Wedding Sample Menu

Please choose 1 starter, 1 main course and 1 dessert from the menu below.
If you wish to offer your guests a choice menu of up to 3 options a £5.00 per person supplement will apply.





Warm Mackerel Escabèche

shaved fennel, radish and orange salad


Smoked Chicken Ballotine

dates purée, pickled cauliflower and tarragon wafer


Warm Goats’ Cheese

Spanish gazpacho, red onion and olives (v) (g)


Prawn and Brown Shrimp Tian

cucumber jelly, avocado puree, parmesan crisps


Citrus and Elderflower Cured Salmon

beetroot puree, herb salad and toasted sourdough bread


Broccoli, Stilton and White Wine Soup

garlic croutons (v) (g)


Charentais Melon and Watermelon Terrine

Monbazillac granité and popping candy (v) (g)



Chef Suggested Starters


Confit Duck and Foie Gras Terrine

pickled beetroot, frisée and shallot salad

2.50 supplement per person


Sesame and Lime Marinated Tuna Carpaccio

moults and baby coriander

1.50 supplement per person


Spinach, Confit Tomatoes and Feta Ravioli

saffron sauce vierge

1.00 supplement per person



Main courses


Corn Fed Chicken Breast

fondant potatoes, cabbage and pancetta fricassée, Madeira jus


Slow Cooked Pork Belly

sage mash potatoes, carrots and spring onion medley, mustard and cider jus


Pavé of Beef

celeriac 2 ways, chateau potatoes, silver skin onions, peppercorn sauce


Poached Salmon

basil gnocchi, salsa rosa (sunblushed tomatoes, lemon and orange segments, basil, caviar)


Pan Roasted Hake

braised Puy lentils, wild mushroom fricassée, sorrel and white wine cream


Mediterranean Vegetable Roulade

tomato and oregano sauce (v)


Walnut and Roasted Vegetables Pithiviers

borlotti beans and chunky salsa (v)


Organic Pearled Risotto with Braised Celeriac

red watercress and parmesan salad (v) (g)


Three Bean Cassoulet

butternut squash fondant, roasted garlic and local wild mushrooms (v) (g)


Baked Warm Goats’ Cheese

with apple and pear and saffron compote, red pepper dressing and topped with toasted walnuts (v) (g)


Roasted Vegetable, Walnut and Almond Pithiviers

with parsley new potatoes and a tomato and basil sauce (v)



Chef suggested Main courses


Lamb Rump

minted garlic Dauphinoise, braised red cabbage and port wine jus

4.00 supplement per person


Beef Wellington

roast potatoes, seasonal vegetables

7.00 supplement per person





Chocolate and Hazelnut Fudge Cake

fromage blanc sorbet (g)


Lemongrass and Vanilla Cheesecake

passion fruit sorbet


Strawberry Bakewell Tart

strawberry ice cream, almond crumble


Vanilla Crème Brûlée

red wine poached pear, pistachio soil (g)


Classic Bakewell Tart

cherry sorbet


Selection of 3 Local Cheeses

grapes, crackers and old fashioned chutney (g)


Selection of Sorbets (g)

Fruit Salad (g)


Chef suggested Desserts


Selection of 5 French and English Cheeses

grapes, crackers and old fashioned chutney

2.50 supplement per person


A Tasting of Chocolate

chocolate fudge cake, white chocolate parfait, chocolate sorbet and candy floss

2.00 supplement per person (not available with choice menu)



This menu is an example, and is subject to change without notice.

Should you have concerns about food allergens or intolerances, please talk to a member of staff before ordering your food or drink.