Make It Perfect
Weddings & Events
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)
STARTER
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
MAIN
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
DESSERT
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)
CHEESEBOARD WITH A SELECTION OF LOCAL CHEESES AND HOMEMADE CHUTNEYS (£4pp Supplement)
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)
STARTER
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)
MAIN
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
DESSERT
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!
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)
STARTER
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
MAIN
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
DESSERT
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
CHEESEBOARD WITH A SELECTION OF LOCAL CHEESES AND HOMEMADE CHUTNEYS (£4pp Supplement)
Sample Menu 2
Sample Menu 3
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