We offer a wide choice of dishes and a selection is shown below. Our extensive kitchen garden and orchard provides produce most of the year round for the table, bread is home baked and our fish and meat are simply the best that we can find.

Our experienced staff are always on hand to discuss your menu and you may choose between having a set menu consisting of one starter, one main and one dessert with a vegetarian option if required or guests may appreciate a choice of dishes. Three choices are sent with the invitation and confirmed choices should be received 2 weeks prior to the wedding. Cheese can always be served either as an alternative to dessert or as an additional course.

A full list of choices can be downloaded: Wedding Menus (PDF 55 kb)

Sample menu choices

"Chef's choice" of canapés

• Chorizo, potato and red onion tortilla
• Salmon tartare, dill croutons
• Goat's cheese and red pepper jam, garlic crostini
• Hummous, salt and pepper lavosh wafers

First course

• Organic wild mushroom and tarragon soup
• Warm salad of beetroot, gratinated goat's cheese, pickled walnuts, truffle dressing and rocket leaves
• Pressed terrine of ham, parsley and roasted shallots, salted caramel, lemon dressing
• Roasted red pepper, goats cheese and courgette terrine, pickled walnut dressing
• Foie gras and chicken liver parfait, onion jam, jasmine tea soaked sultanas, toasted brioche
• Air dried ham, roasted figs, honey and rosemary dressing

Main course

• Roasted loin of Dews Meadow pork, caramelised shallot puree, rosemary roasted carrots, fondant potatoes and sage jus
• Roasted duck breast, parsnip, carrot and confit leg ‘hash', curly kale, shallot and port jus
• Organic roasted Salmon, caramelised cabbage, basil aioli, mussels and ‘boulanger' potatoes
• Roasted English Partridge, Dews Meadow Farm smoked bacon, thyme jus, garlic confit potatoes, watercress salad
• Roasted chicken breast, peas, caramelised onions, pancetta and baby gem lettuce, tarragon jus
• Slow cooked guinea fowl, fondant potatoes, roasted mushrooms and shallots, spinach mousse and Madeira jus
• Arancini of spinach, mozzarella dried tomatoes and basil, roasted pepper sauce
• Baked stuffed aubergine with tomato, spinach fricassee, roasted tomato dressing

Dessert

• Sticky damson and ginger pudding, rosemary custard, honey ice cream
• Warm apple and blackberry pudding and clotted cream
• Organic Cotswold brie, plum jam, pepper crackers
• Tarte tatin from the garden, cognac and almond caramel, vanilla ice cream
• Hot chocolate fondant, cherry compote and cinnamon ice cream
• Lemon tart, raspberry coulis, lemon and mint ice

Optional Cheese Course

• Organic Cotswold brie, plum jam, pepper crackers
• Cornish Yarg, ‘Boddingtons' water biscuits
• Berkswell ewes milk cheese, celery seed grissini, apple chutney