We work with the couple to create a bespoke menu for every wedding.
Here you can see some of our menus and case studies – you’ll find lots more in our wedding brochure.
An autumnal wedding feast
Miniature braised beef and Burgundy pies
Porcini mushroom arancini with salsa verde
Smoked aubergine with feta and chilli on charcoal crackers
To start
House-cured beetroot salmon, potato rosti, homemade pickles and horseradish crème fraîche
To follow
Apricot and brandy stuffed porchetta
Winter greens with crispy onions, tahini and sumac
Potato and celeriac dauphinoise
Roasted squash, red onion, chilli, coriander chutney
Roasted sprouts, pickled shallots, curried aioli and walnuts
To finish
Hazelnut cake with brandied figs and spiced cream
A New Orleans-themed feast
Sticky BBQ roasted pork belly
Devilled eggs
Jalapeno poppers
To start
New Orleans-style chicken wings with bread and butter pickles and slaw
To follow
Jambalaya
Okra gumbo
Macaroni Cheese
Collard greens
Fried green tomatoes
To finish
Beignets, pecan praline custard and roasted peaches
Vegan, gluten- and dairy-free
Summer rolls with sweet chilli dipping sauce
Avocado and pickled beetroot maki
Latkes with carrot and harissa hummus
To start
Caramelised leek tarte tatin
To follow
Whole roasted coronation cauliflower
Celeriac, fennel, apple, carrot, radicchio, mustard, hazelnuts
Roasted baby potatoes, rosemary, garlic
Saffron lentils with roasted tomatoes, coconut yoghurt and almonds
To finish
Pedro Ximinez dark chocolate pots with homemade honeycomb
Case study
Eli + Kris
Eli and Kris, who both work in the publishing industry, came to us for their literary wedding in Bloomsbury.
After looking at our sample menus, and discussing the logistics of their venue, we batted back menu ideas via email and phone calls. They then visited us at our Stroud kitchen for a tasting, and chose their menu.
Eli has a number of dietary requirements, but didn’t want to eat different dishes to her guests. Kris is a great cook and adventurous eater, and wanted the wedding feast to be something really special.
To add an extra challenge, the kitchen was miles from where the guests would be dining, with several flights of stone steps in-between.
Eli and Kris decided that they didn’t want all-out canapés but did want something for the guests to nibble on during the drinks reception, so we made them flaky cheese straws and miniature sausage rolls, which were perfect with a glass of champagne.
At the tables we served big, beautiful porchetta, stuffed with our own fennel and sage stuffing, alongside roasted aubergine, a stunning mixed tomato salad, green beans with hazelnuts and orange, and baby potatoes roasted with garlic and thyme. For pudding we made muscovado meringues and served them with poached rhubarb and crème fraîche.