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We like to keep it simple when it comes to pricing – planning a wedding is complicated enough! That’s why all our prices are inclusive of 3 canapés, cutlery, crockery, table and reception glassware, FOH Manager & Head Chef, all serving and kitchen staff, white linen napkins, outside catering equipment, VAT.

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CANAPÉS

MEAT & FISH CANAPÉS

Truffled Duck Liver Parfait on Toasted Brioche

Thai Coconut & Ginger Chicken Skewer with Sweet Chilli Dip

BBQ Pulled Pork in A Brioche Bun with Spicy Coleslaw

Lemon & Cumin Lamb Kofta with Rose Harissa Mayo

Chilli Beef Nachos with Sour Cream & Spring Onions

Battered Cod Loin with Pea & Mint Puree

Crab & Cheddar Tartlet with Tomato & Onion Salsa

Rare Roasted Somerset Beef with Creamy Horseradish & Yorkshire Pudding

Teriyaki Glazed Pork Belly with Sesame & Pickled Cucumber

Mini Cheeseburger with Tomato Chutney

Thai Fish Fritters with A Sweet Chilli Sauce

Roasted Cocktail Sausages with Honey & Wholegrain Mustard

Smoked Salmon & Cream Chive Tartlet

Grilled Pear with Rocket And Stilton Wrapped In Prosciutto

Chicken Tikka Mini Poppadom, Coriander & Mango Chutney

VEGETARIAN & PLANT BASED CANAPÉS

Smoked Cheese & Basil Arancini Ball with Arrabiata (V)

Grilled Halloumi Skewer with Tomato & Olives (V)

Pea & Mint Bruschetta with Whipped Ricotta & Lemon (V)

Quail Egg & Crispy ‘Bacon’ Filo Croustade (V)

Spinach & Feta Filo Parcel (V)

Wild Mushroom & Parmesan Tartlet (V)

Goat’s Cheese, Roast Fig & Toasted Seed Lollipop (V)

Porcini Mushroom Arancini with Garlic and Thyme Mayo (V)

Sicilian Aubergine Caponata on Crostini (VG)

Sweet Potato & Chickpea Samosa with Yoghurt Mint Dip (VG)

Vegetable Bhaaji with Coconut Chutney (VG)

Tomato Gazpacho Shot with Extra Virgin Olive Oil (VG)

Nachos with Guacamole, Jalapeño & Puffed Wild Rice (VG)

Beetroot Croquette with Hummus (VG)

STARTERS

MEAT & FISH STARTERS

Ham Hock Terrine

with Piccalilli Gel & Pickled Veg

Smooth Duck Liver Parfait

Onion Marmalade & Toasted Brioche

Chorizo, Spinach & Red Pepper Tarte Fine

with Watercress and Rocket Salad

Chicken Caesar Salad with Marinated Anchovies

Croutons & Parmesan Shavings

Asparagus Wrapped in Parma Ham

Wild Rocket, Confit Tomato, Truffle Vinaigrette & Parmesan Pangrattato

Vietnamese Crayfish & Mango Rice Noodle Salad

with Soya Beans, Chilli, Cucumber & Mint with a Pickled Ginger, Coriander and Lime Dressing

Smoked Cornish Mackerel Pate

Pickled Cucumber Pearls, Chive Crème Fraiche & Sourdough Croutons

Smoked Haddock

Spring Onion & Cheddar Quiche, Kale Crisps

Dorset Crab Mayonnaise

Fennel, Pink Grapefruit, Radish & Kohlrabi Salad

Smoked Salmon

with a Devonshire Crab Mayonnaise and Granny Smith Apple

VEGETARIAN & PLANT BASED STARTERS

Red Onion, Fig & Stilton Tart

with Mixed Leaves and a Fig & Honey Dressing (V)

Heritage Tomato & Feta Salad

Micro Basil Leaves, Extra Virgin Olive Oil & Balsamic Pearls (V/VG)

Beetroot Carpaccio

with Orange, Vegetable Crisps & Feta (V/VG)

Asparagus Salad

with Black Garlic, Parmesan & Pea Shoots (V/VG)

Creamy Field Mushroom & Spinach Tart

Rocket, Aged Balsamic & Extra Virgin Olive Oil (V/VG)

Watercress, Leek and Potato Soup

with Chive Oil, served with a Vintage Cheddar Scone (V/VG)

Broad Bean Hummus

Roasted Heritage Carrots, Tender Stem Broccoli, Toasted Pumpkin Seeds, Sourdough Crisps (VG)

