Wedding Ideas

Starters

  • Chicken and Ham Hock Terrine with Apple Jelly and Farmhouse Loaf
  • Smoked Chicken, Crispy Bacon and Avocado Salad with Creamy Blue Cheese Dressing
  • Smoked Mackerel Pate with Chorizo, Potato and Spinach Salad, Beetroot and Horseradish Cream
  • Grilled Goats Cheese and Roasted Beetroot Tartlet, Honey and Thyme Dressing
  • Home cured Beef Fillet with Celeriac and Apple Remoulade, Sweet Mustard and Gherkin Dressing
  • Smoked and Poached Salmon Rilette with Fennel and Lemon Marmalade
  • Potted Pig with Pickled Vegetables
  • Baked White Truffle Custard with Crispy Parma Ham (optional) Pickled Mushrooms and Wild
  • Mushroom Toasts
  • Scallop Mousse in a Curry Flavoured cornet with Cauliflower Bahji and Mango, Seared Scallop and
  • Smoked Chilli Dressing
  • Goats’ Cheese, Pickled Walnut and Leek Pate, Beetroot Roulade and Waldorf Salad

Main Courses

  • Asparagus and Goats’ Cheese Filo Tart with a New Potato, Pea and Broad Bean Hash
  • Roasted Chicken Balottine stuffed with Sun Blushed Tomato and Basil, warm Panzanella Salad, Rosemary and Garlic Roasted Potatoes
  • Pork Tenderloin on Grain Mustard Mash, Black Pudding Croquette, Braised Red Cabbage and Cider Apple and Sage Gravy
  • Chicken Supreme stuffed with Asparagus Mousse, on Summer Vegetable Succotash, Herb Butter
  • Roast Chicken Supreme with Saute Potatoes, Rocket and Parmesan Salad, Tarragon and Mustard Cream Sauce
  • Confit Duck Leg on Crushed Potatoes, with Peas a’la Francais and sweet Onion Marmalade
  • Pork Fillet on Creamed Mash with a Pulled Pork and Stuffing Crumble, Smoked Plum Compote
  • Goats’ Cheese and Roasted Tomato Puff Tart on Basil Potatoes with a Ratatouille Dressing
  • Roast Chicken in a light summer Vegetable Broth with Tarragon Dumpling
  • Beef Wellington with Dauphinoise Potatoes, Green Beans and Red Wine Jus
  • Slow Roasted Duck Breast, on Fondant Potato with Duck Confit Croquette, Beetroot Puree and Buttered Savoy with Bacon
  • Goats’ Cheese and Artichoke Bread and Butter Pudding on Saffron Marinated Vegetables, Roasted Chilli and Tomato compote
  • Halibut Fillet on Creamed Potato with Cockles and Mussels in Prosecco Cream, Pickled and Compressed Cucumber, Brown Crab Butter and Seashore Vegetables
  • Beer Battered Hallumi on a Tartare Potato cake with smashed Peas, Fennel and Lemon Ketchup
  • Pan Fried Cod Loin on Smoked Ham Croquette with a Sweetcorn and Clam Chowder

Desserts

  • Summer Pudding with White Chocolate Cheesecake Cream
  • Key Lime Pie with Mango Sorbet and Mango Coulis
  • Double Chocolate Brownie with Pistachio Ice Cream
  • Baked Chocolate Cheesecake
  • Gin and Tonic Jelly with Lime Posset and Cucumber Granita
  • Triple Chocolate Terrine with Clotted Cream
  • Elderflower and Strawberry Jelly with Damson Ice Cream
  • Dark Chocolate Tart with Raspberries
  • Banana Tart Tatin with Chocolate Ice Cream and Rum Glaze
  • Lemon Meringue Baked Alaska
  • ‘Eton mess’ Champagne Poached Strawberries, Vanilla Cream, Strawberry Ice Cream, Meringue and ‘Pimms’ Jelly