OUR 2021-2022 MENU

Our pricing is per guest inclusive of x4 canapés and a three course meal.

Alternatively you can have two courses and this would be priced per guest inclusive of x4 canapés.

Menus are Inclusive of cutlery, crockery, staff, outside catering equipment & VAT.

Hot or Cold



Asparagus and goat’s cheese frittata with a cherry tomato confit

Grilled pear with rocket and fennel wrapped in prosciutto

Smoked salmon, dill cream and spinach roulade

Beetroot cured salmon on buckwheat bilini with a horseradish cream

Marinated feta with lemon and fennel seed, cucumber, mint and black olive skewers

Goat’s cheese, roast fig and walnut lolly pop

Tomato, mozzarella, olive and basil skewer

Smoked salmon and cream chive tartlet

Mini poppadum with chicken tikka, mango chutney and coriander

Quail egg and crispy bacon filo croustade

Sweet pepper frittata with tomato jam

Whipped French goat’s cheese on a five seed cracker with honey


Red onion and mature cheddar mini quiche

Aubergine, mozzarella and basil pesto focaccia

Thai coconut and ginger chicken skewer with sweet chilli dip

Stilton and leek tartlet

BBQ pulled pork in a sesame seed bun with a spicy coleslaw

Rare roasted Somerset beef with creamy horseradish Yorkshire pudding

Local pork sausage, mustard mash and caramelised onion chutney served on a wooden spoon

Rosemary marinated cod wrapped in pancetta

Coconut and red Thai curry beef with cucumber and mint on stick

Teriyaki glazed pork belly, sesame, pickled cucumber

Mini oven baked potato with cream and spring onion

Spiced lamb kofta with mint raita

Spinach and feta filo parcel

Mini cheeseburger with tomato chutney

Tomato, olive and goats cheese focaccia

Thai fish fritters with a sweet chilli sauce

Wild mushrooms and parmesan tartlet

Roasted cocktail sausages with honey and wholegrain mustard

Light & fresh


Warm Somerset capricorn goat’s cheese

with black olive oil, salad mesclun with a figs and honey dressing

Heritage tomato and feta salad,

micro basil leaves, extra virgin olive oil and balsamic pearls

Smooth duck liver parfait,

onion marmalade and toasted brioche

Cream of celeriac soup,

tarragon and toasted hazelnut pesto, fresh baked bread roll

“Gin and tonic” cured salmon,

dill crème fraiche, tonic gel, rye bread crisps

Carpaccio of courgette & Cornish crab,

grapefruit, pink peppercorn

Red onion and Somerset cave aged Cheddar tart,

wild rocket, sunblushed tomatoes

Curry spiced king Prawns with mango,

quinoa, lime, coriander salad

Smoked Cornish mackerel pate, pickled cucumber pearls,

chive crème fraiche, sourdough croutons

Salad of peas, broad beans and burrata,

micro herbs, fennel seeds, edible flowers, preserved lemon, lemon pearls

Steamed asparagus wrapped in Italian parma ham,

served with wild rocket, toasted pine nuts, truffle vinaigrette




Sliced prosciutto, marinated olives, marinated char grilled vegetables, salami Napoli, tomato and mozzarella salad served with warm focaccia bread


Baked camembert with garlic and rosemary, caramelised onion jam, fine leaves, pork terrine, saucisson, gherkins and crusty baguette

Middle Eastern

Spicy lamb koftas with mint raita, baba ghanoush, hummus, tabbouleh, marinated olives, grilled Halloumi, roasted figs & aged balsamic, flat bread

West Country

Somerset pork pies, beetroot and apple coleslaw, Chew Valley potted smoked salmon, cave aged cheddar with apple and cider chutney, Dorset watercress with a cider dressing, artisan breads

Tasty & filling


Roasted Castlemead Farm free range chicken supreme,

spinach mousse, tarragon chicken jus, cauliflower puree

Seared cod loin, chargrilled pepper and fennel,

roasted tomato coulis, chorizo crumbs

Duo of Somerset beef, tender fillet wrapped in smoked pancetta

and slowly braised blade of beef cooked with Merlot, served with caramelised shallots and buttered kale

Confit of duck leg, glazed carrots

with celeriac puree, cherry sauce

Slow roasted Somerset pork belly, crackling,

sprouting broccoli, Somerset cider jus, apple chutney

Roasted Scottish salmon fillet with smoked leek puree,

sautéed green vegetables, horseradish butter sauce

Seared fillet of seabass accompanied by shiitake mushrooms,

butternut squash, black garlic butter sauce

Stuffed Castlemead Farm free range chicken,

lemon and oregano, pumpkin puree

Roasted guinea fowl breast, braised vegetables

with tarragon, toasted hazelnuts, wild mushroom jus

Free range local duck breast

cooked pink for tenderness, presented with sautéed pak choi, ginger infused jus

Somerset pie ‘n’ mash,

choose your pie from our extensive pie menu, then pick your mashed potato and we will serve it with our famous rich gravy and seasonal vegetables

Host a



Roast Somerset loin of pork or beef topside served with roasted rosemary and Cornish sea salt potatoes, seasonal vegetables, roasting jus (Yorkshire pudding with the beef). The meat is served straight to the table and carved by a nominated guest at each table (lots of fun!)

The vegetables and potatoes can be replaced with two salads from our salad menu and hot new potatoes.


Porchetta (stuffed pork belly) with a sage and raisin stuffing, fresh herb gremolata, hot new potatoes, fine leaves with parmesan and croutons, roasted mediterranean vegetable salad

Slow cooked whole lamb with cumin, mint and oregano carved and served with tzatziki, jewelled rice and fattoush salad

Roasted leg of lamb studded with garlic and rosemary, studded with garlic and rosemary, served with potato dauphinoise, rioja wine sauce

Choose the potato you would like to accompany your main course:

• Creamy mash potato

• Minted new potatoes

• Gratin dauphinois

• Sautéed potatoes with herbs and onions

• Fondant potatoes

• Roasted potatoes with rosemary and Cornish sea salt.



French lemon tart

with west country clotted cream, fresh berries

Classic vanilla crème brûlée topped

with fresh raspberry, lavender shortbread

Belgian chocolate brownie,

caramelised pear, salted caramel sauce

Vanilla & elderflower cheesecake,

blueberry compote, toasted pistachio

Date sticky toffee pudding,

butterscotch sauce, Mendip Moments vanilla ice cream

Dark chocolate and ginger torte,

passion fruit gel, mascarpone

English raspberry and Cheddar strawberry Eton Mess

with local whipped cream, crisp meringue and red fruit coulis



Chocolate brownie stack

salted caramel sauce, fresh berries, whipped cream

Trio of desserts,

chocolate brownie, lemon posset, red berries brandy basket

Strawberries & cream,

large bowls of Cheddar strawberries with whipped cream, pouring cream, meringues, coulis and shortbread to create your own dessert

Get in


    Contact us with us and we will come straight back to you.

    We would love to hear from you, whether it be for a wedding, a special event or if you’d like to hire a chef for a dinner party.

    Please contact us on:

    General Enquiries: 01749 938465

    For weddings & large events contact Ben on: 0792 9861 843

    For dinner parties & delivered meals contact Laurent on: 0777 3859 847

    Address:  The Cottage, Cheese Yard, West Horrington, Wells, Somerset, BA5 3ED

    Email. info@thefrench-kitchen.co.uk

    2021 The French Kitchen. All Rights Reserved.