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Make It Perfect

Weddings & Events

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We offer you a choice of ONE option per course (+vegetarian). This menu is priced at:

£33.95 for TWO courses or £38.95 for THREE courses (2020)

£35.95 for TWO courses or £40.95 for THREE courses (2021)




Roast Squash Soup with Truffle and Parmesan


Rabbit Terrine with Traditional Homemade Chutney and Toasted Farmhouse Bread


Lobster Cocktail with Mango, Lemon and Chive Mayonnaise (£3pp supp)


Oak-Smoked Salmon and Caviar on Rye with Horseradish Créme Fraiche, Black Pepper and fresh Dill


Stilton, Walnut and Endive Salad with Walnut and Dijon Vinaigrette (v)


Roasted Stuffed Piquillo Peppers with Couscous and Ricotta and Sweet Pepper and Tomato sauce (v)


Foie Gras Terrine, Toasted Brioche, Sauternes Jelly (£3pp supp)


Beef Carpaccio, Blue Cheese Watercress Salad




Baked Fillet of Cod with Creamed Potatoes and Roasted Fennel with Chorizo


Poached Fillet of Brill in Red Wine, Roasted Fig and Avruga Caviar with a Cauliflower Puree


Red Onion Tarte Tatin with Goats Cheese, Balsamic Dressing and Spring Herbs (v)


Richard's of Howden Sirloin Beef with Roasted Potatoes and a Watercress, Tomato and Peppercorn Sauce


Stuffed Loin of Pork with Saffron Risotto and Langoustine Sauce


En Pappilloitte of Vegetables with a White Wine and Herb Sauce (v)


Roasted Monkfish wrapped in Parma Ham with Red Pepper & Basil Sauce


Herb Crusted Rack of Lamb with Baby Vegetables & Dauphinoise Potatoes with Port Jus


Lincolnshire Red Beef served two ways Braised & Roasted with Celeriac Puree and Wild Mushrooms




Vanilla Creme Brulee with Warm Berries, Cinnamon and Brandy Snaps


Chocolate Delice with Hazelnut Sauce and Caramelized Orange with Cointreau


Summer Puddings with Clotted Cream and Fresh Berries


Duo of Chocolate Mousse with Marinated Strawberries


Coconut Panacotta with Caramelized Pineapple and Dark Chocolate Sorbet


Baked Alaska with Smoked Salt Caramel


Assiette of chocolate desserts (5)



Wedding Menus

We offer you a choice of ONE option per course (+vegetarian). This menu is priced at:

£28.95 for TWO courses or £33.95 for THREE courses (2020)

£30.95 for TWO courses or £35.95 for THREE courses (2021)




Roasted Tomato, Red Pepper and Pesto Soup with Homemade Crusty Rolls


Chicken liver pâtè with Cumberland sauce and Toast


Crown of Galia melon filled with summer berries and exotic fruits


Pan Caramelised Butternut Squash with Fennel Soup with Iberico Ham, Crispy Croutons and Parmesan Shavings


Traditional Chicken Liver Parfait with Toasted Brioche and Red Onion Chutney


Retro Prawn cocktail salad with Avocado, served in a glass with Marie Rose Sauce and Wheaten Bread


Goat's Cheese and Caramelised Red Onion Tart with Filo Pastry and a Rocket and Mixed Leaf Salad, Citrus Dressing (v)


Fresh Asparagus from Evesham wrapped in Parma Ham, topped with a poached egg, Parmesan and sauce Hollandaise


Italian Anti Pasti (served either individually or as a sharing platter to each table)




Local Reared Roast Beef served with Homemade Yorkshire Puddings, Roast Potatoes and Traditional Vegetables


Roast Leg of Lamb, Dauphinoise potatoes, Green Beans and Roasted Garlic, Redcurrant and Port wine jus


Roast Loin of Suffolk Pork stuffed with Apricot & Sage Seasoning, Crushed Potatoes, Roasted Apples, Calvados Jus


