Menus

We understand just how important the food and drink is on your wedding day, so let us take care of it for you; the hardest thing you will have to do is pick from our mouth watering menus and drinks packages.

We are dedicated to making your big day, a day to remember so we have partnered with one of the most sought after caterers in Somerset, Food4You. We only use the finest ingredients from local suppliers that we know and trust. We have a variety of delicious menus that allows you to reflect your taste and personality.

Simply select your chosen menu for all your guests. Any dietary requirements will be catered for and this can be discussed in more detail at your planning meeting.

If you would like to offer your guests a choice on the course this comes at a supplemented cost. There are also some menu options that incur a supplemented cost and this is noted within the menu detail. A Bespoke menu is also available on request and will be priced individually.

Canapés

We recommend you pick 2 hot canapes and 2 cold canapes

• Blinis with crème fraiche, Scottish smoked salmon and caviar 

• Crostini with chargrilled Mediterranean vegetables and truffle oil 

• Scottish smoked salmon bread baskets with dill cream and cucumber 

• Parmesan shortbreads with feta, cherry tomato and black olive 

• Kebabs of chicken tikka with sweet peanut dipping sauce 

• Savoury shortbread with cream cheese, fig and honey drizzle 

• Vegetable frittata with hummus, black olive, baby tomato and chives 

• Mini Yorkshire pudding with rare beef, horseradish and strawberry  

• Rare roast duck on sticks with fresh plum and plum dipping sauce 

• Marinated tiger prawns with crisp mange tout and lime zest 

• Parmesan scones with smoked salmon, sour cream and bacon 

• Griddled polenta with hummus, smoked mackerel and dill 

• Crispy filo baskets of white crab, prawn and caper mayonnaise 

• Pate on little toasts with caramelised red onion and baby rocket

• Bang bang chicken tarts, mango, satay, spring onion

• Salmon and dill cakes with crème fraiche and capers 

• Stilton tartlets with apple chutney and nutmeg 

• Goat cheese fritters with roasted red pepper sauce 

• Mini sausages with butter mash and caramelised onions 

• Filo baskets, sautéed mushrooms quails eggs and chive hollandaise 

• Thai style crab cakes with sweet chilli dipping sauce 

• Crispy tartlets with smoked bacon and creamed quails egg 

• Chicken, spring onion and ginger thai cakes with lime mayonnaise 

• Bite sized beef burgers with melted cheese and gherkin 

• Lamb and apricot kofta tarts with minted cucumber raita 

• Poached salmon on toast with honey and toasted sesame seeds 

• Scallop, chorizo and red pepper kebab 

Starter Menu

Warm baskets of Glenmore Bakery bread with local butter are placed on the tables prior to the starters being served.

• Heirloom tomato salad with baby mozzarella, basil dressing, baby basil 

• Fanned melon with Italian Ham finished with a raspberry vinaigrette 

  Note - heirloom tomato salad and fanned melon for June, July, August (due to seasonality)

• A salad of watercress and mulled wine poached pear with goats cheese mousse and walnut crumb 

• Poached salmon mousse, dill and smoked salmon with baby herb salad and crostini 

• Chicken and pork terrine, piccalilli gel and micro pea shoots 

• Local smoked chicken, salsa, little gem, parmesan wafers 

• Roasted Mediterranean vegetables with rocket and grana podana shavings, balsamic drizzle 

• Soup served in a terrine to the centre of the table with bowls of croutons, sour cream and herbs, choose one option of spicy parsnip and apple, butternut squash with sage, classic tomato and basil, pea and mint

• Warm tart with cherry tomato, local cheddar and chives served on a bed of dressed salad leaves

Displayed on sharing boards with yummy breads
Create your own sharing starter & choose three from the following:

