Wedding Selection

We take pride in the number of people we have married! Our careful planning and attention to detail means that we really get to know our customers well. On the day itself we are an extension of the family that can be relied upon to do our part. From the first contact call to the end of the party our customers know they are in experienced hands with a team who will anticipate their requirements and look after their guests.

Summer Wedding Suggestion

Starter
Tian of Roast Salmon
Leaves and Herbs with Pickled Cucumber Salad

Main course
Roast Breast of Gressingham Duck
Wild Mushroom and Madeira Jus
Dauphinoise Potatoes
Wilted Spinach and Green Beans

Puddings
Crème Brulee in Espresso Cup
Tiny Shortbread Biscuit
Summer Berries
Slice of Lemon Tart

“We would like to thank you warmly for the utterly superb service that you provided at our wedding on July 17, that played a big part in making the day so fantastic.  Firstly the food: it was excellent and enjoyed by all.  Then we have the service of the food and drinks, which was consistently first rate: so many of our guests have since commented that the Wedding Breakfast was one of, if not the most, enjoyable that they have ever experienced.  It has been a pleasure dealing with you.

PS Thank you so much for the mini banoffie pie! A wonderful touch and symptomatic of the level of detail and care that you go into.”
Martin & Laura  July 2010

Winter Wedding Suggestion

Starter
Grilled Goats Cheese Salad
Beetroot, Watercress and Balsamic Glaze

Main course
Fillet of Venison
Red wine and Redcurrant Sauce
Dauphinoise Potatoes
Baby Sprouts with Lemon and Pancetta

Puddings
Chocolate Wedding Cake
Raspberry Coulis

I also just wanted to say thank you so much for all your help and to say how delicious the food was, we have had so many compliments and I think I must have been the only bride ever to not be starving by the end of the night as I gobbled up my venison as it was so scrumptious.  Your staff as well were so charming and so helpful, so thank you so much.