The wedding breakfast is steeped in tradition, and as the first meal you will enjoy as a married couple, it deserves to be special.

We use only the finest ingredients, sourced locally wherever possible, and lavish care and meticulous attention to detail into every dish. Whether you opt for a classic three-course menu or choose to add that additional savoury or cheese course, we will ensure chef works with you to make it just right. We love to produce signature dishes for our happy couples or find creative ways to incorporate their favourite foods into their menu. We also refine the dishes at your tasting to ensure everything is just as you expect it to be – perfect.

First Course

Cornish Crab Salad with a tomato and celery consommé jelly, melon spheres, compressed cucumber and an avocado and horseradish mayonnaise with spring leaf salad

Spring Vegetable Salad, slow poached radish, baby heritage beetroot and carrots, BBQ mushroom crumble, ricotta won-ton and a chervil pesto (V)

Tomato Tasting Plate: Spiced tomato gazpacho gel, marinated heritage, slow roasted balsamic infused cherry tomatoes, spherical mozzarella, and tomato crisp, basil spaghetti, deep fried basil and red onion dressing

Rabbit, ham and camomile infused terrine, roasted cauliflower puree, homemade pickled cucumber, cauliflower and baby onions, baby watercress, wholegrain mustard mayonnaise and a homemade sage and apple brioche

Shaved, smoked quail breast salad, duck and foie gras baby apple, slow cooked and marinated salsify, English asparagus, micro mizuna leaf and soft poached quail’s eggs and a grelote onion puree with a sage vinaigrette

Sage salt infused mackerel with an escabeche carrot puree, tomato, toasted pine nut and pickled red onion chutney

Main Course

Roasted garlic, lemon and spring onion crusted fillet of halibut, merguez, salsify and haricot bean salad with fresh spring herbs and a sauce vierge

Slow braised crispy belly Pork, Smoked cheek ravioli, leek and sweet red onion hash brown, caramelised chervil root and carrots and a tokaji wine jus

Roasted fillet of Sea Bream, saffron braised new season potatoes, broad beans, peas, gem lettuce and a wild garlic and parsley gremolata

Homemade grilled vegetable and Golden Cross goats cheese tortellini with buttered samphire and toasted buckwheat salad, vegetable jelly broth and a tempura courgette (V)

Sautéed Truffle Spatzale with a shallot puree, buttered spinach and cavolo nero, roasted baby artichokes and chive buerre blanc (V)

Roasted Fillet of Beef with a braised short rib fondant potato, smoked white onion puree, sautéed spring vegetables, and a wild mushroom jus (£5.00 + VAT supplement per person)

Dessert

Peanut butter and dark chocolate parfait, apple caramel and popcorn biscuit

White chocolate and Baileys torte with blackcurrant fluid gel, cob nut brittle and blackcurrant sugar shards

“Trio of Apple Desserts”

Apple trifle with a macadamia nut topping, green apple sorbet with vanilla custard centre and apple frangipane tart

Black forest Gateau, cherry gel, aerated sponge, fresh cherries

Deconstructed Saffron crème brulee with a blackberry ice cream

Elderflower jelly, strawberry meringue, clotted cream, pedro ximenez macerated strawberries and mint syrup

Pineapple, Mango and Watermelon terrine with mint mascarpone, macadamia and pistachio muffin with kumquat syrup