Wedding Menu

We’re passionate about creating food which not only tastes great and looks beautiful but reflects your vision for your amazing day.

These menus are a sample of what we can do. We create menus to suit your taste, theme or dietary requirements using produce in season.

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Canapés

 

Meat

Pulled pork with cider jelly on mustard shortbread
Crispy smoked bacon with pear compote
Smoked chicken, date jam and fig blini
Beef carpaccio and sweet-pickled shallots on chicory
Ham hock and black pudding croquette with a piccalilli dip
Chicken crackling with lovage emulsion and burnt corn

Fish

Curried crab on watermelon
Kedgeree arancini
Pickled cod on gaufrette potato
Beetroot-cured salmon on horseradish and potato bread
Smoked mackerel and apple fishcakes with caper aioli
Sea bream and radish ceviche on corn fritters

Vegetarian & Vegan

Parmesan gelato with paprika tuille (v)
Smoky babaganoush with cumin-toated walnut on crispbread (vegan, nuts)
Beetroot and golden sultana tart tatin (vegan)
Spinach and caper coconut croquettes with preserved lemon and chilli yogurt dip (v)
Cider poached pear with labneh and spinach pancake (v)
White bean and pea puree with kale crisp on onion bhaji (vegan)

 
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Sharing Boards

 

Relaxed and convivial, our boards are a great choice when you want a variety of plentiful, seasonal choices to suit all tastes and appetites

Mains

48 hour slow-cooked Gloucestershire lamb served with harissa & redcurrant relish ad za’atarto sprinkle

Honeyed whole Wiltshire hams and homemade glazed sausage rolls served with mustard aioliand a beetroot piccalilli

Shallot tart tatin, caraway-roasted whole carrots and courgette & edamame fritters served with smoked aioli and dukkah (v, vegan on request, nuts)

Whole lemon-roast rainbow trout (portioned) served with sorrel tartare sauce

Salads (all vegan):

Charred cauliflower, walnuts and spinach (nuts)
Celeriac, apple, caper and kale
Heritage tomato salad
Green leaf and soft herb salad
Summer squash, sweet potato and new potato salad
Raw salad of carrots, radish, courgette, fennel and red cabbage
Roasted vegetables with oat groats and rocket
Runner, broad and French bean salad with rocket and shallot
vinaigrette
Beetroot, watercress, charred broccolli and burnt orange

Sharing dessert boards – can be added to any sharing menu for a supplement

Sticky toffee and date pudding, salted caramel sauce, heavy cream and berries

Chocolate tasting platter: White chocolate, white rum and whitecurrant cheesecake; Milk chocolate, candied ginger and beetroot torte; Dark chocolate and Guinness pudding served with clotted cream

 
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Gourmet Barbecue

 

Can be served straight from the chefs at the barbecue or family-style on sharing boards at the table

Meat

Served with sourdough bread, relishes and mayonnaises

Butterflied chicken breast marinated in lemon and English summer herbs
Rare-breed pork and Somerset cider sausages
Belly pork with a tangy cider & molasses barbecue sauce North Carolina-Meets-Somerset-style
12-hour birch-smoked beef brisket with damson glaze
Shallot, juniper & rosemary-marinated lamb
Homemade steak and Dorset blue cheese burgers
Boneless piri-piri chicken thighs
Harissa-rubbed goat

Fish

Mackerel marinated with shallot and sorrel
Dab in anchovy and lovage dressing
King prawn skewers with lime, coconut and honey glaze
Side of salmon marinated with sake and ginger
Herb stuffed whole trout

Vegetarian & vegan

Chipotle halloumi and charred summer squash (v)
Charred fennel with lemon gremolata (vegan)
Quinoa, corn and black bean burgers (vegan)
Paprika and garden herb aubergine (vegan)
Salsa verde marinated corn on the cob (vegan)
Lemon and garlic cauliflower steaks (vegan)
Romaine with shaved Berkswell cheese and tomato salsa (v)

Salads (all vegan)

Charred cauliflower, walnuts and spinach
Celeriac, apple, caper and kale
Heritage tomato salad
Green leaf and soft herb salad
Summer squash, sweet potato and new potato salad
Raw salad of carrots, radish, courgette, fennel and red cabbage
Roasted vegetables with oat groats and rocket
Runner, broad and French bean salad with rocket and shallot vinaigrette
Beetroot, watercress, charred broccoli and burnt orange

 
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Starters

 

Jasmine tea-smoked trout, sea sprigs, chicory, caramelised turnip
Pork shoulder & black pudding terrine, home-picked vegetables, thyme oil
Pressed beetroot, candied walnuts, cumin oil, onion powder, watercress emulsion (vegan)
Asparagus, nectarine, duck egg salad, sorrel vinaigrette (v)
Kale and avocado gazpacho, coriander-infused oil (vegan)Smoked chicken, bittersweet chicory, toasted pistachio, bramble dressing

 
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Mains

 

Pan fried hake, herb lentils, wild mushroom, pancetta
Somerset lamb, smoked aubergine, braised onion, truffle mash, aromatic carrot
Roasted chicken supreme, celeriac puree, potato gratin, lovage and rye, candied beetroot
Sumac-roast cauliflower steaks, sweet potato mash, cashew cream, kale( vegan)
Caramelised chicory tart, caraway carrot, tender stems, celeriac (vegan)

 
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Desserts

 

Pimms & summer fruit jelly, strawberry tuile, perry jus
Tarte au citron, black pepper syrup, clotted cream
Chocolate and Guinness bread pudding, dark ale sauce, saffron crème fraiche
Matcha coconut mousse, aromatic cardamom poached pears (vegan)
Chilli chocolate mousse, ginger crumb, cinnamon syrup, poached pumpkin
Lemon posset, bramble compote, burnt meringue

 
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Evening Food

 

If you’ve got evening guests arriving or want to keep your daytime guests going until the last dance, our Grazing Station is a great informal option. Served on our handmade wooden boards buffet-style, guests can choose from a hearty selection of beautifully presented options to suit all appetites.

This menu can be adapted to suit tastes and / or dietary requirements so if you want to swap in something sweet or need more vegan options – just ask.

Choose three of…

Smoked haddock Scotch eggs
Homemade pork, apple and thyme sausage rolls
Beef brisket and butternut pasties
Somerset Cheddar & caramelised onion rarebit toasts (vegetarian)
Roast celeriac & carrot and pickled cabbage pasties (vegan)
Paprika yogurt marinated chicken thighs
Mushroom and vegan haggis ‘sausage’ rolls (vegan)

You also get…

Big bowls of potato wedges with loads of homemade relishes and dips

And for a supplement…

West Country cheese board with a selection of homemade crackers and Pickles

Includes compostable Vegware plates, cutlery and napkins

Plated