Sit Down Sample

Having a classic three or four course menu at a wedding doesn't mean that dishes have to be bland. Below are a few ideas of fresh and vibrant menu choices to suit every type of guest. We usually recommend a choice of two - three dishes per course to cater for any dietary requirements. 

Should you want a particular theme to run through your wedding breakfast menu we would of course be happy to come up with some alternative selections or tweak dishes as per your individual tastes. After all, it's your wedding day.

For more information or to arrange a meeting with us to start to plan your wedding catering in more detail, please contact us here.


Sit Down Plated Wedding Menu


Starters - Choose 3

Beetroot, gin orange cured salmon water cress horseradish cream

Crab, smashed avocado, chilli, garlic, compressed tomato, rocket, roast pepper, Parmesan sourdough toast

Crayfish cocktail

Scotch egg English mustard dressing watercress

Torched asparagus, hollandaise sauce, watercress

Salad - Burrata, peach, almond, edible flowers, chicory, British honey, prosciutto, mint, sherry vinegar, olive oil

Celeriac & coconut soup with sourdough (vegan)

Roast baby beets, goats cheese puree, spinach croquettes, beetroot puree,  dill tips

Herritage tomato, Kalamata olives, crumbled feta, pesto, pine nuts, rocket

Chicken liver pate, caramelised onions & toasted brioche croutes

Olives, hummus, babaganoush, Oil & Balsamic, Foccacia (Boards to share)

Pressed ham hock & asparagus terrine, homemade piccalilli & watercress


Mains Choose 3

Lamb rump, smoked mash, pea puree, lamb jus. Served pink. (£5 supplement)

French trimmed chicken breast, truffled dauphinoise potatoes, sprouting broccoli, heritage carrot, chicken Jus

Hake fillet, bisque burre blanc, fondant potato, garden peas

Sumac pork belly caramelised apple, charred radicchio, lyonnaise potatoes, sage butter

Roasted butternut squash, feta, gnocchi, chilli, garlic, pine nuts, broccoli, Crème fraîche (veggie)

Aubergine melanzane (veggie)

Vegan wellington with beetroot, lentil, fennel, smoked garlic and olive oil mashed potato, wild mushroom jus (vegan)

Duck breast, confit leg, bok choi, purple carrot, duchess potato tarragon infused jus (£5 supplement)

Slow braised feather blade of beef, charred gem, baby carrots, truffle Parmesan mashed potatoes (£5 supplement) 

Saffron, chorizo and prawns risotto

Pork fillet black pudding arrancini, squash purée apple sauce

Hake, tender stem broccoli, Dauphinoise potatoes, anchovie butter sauce

Rump of Lamb, ash goats cheese purée , anchovy Gremolata, potato rosti

Tomato, courgette, pimento & rigatoni (v)

Creamy risotto with wild mushrooms & corn (v)

Corn fed chicken breast, creamy mash with Morels, Tarragon & Creme Fraiche veloute

Duck breast, bubble & squeak, pickled red cabbage, orange puree, red currant jus

Medium Rump steak, pickled walnut hollandaise, charred baby gem & Dauphinoise potatoes. Served pink. (£5 supplement)

Seabass Fillet on a lemon & Saffron risotto, tomato concasse, basil oil



Salted caramel chocolate pot, hazelnut shortbread

Milk panna cotta, cornflake granola, honey dressing

Chocolate Gold - Chocolate and peanut panna cotta sprayed gold with salted caramel, pistachio dust, white chocolate and raspberry

Raspberry and Almond frangipanne tart, clotted cream

Creme brûlée 

Passion fruit and lemon Posset with almond earl grey short bread

Banana churros, cinnamon sugar, chocolate sauce

Blondie with macerated berries and rose water cream

Parkin vanilla creme fraiche, orange blossom caramel

Vanilla Compressed melon with granola (vegan)

Chocolate garden pot - Chocolate mousse with salted caramel, chocolate soil, honeycomb crumb, violas


Eton Mess, summer fruits coulis


Tea & Coffee Station

Freshly brewed coffee, hot water urn with a selection of teas 



Serving utensils


Serving staff 6 hours including travel

Cooking Equipment






Temporary kitchen



Following day clean down

Further than 30 minute drive







All prices will have VAT added at 20%.