Meat:

Pulled pork with cider jelly on mustard shortbread

Crispy smoked bacon with pear compote

Smoked duck and fig blini

Beef carpaccio and sweet-pickled shallots on chicory

Chicken liver and wild mushroom paté on a caraway snap with pomegranate

Ham hock and black pudding croquette with a piccalilli dip

Fish:

Chargrilled squid with wasabi slaw

Pickled cod on gaufrette potato

Beetroot-cured salmon on horseradish and potato bread

Potted shrimps on soda bread with samphire

Smoked mackerel and apple fishcakes with caper aioli

Sea bream and radish ceviche on corn fritters

Vegetarian:

Parmesan gelato with paprika biscuit

Smoky babaganoush with cumin-toasted walnut on parsnip rosti (vegan)

Beetroot and golden sultana tart tatin

Spinach and caper coconut croquettes with preserved lemon and chilli yogurt dip

Beluga lentil 'caviar' and creme fraiche on ras-el-hanout spiced potato blini

The very best seasonal produce Spanish-style with a Somerset twist. Served in terracotta dishes designed for passing around. Comes with a selection of bread and big bowls of soft herb salad

Meat

Warm:

Pig cheeks braised in Heck’s Farm perry

Piri piri chicken livers

Corn-fed chicken chipolatas with shallot jam

Thyme-roast lamb cutlets

Cold:

Wild boar chorizo with homemade tomato relish

Black pudding scotch eggs

Smoked duck and macerated anise strawberries

Rabbit and cobnut terrine

Fish

Warm:

Grilled sardines with sorrel pesto

Mackerel and ginger fish cake

Cider-poached plaice with garden pea hummus

Cold:

Black bream ceviche with radish and fennel

Crab, acorn squash and samphire frittata

Blackberry-cured salmon

Cockle & roasted cauliflower salad with preserved lemon vinaigrette

Vegetarian

Warm:

Celeriac bravas (vegan)

Courgette and Cornish Yarg croquettes with red pepper puree

Truffled parsnip rosti (vegan)

Chilli-roasted purple sprouting broccoli (vegan)

Cold:

Saffron aioli new potato salad

Broad beans and butter beans in lovage vinaigrette

Herb-crumbed Kidderston Ash goats cheese with beetroot piccalilli

Relaxed and convivial, our boards are a great choice when you want a variety of plentiful seasonal choices to suit all tastes and appetites.

Please choose two starter options (if applicable) two main options and one dessert option (if applicable)

Starters (served with homemade breads)

British Charcuterie: local cured meats, chorizos and salamis with a selection of olives and home-made relishes

Fish: Smoked mackerel pâté, blackberry-cured salmon and tea-smoked trout with home-pickled cucumbers

Vegetarian: marinated peppers & charred artichokes, herb-crumbed Bath soft cheese and asparagus spears with pesto dip

Mains (served alongside big bowls of salads, new potatoes and seasonal vegetables)

Hay-baked Gloucestershire lamb served with harissa & redcurrant relish and za'atar to sprinkle

Honeyed whole Wiltshire hams and homemade glazed sausage rolls served with mustard aioli and a beetroot piccalilli

Shallot tart tatin, caramelised cauliflower steaks and courgette & edamame fritters served with smoked aioli and dukkah (v, vegan on request)

Whole lemon-roast salmon (portioned) served with sorrel tartare sauce

Desserts

Cinnamon-dusted churros with plenty of dips: chilli chocolate, salted dulce de leche, blackcurrant & elderflower compote, toasted coconut cream

Chocolate tasting platter: White chocolate, white rum and whitecurrant cheesecake; Milk chocolate, candied ginger and beetroot torte; Dark chocolate and Guinness pudding served with clotted cream

Can be served straight from the chefs at the barbecue or family-style on sharing boards at the table. Please choose three meat/fish options, two vegetarian options and four salad options. Served with homemade breads, relishes and mayonnaises

Please choose three meat/fish options, two vegetarian options and four salad options.

Meat

Butterflied chicken breast marinated in lemon and English summer herbs

Rare-breed pork and Somerset cider sausages

Pork ribs with a tangy cider & molasses barbecue sauce North Carolina-Meets-Somerset-style

12-hour birch-smoked beef brisket with damson glaze

Shallot, juniper & rosemary-marinated lamb

Homemade steak and Dorset blue cheese burgers

Boneless piri-piri chicken thighs

Harissa-rubbed lamb skewers

Fish

Red mullet marinated with shallot and sorrel

Skate wings in anchovy and lovage dressing

King prawn skewers with lime, coconut and honey glaze

Salt and pink pepper squid

Side of salmon marinated with sake and ginger

Vegetarian

Chipotle halloumi and charred summer squash

Charred fennel with lemon gremolata

Quinoa, corn and black bean burgers

Sherry-glazed grilled radicchio with shaved Berkswell cheese

Selection of seasonal herb-marinated grilled vegetables

Olive polenta and mushroom stacks

Salads

New potato, soft-boiled egg and caper salad

Heritage tomato salad

Green leaf and soft herb salad

Summer squash, sweet potato and Charlotte potato salad

Crunchy summer salad of carrots, radishes, cucumber, toasted caraway seeds and mint