Supplement Cost £1.50

• Roasted Mediterranean vegetables and chargrilled courgettes 

• Selection of meats such as parma ham, chorizo and salami 

• Kilners of hummus and tapenade 

• Chargrilled chicken Caesar salad served in little shot glasses

• Molten Somerset Camembert with flatbreads for dipping 

• Smoked chicken and duck cured locally 

• Tomatoes and buffalo mozzarella 

• Pots of salmon and dill pate with crostini 

• Pork and herb terrine with little pots of spicy chutney  

• Roasted vine tomatoes with garlic and cracked black pepper 

• Little pots of prawn cocktail with bloody Mary dressing 

• Smoked salmon with a dill and mustard dressing 

• Chicken and apricot, real ale chutney  

  Chefs inspiration  

  There are so many choices on the list and when choosing think of what goes together – the Roasted Mediterranean vegetables with Kilner's of hummus and tapenade and Parma ham, chorizo and salami creates a feast to begin your meal.

  Avoid choosing 2 options served in shot glasses

  The perfect board for a summer’s day would be, Molten camembert with flatbreads and chutney Roasted Mediterranean vegetables and chargrilled courgettes. mixed meats, such as parma ham, chorizo and Milano salami. Something for everyone!. 

Main Course

Your choice of meat is served to the centre of your plate together with your choice of potatoes to the table with bowls of mixed seasonal vegetables. 

• Griddled chicken with quinoa greek salad, with baby tomatoes, olives and feta cheese (this is lovely served warm with salads) 

• Lamb shank on a bed of mash, lamb and red wine sauce 

• Chicken breast wrapped in pancetta, chicken jus 

• Classic beef bourguignon with bacon and shallots presented in a pastry box with baby mushrooms 

• Chicken with lemon and herb stuffing, vermouth sauce, baby rocket 

• Chargrilled loin of pork with caramelised apples and a Somerset cider cream 

• Moroccan chicken with roasted Mediterranean vegetables, tagine sauce 

• Traditional roast chicken breast on the bone, sage and onion stuffing with a chicken jus and parsnip crisps 

• Belly pork on a mustard mash served with honey and sticky sweet shallots 

• Poached fillet of Scottish salmon with a caper and chive butter 

• Pan fried breast of chicken with a wild mushroom and port reduction 

• Chefs notes:

  Griddled chicken with quinoa Greek salad is perfect for a summers day. Moroccan chicken is a fabulous colourful option all year round.

If you are more traditional and would like a plated family roast, then we recommend: 

• Roast topside of beef, gammon, pork or turkey served warm with your choice of potatoes and seasonal vegetables  

(Supplemented Option - £1.50 per head) 

A Giant terracotta dish full stew served to each table to ladle out to your guests, served with artisan bread. 

• Carbonnade of beef with local Quantock Ale and roasted carrots and shallots 

• Rustic lamb stew with roasted root vegetables 

• Pork tenderloin cooked in scrumpy cider finished with local apples and mushrooms 

• Venison casserole with redcurrants and bacon lardons 

• Salmon and prawn casserole with baby vegetables 

Your chosen meat, served with a choice of potatoes and either bowls of mixed vegetables or two salads from our salad list, presenting a real feast on the table. One lucky guest on each table is presented with an apron, tall chef’s hat and carving set.

(Supplemented Option £2.50 per head based on 9 meat eaters per table) 

• West Country Sirloin of Beef served with sticky shallots or hot horseradish sauce with parsnip crisps 

• Leg of lamb served pink with piles of stuffing with peach relish 

• Roasted tenderloin of pork stuffed with apricot and sausage meat and wrapped in pancetta 

• Glazed gammon ham with chef’s piccalilli  

• Turkey crown with sage and onion stuffing

Barbecue Main Course

The barbecue feast.

