wedding

Wedding

A completely bespoke service is available with every wedding booking. This does not just include the meal but welcoming drinks, bespoke cocktails, deluxe artisan cheese boards and evening food. Through our various contacts and expertise we can also design and brand your wedding complimenting the theme of the day. We also hold dinner party sample menus where you can try our dishes, wines, fizz and cocktails.

Starters

Served with a bundle of warm breads and flavoured butter

Tien of crab and roasted red peppers on a fresh tomato gazpacho
Prawn, Langoustine and smoked salmon cocktail
Panko fried duck eggs with black pudding puree and truffled aioli
Braised and pulled oxtail with wild mushroom and gnocchi
Poached and smoked salmon terrine on a light pea salad, pea puree and foam
Salt baked heritage beetroots with a goat’s cheese mousse and honey glaze
Giant couscous with golden sultanas, roasted squash, feta and almonds
Butternut squash and chilli soup dressed with crème fraiche and croutons

Alternative starters

Sharing boards and plates

Pork belly bites, warm scotch egg, pork terrine and apple slaw
Hot smoked salmon fillet, trout pate, butterflied langoustine and a heritage tomato salad
Baked camembert with red onion chutney, crispbreads, rocket salad and tomato and black olive bruschetta

Mains

Roast rump of Essex lamb with garlic dauphinoise potatoes, baby carrots and red wine jus
Stuffed and rolled rare bred porchetta, served with celeriac mash and braised red cabbage
Roast topside of beef, served whole at the table for guests to cut, with horseradish mash, buttered carrots and a jug of bone marrow gravy
Individual suet puddings of slow cooked beef short rib with sautéed potatoes, horseradish creamed spinach and a jug of bone marrow gravy
Essex pork selection with pork tenderloin, sticky pork cheek, confit pork belly and a potato fondant
Stuffed free-range chicken breast served with pressed new potatoes, tender stem broccoli and a lemon and tarragon foam
Individual Scottish salmon en croute with a lemon thyme mash and watercress sauce
Ratatouille and mozzarella parcel, wrapped in baked aubergine slices with a rocket and parmesan salad
Roasted butternut squash and pine nut risotto with a parmesan tuille

Desserts

Warm chocolate brownie, chocolate mousse, clotted cream and an orange chocolate crumb
Baked white chocolate and raspberry cheesecakes with a raspberry coulis
Poached pear and frangipane tart with crème anglais foam
Individual traditional summer fruit trifle topped with homemade honeycomb
Lemon posset and homemade lavender shortbread
Classic tiramisu with a sticky coffee and chocolate sauce
Artisan cheese board served per table with homemade chutney, breads and crackers
Coffee and homemade truffles and Florentines served at the table