Chicken, Smoked Bacon & Asparagus Wellington with buttered Jersey Royals, Vichy Carrots and Green Beans


Fillet of Scottish Salmon, pan fried with Crushed Potatoes, Baby Leeks, Tomato Confit, Clam and White Wine Volute


Lincolnshire sausage and mash with caramelized onion gravy and a sprinkle of fried leeks


Butternut squash and wild mushroom risotto with baby spinach and roasted cherry tomatoes




Tarte au Citron with a Raspberry Créme Fraiche


White & Dark Chocolate Mousse with a Strawberry Coulis


Raspberry Créme Brulee


Summer or Winter Berry Pudding with Clotted Cream


Caramelised Apple Tart with a Calvados Cream


Lemon Eton Mess with summer berries


Cheeseboard with a selection of local cheeses and homemade chutneys (£4pp supplement)

Sample Menu 1


We have a fantastic and varied menu choice that can be tailored to meet your specific requirements.With transparency being a key element of our business, we have set out THREE guideline menus with a price per person quotation.


These should provide you with a general idea of what we can achieve for a given ‘price point’, however, as we provide a tailored service, all menu prices are naturally subject to change based on your specific requirements - we will always be clear and upfront if this is the case.


Bearing all of this in mind, please note that you do not have to stick with one menu, you can pick and mix between them all AND you can ‘add to’ i.e. add canapés or offer your guests more menu choices per course– it really is up to you. Please note that there will be a cost increase for any significant alterations to the menus outlined below.  

Please also note, that these menus are purely to give you an idea of what we can provide, we would be more than happy to discuss alternative menu suggestions, based on your preferences. Please take a look at our ‘sample menus’ for inspiration!


We offer you a choice of ONE option per course (+vegetarian). This menu is priced at:

£30.95 for TWO courses or £35.95 for THREE courses (2020)

£32.95 for TWO courses or £37.95 for THREE courses (2021)




Spring Pea and Ham Soup with Warm Rolls and Butter


Roast Pumpkin Soup with Parmesan and Truffle (season permitting)


Red Onion Tart with Goats Cheese, Rocket and Truffle Salad (v)


Smoked Salmon Platter with Créme Fraiche, Warm Toast and Lemon


Feta Cheese, Pine Nut and Pea Shoot Salad with Citrus-oil Dressing (v)


Chicken Liver Parfait with Caramelized Red Onion Chutney and Warm Toasted Brioche


Carpaccio of Beef with wild Rocket and Parmesan shavings, with fig and red chard salad




Pan Roasted Corn-Fed Chicken with Crushed Potatoes, Wild Mushrooms and White Wine Veloute


Salmon Fillet with Jersey Royals, Panache of Seasonal Vegetables and Hollandaise Sauce


Roasted Loin of Pork with an Apple and Cider Glaze served on Sweet Potato Mash


Wild Mushroom Risotto with Asparagus and Parmesan Shavings (v)


Rump of Lamb Nicoise with Dauphinoise Potatoes and Red Wine Jus


Fillet of Wild Sea Bass in a herb and salt Crust with a fresh Green Salad & Sauce Vierge


Breast of Duck with Pad Thai Noodles and Star Anise Jus


Sirloin of Aberdeen Angus Beef on Garlic & Chive Mash with a Rich Burgundy Jus


Rolled Belly of Pork cooked with Star Anise and Herbs, served with Truffle Mash Potato & Braised Baby Leeks




Lemon Tart with Raspberry Sorbet


Panecotta of Vanilla and Rum with Poached Pears and Red Wine


Hot Bramley Apple Crumble with Clotted Cream


Double Chocolate Torte with Pouring Cream


Baked Cheesecake with Raspberry Coulis


Chocolate Tart with Creme Chantilly and Raspberries


Hot Sticky Toffee Pudding with Toffee Sauce and Vanilla Custard


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Sample Menu 2


Sample Menu 3