Wild rice and roasted vegetable salad

Runner, broad and French bean salad with rocket and shallot vinaigrette

Jewelled couscous salad with pomegranate, parsley, coriander and apricot

Please choose two options for starter & main and one dessert

Starters

Jasmine tea-smoked trout with sea sprigs and chicory

South Glos bresaola with home-picked vegetables and thyme oil

Chestnut mushroom, Caerphilly & pine nut raviolo on wilted spinach with lovage butter (v)

Asparagus, nectarine and quail egg salad with sorrel vinaigrette (v)

Kale and avocado gazpacho with coriander-infused oil (vegan)

Smoked duck and bittersweet chicory salad with toasted pistachio

Mains - all served with big bowls of seasonal vegetables

Pan fried sea bass with walnut & sorrel pesto on sweet potato rosti

Welsh lamb with anchovy tapenade and crushed new potatoes

Fennel and shallot tart tatin with marinated broad beans and pearled spelt tabbouleh (vegan)

Roasted chicken supreme & tarragon jus with wild mushroom and potato gratin

Sumac-roast cauliflower steaks with candied lemon and aioli new potato salad (vegan)

Dessert

Pimms & summer fruit jelly with strawberry shortbread
Tarte au citron with black pepper syrup and clotted cream

Chocolate and Guinness bread pudding with saffron crème fraiche

Matcha coconut mousse with aromatic cardamom poached pears

£35 per head for three courses

£28.50 per head for two courses

Generously filled and beautifully presented, our Street Food sharing boards are bursting with global inspiration and West Country flavours. They can be served family-style at tables or grazing station (buffet) style.

Feel free to pick and mix to create your own boards. If you don't see your favourite street-eat here just ask and we'll create it for you, West Country-style. Choose four meat / fish and four vegetarian / vegan options.

Main course boards are served with a selection of colourful salads, plentiful home-made condiments, sauces and relishes and a variety of breads and baps.

Meat

Gloucester Old Spot pork gyros

Wiltshire ham rarebit on soda bread

Slow-cooked home-smoked beef brisket

Merguez hot dogs (North African spiced lamb sausage)

Anita’s Jerk chicken dumplings

Haggis Scotch eggs

Fish

Sea bass tacos with shredded slaw and lime aioli

Squid Pla Muk - marinated in chilli and tarragon and char-grilled Home-smoked salmon Vietnamese summer rolls

Herb-stuffed sardines

Haddock and fennel arancini with caper dressing

Vegetarian

Battered rosemary halloumi chips

Balsamic onion and paneer tikka skewers

Stone-baked pizza with roast roots, caper berries and Kidderston Ash goat's cheese

Bombay potato and fresh pea frittata

Dirty fries: skin-on potato chips with Wookey Hole Cheddar & padron pepper sauce

Vegan

Black lentil, spinach and chimichurri empanada

Sweet and sour roast cauliflower with toasted fennel seeds

Rainbow vegetable Vietnamese summer rolls

Sesame and maple pulled jackfruit burrito Colcannon cakes

Beetroot and coconut falafel with lemon tahini dressing Dessert (choose one - £4.50 supplement per person)

Hot Cinnamon-dusted churros with plenty of dips: chilli chocolate, salted dulce de leche, blackcurrant & elderflower compote, toasted coconut cream

Variety board: Saffron pasteis de nata (Portuguese custard tarts) Rainbow meringues with seasonal English berries, Dark chocolate chouquettes (French choux puffs), cinnamon popcorn and pretzels.

If you've got evening guests arriving or want to keep your daytime guests going until the last dance, our Grazing Station is a great informal option.

Served buffet-style, guests can choose from a hearty selection of beautifully presented options to suit all appetites.

This menu can be adapted to suit tastes and / or dietary requirements so if you want to swap in something sweet or need more vegan options - just ask.

Smoked haddock Scotch eggs

Homemade pork, apple and thyme sausage rolls

Beef brisket and butternut pasties

Somerset Cheddar & caramelised onion rarebit toasts (vegetarian)

Roast celeriac & carrot and pickled cabbage pasties (vegan)

Big bowls of potato wedges with loads of homemade relishes and dips

West Country cheese board with a selection of homemade crackers and pickles

£8.50 per head - when ordered in addition to a main wedding menu. Includes compostable Vegware plates, cutlery and napkins.