Simply choose three meat options, one vegetarian option for your vegetarian guests, two salads and one potato option to accompany your feast 

Supplemented option - £5 per person

The BBQ option is only between April and September

Meat Options (Select 3)

• Breast of chicken marinated with sweet chilli and coconut milk, served with kilner of mango, 

• coriander and red onion salsa 

• Lamb and apricot

• Kofta kebabs with a mint and cucumber raita 

• English lamb leg steaks with an orange and cranberry sauce 

• Pork kebabs with a lime and ginger marinade 

• Whole crevettes with garlic and parsley butter 

• Sticky pork ribs 

• Sirloin steaks with a choice of butter:  blue cheese/garlic or herb 

• Traditional Somerset butchers sausages 

• Traditional prime Somerset beef burgers 

• Chicken thighs with lemon and black pepper and herbs 

• Texas bbq brisket with smokey glaze 

• Pork and apple burger with relish 

• Pork loin with apple and sage compote 

• Sticky belly pork with a honey glaze 

• Salmon fillet cooked in foil with topped with salsa and fennel 

• Hickory smoked chicken breast with Jack Daniels glaze 

• What’s popular?

  The pulled brisket is sticky, rich and delicious

  The sirloin steaks, all perfectly cooked medium with garlic butter

  Chicken with mango and tomato salsa

  With some delicious salads

Salad Options (Select 2)

• Roasted plum tomato, rock salt, garlic and fresh basil 

• Spinach, avocado, crispy bacon and toasted almonds with a blue cheese dressing 

• Avocado, grape, celery, apple and walnut 

• Tabouleh – cracked wheat, tomato, spring onion, mint parsley and lemon 

• Crisp chicory leaves with watercress and orange segments 

• Water melon, tomato, cucumber, black grape and mint 

• Rocket, spinach, parmesan with pomegranate and balsamic 

• Tuscan Panzanella – ciabattas, chargrilled peppers, chilli, plum tomato, capers, black olive and basil 

• Soya broad bean, pea, feta cheese and mint 

• Cherry tomatoes with radish, baby beetroots and spring onion 

• Soya bean with chick peas, diced tomato and fresh herbs 

• Tomato, mozzarella and basil infused oils 

• Cucumber with soured cream, spring onions and chives 

• Couscous with sundried tomato, olives and spinach 

• Traditional English garden salad with leaves, cucumber, tomato, radish and beetroot

• Mixed green leaves with parmesan croutons on the side and French dressing 

  Chef’s advice:-

  Pick one carbohyrdrate – usually potatoes and then add in two salads

  Think colour and what the dishes will look like on the table with the big bbq boards

  My personal favourite in the summer is delicious ripe heirloom tomatoes with basil and perhaps the spinach, with pomegranate and parmesan

Potato Options (Select 1)

• Baby new potatoes with local butter and mint  

• Roasted new potatoes with rock salt and rosemary  

• Potato salad with baby new potatoes, sour cream, spring onions and chives  

• New potato salad with orange and wholegrain mustard dressing and flat leaf parsley 

  Chefs inspiration 

  Chef recommends thinking of colour and visualising the table when selecting salads. Avoid selecting 2 carbohydrates to accompany the meats.    

  The BBQ Feast Starter 

  A basket of warm breads served with a delicious Cambodian wedding day dip, hummus and olives. 

Vegetarian & Vegan Options (Select 1)

• Double Shroom Burger - the biggest flat mushrooms chargrilled and drizzled with garlic oil married with a tomato and olive salsa and served in mezzaluna bread  

• Roasted and chargrilled red pepper filled with herby couscous, served with a spicy coriander salsa  

• Spinach and falafel cake served on a bed of chargrilled courgette with lemon and parsley dressing and mango and spring onion sambal  

• Cauliflower “steak” cooked to perfection and toasted with cumin and coriander with a mushroom and tomato dressing  

• Chargrilled vegetable kebabs served on a bed of rice with a piquant dressing  

  All vegetarian and vegan options are cooked in the oven, not on the bbq to avoid cross contamination with meat products

Dessert

• Somerset apple galette with cinnamon cream 

• Jam jar of eton mess with Cheddar Valley strawberries, strawberry sauce, meringues and cream 

