The Foodie menu 

Our Foodie menu is inspired by dishes we have fallen in love with the most over the years we have been catering weddings.
With so many decadent and delicate flavours  this selection will truly excite your guests! 

The Foodie Menu
£85.00pp (2023);

£85.00pp (2024)
Inclusive of


Three course wedding breakfast 


Tea and Coffee 

Evening food  

Drinks Service 


Canapé selection

Choose 5 or 6
Thai crab cakes with a crème fraîche and caper dip

coconut king prawns with a chilline and mango dip

Smoked Salmon Blinis with Crème fraîche and caviar

Mini beef or pulled pork burgers with a home made onion relish 


Mini Yorkshire puddings with roast beef and horseradish drizzle 

Asparagus spears wrapped in Parma ham with a citrus tang

Stuffed sun ripened cherry tomato with chive and cream cheese 

Devilled eggs with crispy bacon lardons and home made mustard mayo 

Fried auberge bites with a tomato and coriander drizzle 

Bruschetta with guacamole and Mexican garden herbs


Filo stuffed parcels with mango chicken 

Stuffed button mushrooms with stilton and cream cheese 

Cauliflower falafel balls served with a yogurt and mint dip




Smoked Salmon Mousse— Smoked salmon    with a large fresh king prawn into a light and fresh pâté, rosemary focaccia and a salad dressed with red wine and raspberry vinaigrette.

Classic Tomatoes & Buffalo mozzarella caprese salad with  tomato pearls and a pesto and parmesan dressing with fig jam and Parma ham, garnished with sorrel leaves 

Parma Ham with Cantaloupe melon — 
Parma ham and sweet Cantaloupe melon finished with fig jam and raspberry

 Artichoke & somerset Cheddar Tart — Individual filo tarts of
local somerset cheddar, artichokes, free range local eggs and chives finished with a pomegranate and balsamic garnish 


Mezze sharing platter with harissa and hummus, toasted Baguette, Roasted cherry tomatoes, mixed olives with feta, green leaf with a red wine and garlic dressing, Honey drizzled Camembert



Creedy Carver Chicken Supreme — served with a wild mushroom and marsala sauce; chive mash and garlic green beans.

Slow Cooked Beef boneless beef fillet beef cooked long
and slow and finished with pancetta lardons, baby onions, smoked garlic and
a red wine reduction. Served with broccoli spears.

Sliced breast of Pheasant served with a whiskey and cream sauce, hassle back sea salt potatoes, and chantry  honey glazed carrots

Roasted Cod Loin— served on a bed of Mediterranean spiced  vegetables in a rich tomato salsa, couscous and fresh herbs

Medallions of Pork with creamy apple and Calvados sauce, fondant thyme potato and wilted sea salt kale.

Wild Mushroom Stroganoff served with wild rice and fresh Parmesan shavings.

Butternut Squash Open Ravioli — layers of garlic roasted butternut
squash with fresh egg pasta, wilted spinach, brown butter sauce & toasted
sunflower seeds.




Classic Creme Brulee — with raspberries and thyme shortbread

deconstructed apple Tarts —  our version on an upside open tart with Chantilly cream and spiced redcurrants

Elderflower, lemon & gin cheesecake — with lemon curd and gin  drizzle

Lemon Possett — with blueberries and meringue teardrops served with a home made shortbread 

Sticky Toffee Pudding — with butterscotch sauce and toasted hazelnuts

Eton Mess — with Cheddar strawberries, blueberries, raspberry coulis and vanilla cream 

Rich Chocolate Pot — with salted caramel, crème fraiche and fudge pieces dressed with a brandy butter cream.


Baked Cinnamon Cheesecake — with peanut brittle crust and pouring


Chocolate baileys posset served with raspberry Coulis and a shortbread biscuit


Cinnamon  Poached Pear — with chocolate sauce and Chantilly vanilla cream.


feasts to excite and delight