Starters

• Oven roasted tomato and red pepper soup with basil croutons
• Mozzarella and sunblushed tomato salad in a basil and pesto dressing
• Atlantic prawns served on a bed of crisp iceberg lettuce dressed in a bloody marie rose sauce in a cucumber ribbon
• Goats cheese and seasonal vegetable puff pastry tart on baby leaves with a balsamic dressing
• Duo of smooth and medium course pate served with onion relishes and melba toast
• Chicken and chorizo terrine with saffron aioli and melba toast

Mains

• Pan fried chicken breast with a cream and white wine sauce, crushed new potatoes and seasonal vegetables
• Slow roast locally sourced pork belly served with spiced apple puree and cider sauce, crisp roast potatoes and braised red cabbage
• Traditional pork sausages with creamed potato and shallot jus
• Traditional fisherman’s pie topped with creamy mash and parmesan crisp and side of green beans
• Roasted vegetable and leek gratin with double Gloucester cheese

Desserts

• Vanilla cheesecake with fresh berries
• Chilled berry soufflé
• Lemon and raspberry Eton mess
• Profiteroles with dark chocolate and fresh cream
• Tarte au citron with crème fraiche and fresh berries
• Warm chocolate brownie with chocolate sauce and ice cream
• Sticky toffee pudding with toffee sauce and Chantilly cream
• Dessert Stand option (upgrade for a supplement of £2.20)

Tea, coffee and chocolate mints

An event manager, food tasting prior to the event, waiting staff, chefs, crockery, cutlery and glassware are all included in the price.

Starters

• Sharing platter a selection of continental meats, homemade houmous, feta cheese, olives and freshly baked breads
• Ham hock terrine with piccalilli and artisan toasts
• Smoked salmon on a bed of mixed leaves with a sweet beetroot coulis
• Melon with Parma ham with a basil olive oil drizzle
• Warm king prawn and smoked bacon salad with sweet chilli and coriander
• Smoked haddock fishcakes with horseradish and lemon mayonnaise
• Watercress salad with warm fresh pear, goats cheese, caramelised pecan nuts, honey and mustard dressing (v)
• Goats cheese terrine with beetroot relish and melba toast (v)

Mains

• Roast breast of chicken wrapped in Parma ham, marsala and sage sauce
• Ballotine of chicken stuffed with mushrooms and shallots with pea puree
• Loin of pork with a wild mushroom and spinach eye
• Roast sirloin of British beef and Yorkshire pudding served with a Madeira sauce
• Lamb rump cooked in red wine and rosemary, on a herb mash
• Moroccan lamb stuffed with a couscous, aubergine, roast pepper, rosemary and harissa stuffing
• Char-grilled teriyaki salmon on a bed of sweet chilli stir fried vegetables, with coriander egg noodles
• Aubergine timbales with roasted tomato and pecorino Romano cheese (v)

Desserts

• Strawberry & clotted cream tart
• Panettone bread & butter pudding
• Dark chocolate mousse with cardamom shortbread
• Trio of eton mess, lemon cheesecake and chocolate brownie
• Trio of seasonal berry soufflé, profiterole and lemon torte
• Cake stand dessert with a selection of delightful sweet bites

Tea, coffee and petit fours

An event manager, a food tasting before the event, waiting staff, chefs, crockery, cutlery and glassware are all included in the price.

Starters

• Griddled asparagus salad with a lemon, chive and olive oil dressing (v)
• Avocado, king prawn and mango salad with a sweet chilli dressing
• Layered crab, tomato and avocado timbale, Cajun salmon on frisee and mango salad & prawn cocktail
• Herbed salmon ballotine with a dill crème fraîche
• Warm camembert tart with pomegranate syrup, fig & pistachio (v)
• Individual cheese fondue with five flavour spoons and crusty bread (v)
• Sweet chilli chicken with garlic, lemon and coriander

Mains

• Ballotine of chicken on a potato puree with frizzled leeks and truffle jus
• Slow roasted breast of duck served with fresh plum chutney and a ruby port jus
• Stuffed loin of pork with chorizo, sage and sun blushed tomato
• Confit pork belly with roasted apples and pears in a thyme and cider sauce, glazed root vegetables
• Loin of lamb served on an aubergine caviar, gratin dauphinoise, tomato and basil jus
• Beef wellington, served on a bed of cabbage and leeks with roast baby potatoes and red wine jus
• Prime roast fillet beef with wild mushroom and thyme sauce
• Venison fillet with a rich Madeira jus and parmentier potatoes
• Grilled fillets of seabass set on champ potato and served with a tarragon cream
• Pecorino & parsley crusted lemon sole fillet on celeriac and apple potato cakes with wilted spinach with a seafood bisque
• Artichoke, wild mushroom & goats cheese wellington, steamed vegetables & tomato fondue (v)