Seasonal Garden Salad

Micro Herbs & Raspberry Vinaigrette (VG)

Artichoke Heart and Spinach Filo Pie

with Roasted Balsamic Tomatoes (VG)

Beetroot Sushi, Horseradish and a White Truffle

& Soy Dressing, Beetroot Powder and Lemon Balm (VG)

Grazing

BOARD STARTERS

Please choose 5 options:

Served with Salad Leaves & Artisan Breads

Sliced Salami & Chorizo Pork Rillettes (Pâté)

Lemon & Cumin Lamb Kofta

Glazed Figs Wrapped in Prosciutto

Potted Hot Smoked Salmon with Lemon & Chive Cream

Marinated King Prawns with Chilli & Garlic Oil

Baked Camembert with Caramelised Onion Jam (V)

Grilled Halloumi with Glazed Figs (V)

Cave Aged Cheddar with Apple Cider Chutney (V)

Mini Buffalo Mozzarella Bocconcini with Fresh Basil & Extra Virgin Olive Oil (V)

Greek Tzatziki Yogurt Mint Dip (V)

Spicy Picante Peppers Stuffed with Cream Cheese (V)

Honey Glazed Squash with Toasted Seeds & Yogurt Mustard Dressing (V)

Chargrilled Artichokes with Chilli & Herb Marinade (VG)

Marinated Pitted Olives (VG)

Chargrilled Courgettes with Lemon & Herb Oil (VG)

Smokey Aubergine Baba Ghanoush (VG)

Hummus With Fresh Coriander & Toasted Cumin Seeds (VG)

Roasted Chickpea & Golden Beetroot with Za’atar & Harissa Yogurt (VG)

MAIN COURSES

MEAT AND FISH

Lemon & Oregano Marinated Chicken Breast

with Roasted Vine Tomatoes and a Rocket & Chorizo Crumb

Confit Duck Leg

served with Celeriac Purée, Roasted Carrot and Cherry Sauce

Corn-Fed Chicken Ballotine Wrapped in Prosciutto Ham

With a Sage and Pork Stuffing, with White Wine and Chicken Jus

Braised English Leg of Lamb

served with Peas, Broad Beans, Mint Pesto and a Lemon Cream Sauce

Pan Seared Fillet of Somerset Beef

with Café de Paris Butter, served with Garlic Fine Beans and Tomatoes

Roast Somerset Pork Belly

topped with Crackling, Roasted Carrot, Baked Apple and Cider Jus

Braised Beef Cheeks

with Rainbow Carrots, Parsnip Puree & Truffle Jus

Guinea Fowl Supreme

served with Creamed Savoy Cabbage, Pancetta and Tarragon Jus

Rump of Lamb

with Moroccan Spiced Aubergine, Greek Yoghurt, Pomegranate Molasses and Coriander Dressing

Pan Fried Fillet of Seabass

served with Celeriac Remoulade & Salsa Verde

Roasted Salmon Fillet

served with Smoked Leek Purée and a Horseradish Butter Sauce

Roasted Loch Duart Salmon

served with Wilted Spinach, Caviar and a Lemon Butter Sauce

Oven Baked Loin of Cod

with Miso & Black Garlic, served with a Creamed Leek Fondue

Vegetarian & Plant-Based

Roasted Butternut Squash Risotto

topped with Basil & Pumpkin Seed Pesto (VG)

Saffron Risotto

with Asparagus and Courgettes topped with Garlic Pangrattato (V/VG)

Pea & Broad Bean Risotto

with Pea Shoots, Mint Oil & Feta (V/VG)

Stilton & Butternut Squash Pithivier

served with Creamed Greens, Glazed Baby Onions and a Balsamic & Wholegrain Mustard Jus (V/VG)

Aubergine Parmigiana Rolls

with Spinach & Ricotta served on Tomato Compote and Pan-Fried Gnocchi (V/VG)

Golden Beetroot & Halloumi Filo Tart

glazed with Rosemary and Maple Syrup (V/VG)

Whole Roasted Sweet Potato

with Ginger, Smoked Tofu and Soya Beans served with a Citrus Soy Dressing, Pea Shoots & Coriander (VG)

Red Onion Tarte Tatin

with Capricorn Goats Cheese, Radicchio Salad and Balsamic Dressing (V/VG)

Whole Roasted Portobello Mushrooms

Tomato Compote, Kalamata Olives and Butternut Mash (V/VG)

Seasonal Vegetable Wellington

served with Sautéed Greens & Red Wine Gravy (VG)