• Fresh cream profiteroles draped with a warm chocolate sauce 

• Vanilla Tarts finished with strawberries, raspberries and blueberries, a sweet mango coulis 

• Fresh pavlovas with whipped cream, Cheddar Valley strawberries and a light white chocolate drizzle 

• Rich chocolate mousse with shortbread hearts and raspberries 

• Chocolate ganache with salted caramel layer, crème fraiche and raspberry with shortbread hearts 

• Classic pannacotta topped with strawberries, strawberry coulis, honeycomb and micro basil 

• Fresh lemon posset in little glass jars with blueberries and a ginger tuile 

• Chocolate brownie, chocolate sauce, clotted cream

  Chefs note: 

  Choose strawberry based desserts May – November (delicious and locally sourced in season). If selecting Vanilla tart out of season chef will choose a strawberry alternative. 

  Whatever your chosen dessert, our chef will make this suitable for any of your dietary requirements.

Large dessert served to the table (Select 1 supplement cost £1.50)

• Delicious pavlova piled high with summer fruits served with a jug of fruit coulis 

• Lemon tart with redcurrants 

• Piles of profiteroles with a jug of chocolate sauce and a bowl of strawberries 

• Banoffee meringue roulade with oodles of cream, bananas and a delicious caramel sauce 

• Baskets of our meringues with bowls of local fruits, a jug of dairy cream local clotted cream and fruit coulis 

Select 3 (supplemented option £2.00 per person) 

• Little chocolate pots with raspberries 

• Chocolate with salted caramel layer with raspberries 

• Lemon posset shots with blueberries

• Shots of pannacotta topped with strawberries and honeycomb 

• Orange and cinnamon trifles miniature style 

• Banoffee sundaes 

• Little cheesecakes with raspberry ripple and passionfruit 

• Little shot of strawberry Eton mess 

• Pimms jellies with the usual mint and cucumber 

• The very necessary chocolate brownie 

• Little shortbread hearts to accompany 

Vegan and Vegetarian Menu

• Little carrot rosti stack with carrot and cumin puree and humus with chargrilled courgettes 

• Heirloom tomato salad with basil and pine kernel pesto, baby basil 

• Little arancini with sunblush tomatoes and a spicy dip 

• Puy lentil and carrot pate with warm mezzaluna bread ribbons 

• Tempura tofu with chilli and plum dipping sauce 

• Courgette fritters with crunchy slaw and piquant salsa 

Served with vegetables or with a mixed side salad

• West African Spiced Stew served in little casserole dishes with couscous, sweet potato, shallots, ginger, garlic, cumin and coriander in a satay style sauce with green beans and kale – this dish contains peanuts 

• Cherry tomato tarte tatin served warm with a sweet red onion and coriander salsa 

• Griddled polenta on roasted sweet potato and chive mash finished with roasted vegetables and a tomato drizzle 

• Lentil and tomato ragu with pasta shells and vegan cheese drizzled with fresh basil pesto  

• Roasted cauliflower steak, cannellini bean puree, crispy kale, kale pesto 

• Vegan Cottage pie with lentils and lots of lovely vegetables, toasted garlic breadcrumbs 

• Leek and Carrot Loaf with walnuts and parsley gremolata 

• Pearl barley risotto with wild mushrooms, chestnut mushrooms, toasted walnuts and chives 

• ‘Meat’ balls with a roasted tomato sauce, spicy quinoa 

  Chef recommends: 

  Little carrot rosti stack with carrot and cumin puree and humus with chargrilled courgettes 

  Roasted cauliflower steak, cannellini bean puree, crispy kale, kale pesto  

  Little arancini with sunblush tomatoes and a spicy dip 

  West African Spiced Stew served in little casserole dishes with couscous, sweet potato, shallots, ginger, garlic, cumin and coriander in a satay style sauce with green beans and kale