Desserts

• Chocolate delice with edible flowers, chocolate sauce and caramelised hazelnuts
• Honeycomb cheesecake with toffee cream
• Trio of Strawberry and mascarpone cheesecake, lemon torte and profiterole
• Trio of Raspberry cheesecake, lemon tart and double chocolate torte
• Trio of Raspberry and white chocolate torte, banoffee tart and lemon posset

Tea, coffee and petit fours

An event manager, a food tasting before the event, waiting staff, chefs, crockery, cutlery and glassware are all included in the price.

Children at your wedding can have a smaller portion of the adults menu or dishes from the popular favourites as noted below.

Children’s menu is for children aged up to 12 years old. Up to 5children between the ages of 2 to 5 eat free of charge. We would be happy to heat up any baby food or milk as required. Please ask parents to bring enough milk with them for their babies, we can refrigerate if necessary.

Starter

• Melon fingers
• Cheesy garlic bread
• Garlic bread

Main Course

• Sausage and mash with beans or ketchup
• Roast chicken breast, buttered new potatoes and peas
• Chicken nuggets and chips with peas or beans
• Fish fingers, chips and peas
• Beef burger with cheese, chips and salad
• Macaroni cheese
• Cheese and tomato pizza

Dessert

• Chocolate cake with vanilla ice cream
• Fruit skewers with strawberry jelly
• Three scoops of ice cream
• For the smaller children, their main meal can be served in party box, along with a wedding activity pack.

Cured Meat Platter - £6.20 per head
Selection of cured continental meats
Selection of stuffed olives and artichokes
Selection of crusty breads including Ciabatta and crusty slices
Dipping oil with balsamic vinegar
Sundried tomatoes in basil oil and herbs, oven roasted peppers

Meat platter - £6.50 per head
Ham hock terrine
Honey & mustard sausage
Pork belly bites
Salami
Olives, Red onion marmalade
Fresh baked bread

Seafood platter - £6.90 per head
Smoked salmon blini’s
Mackerel pate and French toast
Prawns with Marie rose sauce
Pan fried salmon in lemon and dill
Avocado garnish, celeriac salad with horseradish dressing
Bread slices

The Tapas Platter - £6.90 per head
Prawn fritters with a light chilli dip
Spicy chorizo sausage with cheesy tortilla
Spicy potatoes, lamb stew with a Mediterranean tomato sauce
Garlic mushrooms on crostini's
Fresh bread and olives

The Vegetarian platter - £6.00 per heard
Homemade falafel
Mozzarella balls
Artichoke hearts
Oven-dried tomatoes, roasted peppers & courgettes
Houmous
Toasted pitta bread

The dips platter - £5.70 per head
Houmous, tzatziki, baba ganoushe
Olives
Pitta
Flat breads

Your guests can enjoy a quintessentially English Afternoon Tea experience with a variety of teas, herbal infusions, delicious array of mouth-watering finger sandwiches, delightful pastries and warm scones with clotted cream and jam.

Selection of traditional afternoon tea sandwiches to include:

• Cucumber sandwiches
• Smoked salmon sandwiches
• Ham sandwiches
• Chicken sandwiches
• Mature cheddar cheese sandwiches
• Egg mayonnaise and cress sandwiches
• (other fillings upon request)

Light crusty scones with rich clotted cream and jam

An assortment of delicious mini afternoon pastries

• Eclairs, choux pastries, tartlets, carrot cake, lemon drizzle cake, coffee and walnut cake,
• farmhouse fruit cake and chocolate bites
• Selection of fine teas and filter coffee
• Additional items available upon request

Children’s afternoon tea menus available upon request
This package is served on our standard white crockery. We also have vintage crockery available with a supplement.

Hog Roasts - £19.00 per head (minimum 80 people)

The succulent Essex hogs are sourced from carefully selected local producers. Our professional spit roasting machines ensures that the roasts stay tender and cooked to perfection. Served in freshly baked rolls with homemade apple sauce and
stuffing and our full salad bar, which includes a choice of six salads.

The gourmet barbecue £30.00 per head

• Selection of two items from the premium dishes
• Selection of three items from the standard dishes
• Choice of four salads
• Artisan breads
• Selection of relishes

Paella £19.00 per head

A selection of three different paellas (one vegetarian)

For a wider choice for your guests why not offer a barbecue and paella combo. A choice of two paellas, three items from the standard pick and mix barbecue choices and three salads - £27.00.