Fricassee of Potato Gnocchi

with Roasted Cherry Tomatoes, Garlic & Spinach (VG)

Smoked Aubergine, Chickpea & Tomato Maghmour

served with Pilau Rice and Flat Bread (V)

Please make one choice of potato from the list below:

Roast Potatoes with Cornish Sea Salt & Rosemary (VG)
Creamy Mash Potato (V)
Gratin Dauphinois (V)
Steamed New Potatoes with Mint Oil (VG)

Sharing-Style Mains

Served to the centre of each table for all to share

Somerset Pork Belly Porchetta

with Sage & Raisin Stuffing and Fresh Herb Gremolata, Hot New Potatoes, Fine Leaves with Parmesan Croutons and Roasted Mediterranean Vegetable Salad

West Country Lamb, Slow Cooked Whole

with Cumin, Mint & Oregano, served with Tzatziki, Cous Cous & Mechouia Salad

Beef Bourguignon of Blade of Beef

Slowly Braised in Red Wine, with Pearl Onions, Button Mushrooms & Pancetta, served with Mashed Potato & Sauteed Greens

Fragrant Tagine of Chicken

Cooked on the Bone with Preserved Lemon & Rose Petals, served with Jewel Cous Cous, Honey Roasted Vegetables and Harissa

Lemon and Thyme Roasted Whole Chicken

Bacon and Sausage Meat Stuffing Balls, Garlic New Potatoes, Dressed Mixed Salad Leaves, Fine Beans

BBQ Platter

Local Pork Sausages, Mini Cheeseburgers with Gherkins, Jerk Chicken Thighs, Pork and Chorizo Skewers. Bowls of Greek Salad, Cous Cous with Roasted Veg, Coriander, Lemon and Sultanas, Hot Minted New Potatoes

Veggie BBQ Platter

Mini Burgers with Mushroom and Grilled Halloumi, Sundried Tomato Pesto, Mediterranean Veg and Herb Skewers, BBQ Miso Sweet Potato, Corn on the Cob

Moroccan Sweet Potato, Apricot & Chickpea Tagine

served with Fluffy Cous Cous (VG)

Red Lentil Dhal

with Rice, Flat Bread & Raita (VG)

Host a Roast!

The meat is served straight to the table and carved by a nominated guest at each table (complete with a chef’s hat and apron provided!).

Roast Chicken, Roast Somerset Loin of Pork or Beef Topside

served with Rosemary and Cornish Sea Salt Roast Potatoes, Seasonal Vegetables, Jugs of Roasting Jus & Yorkshire Puddings

Delightful

DESSERTS

French Lemon Tart

served with West Country Clotted Cream and Fresh Berries (V)

Belgian Chocolate Brownie

with Caramelised Pear & Salted Caramel Sauce (V/VG)

Vanilla & Elderflower Cheesecake

with Blueberry Compote (V)

Burnt Basque Cheesecake

Blackcurrant Coulis & Red Berries (V)

Vanilla & Passionfruit Cheesecake

Mango Coulis and Mint (V)

Rustic Apple Tart

with Cinnamon Cream and Salted Caramel Sauce (V/VG)

Black Forest Pavlova

with Cherries & Chocolate Sauce (V)

Cherry OR Plum Clafoutis

with Orange Confit & Crème Fraiche (V)

Yoghurt Panna Cotta

with Poached Rhubarb & Honeycomb

Date Sticky Toffee Pudding

with Butterscotch Sauce and Vanilla Ice Cream (V/VG)

Red Fruit Pavlova

topped with Mint & Edible Flowers (V/VG)

Trio of Desserts

Chocolate and Caramel Fudge Brownie, Honey Panna Cotta with Fig Compote and Mini Raspberry Pavlova (V)

Chocolate, Avocado, Coconut & Chilli Pot (VG)

Raw Red Berry Tart

with Coconut Yoghurt & Mint (V/VG)

Cheddar Strawberry & Raspberry Eton Mess

with Whipped Cream, Crisp Meringue & Red Fruit Coulis (V/VG) (Available May-October)

Desserts

TO SHARE

Strawberries & Cream

Sharing Bowls of Cheddar Strawberries, Whipped Cream, Crisp Meringue, Strawberry Coulis and Shortbreads
(available May-October)

Dessert Platter

Sharing Boards of Belgian Chocolate Brownies, Lemon Meringue Pies, Cream-Filled Choux Buns, Creamy Fudge, Fruit Tartlets, topped with Berries, Mint & Edible Flowers (V)