Served plated or served mini as a trio of desserts

Trio supplement £2 per person 

• Chocolate mousse, coconut cream, raspberries 

• Coconut panna cotta, strawberries, honeycomb 

• Apple galette, apple crisps 

• Rice pudding with plum compote 

• Winter fruit crumble (not suitable for a trio) 

• Lemon posset, blueberries, lemon and ginger cookies 

• Eton mess with aqua fava meringues, strawberries and raspberries and soya cream with raspberry coulis 

Childrens Menu

Suitable for 2-5 year olds 

• A little box of finger food to include a sandwich, a cheese dunker, yoghurt, crisps, mini chocolate muffin, chocolate bar, fruit and a carton of orange juice. Served in a little box. 

Suitable for 2-10 year olds

• Little sausages with mashed potatoes and peas with a jug of gravy on the side 

• Penne pasta in tomato sauce with little meatballs served with grated cheese on the side 

• Plain chicken breast with gravy, mashed potatoes and carrots and peas 

• Little pizzas with salad on the side 

Suitable for 2-10 year olds

• Chocolate heaven,  a little milk chocolate mousse, with chocolate brownie and strawberries 

• Jelly with squirty cream and sprinkles 

• Fruit kebabs with white chocolate fondue 

• Chocolate mini muffin with marshmallows and strawberries 

 Evening Menu

A Mac n Cheese Bar 

Deep dishes of golden mac n cheese with lots of different toppings. Fill up your box with mac n cheese and then add:

Crispy pancetta, wild mushrooms, wotsits (yes they work amazingly), truffle paste, BBQ pulled chicken, cherry tomatoes, chargrilled corn, spring onions, crumbled blue cheese and grated parmesan, sauces – ketchup, brown sauce, hot sauce, blue cheese dressing. 

Nachos Station

Baskets of tortilla corn chips with a classic minced beef chilli con carne with sour cream, guacamole, spicy salsa and grated cheese 

Quantock Pies

Local beef steak and ale  

Chicken, ham hock and leek  

Steak and Devon Blue cheese  

Chestnut mushroom, tomato Quinoa  

Served to your guests in little cardboard boxes complete with wooden cutlery and a side table of sauces   

Fish & Chips

Skinny chips piled into little cardboard boxes with local ale battered cod loins 

with lemon and parsley and tartare sauce on the side 

Sliders Station

Mini cheese burgers with relish and little hot dogs with onions served with piles of skinny chips 

and presented on rustic boards 

Homemade Pizza

Thin crusted homemade pizza served in individual boxes with your choice of toppings: 

Traditional tomato and mozzarella with sunblush tomatoes, baby mozzarella and pesto drizzle 

Pepperoni with roasted red peppers and mozzarella 

Mushroom with goats cheese and rocket 

Mini Copper Saucepans

Exclusively available at Quantock Lakes

Two copper pans per person (select two or three depending on celebration size)

Served on giant rustic boards

Mini butcher’s sausages and creamy mashed potatoes with onion gravy and parsnip crisps 

Sweet and sour chicken with sticky rice and crispy vegetables 

Thai style vegetable curry with jasmine rice 

Little beef meatballs with penne pasta, tomato and basil sauce and parmesan shavings 

Beef chilli with rice, sour cream and guacamole and grated cheese 

Risotto with shallots, petit pois and parmesan topped with chargrilled chicken and baby herbs 

Teriyaki salmon with rice noodles, baby corn, coriander and spring onions 

Paella

Cooked in front of your guests under a gazebo outside (minimum of 120)  

A classic seafood paella with all the usual squid, prawns, mussels, chicken and chorizo garnished with big crevettes  

Or  

Keep it fish free and go all chicken and chorizo and garnish with baby chorizo sausages with lots of herbs and all the usual roasted peppers, tomatoes and herbs

Giant cheeseboard of local West Country cheeses such as Westcombe Cheddar, Somerset Brie, Tebbutts Stilton, