Option 1

White and brown bread with jams and butter
Yoghurt, berries, granola and muesli
Tea/coffee, fruit juice and fruit bowl

Option 2
French pastries;
Croissants, Pain Chocolat, Pain Raisin, Muffins (Variety)
Tea/coffee, fruit juice and fruit bowl

Option 3 
Selection of cured meats, cheeses and breads
Tea/coffee, fruit juice and fruit bowl

Option 1 

 Selection of sandwiches – choose 4

Free range egg, cress and mustard mayo (V)
Classic bacon, lettuce and tomato
Mild cheddar cheese and pickle (V)
Beef and horseradish
BBQ pulled pork
Carrot and rocket (V)
Mixed leaf salad with French Dressing
Still water, fruit juice, selection of crisps and fruit bowl

Option 2 

Selection of sandwiches – choose 4

Roast chicken, bacon and avocado
Tomato, mozzarella and basil (V)
Wiltshire Ham and English mustard
Coronation chicken
Grilled aubergine and tomato (V)
Scottish smoke salmon and wasabi cream cheese

Sides
Vegetable samosa
Chicken drumsticks
Mixed leaf salad with French Dressing
Still water, fruit juice, selection of crisps and fruit bowl

Option 3

 Selection of sandwiches – choose 4

French brie and sweet pickle (V)
Spinach, grilled courgette and hummus (V)
Grilled mushroom and pepper (V)
Salt beef and horseradish
Hot smoke salmon with cream cheese and chive
Peppered chicken with zesty lemon mayo and rocket

Sides
Mini fish cake
Lamb kofta with yogurt
Cherry tomato, avocado and fresh basil salad
Mixed leaf salad and French dressing
Still water, fruit juice, selection of crisps and fruit bowl

Minimum 4 guests

Starter

 French onion soup with toasted cheese bread (V)
Tower of asparagus will artichokes, baby plum tomatoes a
nd gribiche sauce (V)

Seared venison carpaccio, marinated figs, rocket
and pecorino shavings

Seared king scallops with chorizo, celeriac purée, beetroot jus 
and citrus dressing

Mains

Root vegetable wellington with rocket, sauce vierge
and balsamic glaze (V)

40 day aged 8oz ribeye steak with triple cooked hand cut chunky chips,

grilled tomato & portobello mushroom and accompanying sauces

Guinea fowl stuffed with wild mushroom dexelle, crispy bacon rosti,
stuffed tomato and quince jus

Poached lobster with pan fried lobster claws, crab tortellini
And Tuscan broth

Desserts

Tahitian vanilla and lemon cheesecake with Tahitian vanilla ice-cream

Strawberry mille-feuille with dark chocolate soil, crumble and
strawberry ice cream

Selection of cheeses, pickle & crackers

Chocolate fondant with pistachio anglasie and white chocolate
and honeycomb ice cream

Buffet menu

Mains

Roasted Chicken drumsticks
Mini fish cake with sauce blanche
Vegetable ratatouille with sautéed potatoes (V)
Beef Bourguignon

Sides

Mixed leaf salad and French dressing
Cherry tomato, avocado and fresh basil salad
Steamed Rice
Seasonal vegetables

Dessert
Chocolate brownies
Fruit salad

Canapés

This sample menu is 9 canapes – 4 cold, 3 hot and 2 sweet

Cold

Sweet pepper stuffed with caramelised onion and soft cheese (V)
Mediterranean prawns on a fork with avocado and tomato salsa
Crostini of smoked duck with beetroot jelly and grey mustard foam
Sun dried tomato with marinated mozzarella balls and basil (V)

Hot

Mushroom arancini (V)
Crunchy chicken fillets with sweet BBQ dip
Crab cake with chilli and lime aioli

Dessert

Profiteroles
Mini vanilla cheesecake with strawberry compote

Bowl food

This menu is a combination of three cold bowl foods to be served as introduction,
followed by a selection ofthree hot bowl foods to circulate whilst networking and
a dessert pot for the finishing touch. 

Cold

 Chicken caesar salad with anchovies, crisp bacon,
croutons and poached egg

Bruschetta of vine cherry tomatoes, spring onion shaving,
fresh basil and garlic and avocado oil (V)

Shredded duck salad with cranberries, plum gel and
Asian honey dressing

Prawn and avocado salad with Marie rose sauce
and smoked paprika

 Hot

Sauteed gnocchi with cherry tomotaes, spianch onion and mozzarella (V)

North Atlantic crevettes sautéed in garlic, cream and chilli sauce
with mini baguette

Slow braised lamb shoulder with couscous tabbouleh  and salsa verde

Thai lemon chicken curry with coconut rice and steamed pak choi

Dessert  

Raspberry, white chocolate, meringue and passion fruit coulis

Chilled white chocolate mousse with hot dark chocolate mousse

Bramley apple compote with vanilla cream, pecan and pistachio crumble

Wedding Menu

Starter

Mediterranean tomato soup with warm baguette (V)

Twice baked stilton soufflé with spinach, onion and butter sauce (V)

Poached chicken breast ballotine stuffed with red onion chutney 
wrapped in dried aged pancetta, chicken terrine, beetroot purée, 
pickled cucumber & cucumber gel

Smoked mackerel salad with potato horseradish and
meyer lemon dressing

Main

Roast supreme of corn fed chicken with a wild mushroom, garlic and 
herb stuffing,  sautéed baby potatoes, baby broad beans, broccoli and café au lait jus

Honey glazed slow roasted pork belly with creamy mash potato, 
apple purée, air dried crackling, carrot baton, broccoli and
jus Wild mushroom risotto with white wine reduction, rocket and parmesan shavings (V)

Lemon marinated fillet of wild seabass with aromatic couscous, 
sautéed spinach, blistered cherry vine tomatoes and sauce vierge

Dessert

Chocolate mousse three ways with raspberries and sugar crisp

Warm apple tart with pastry cream and vanilla ice cream

Crème brûlée with caramelised apple ring, apple sorbet and granny smith jus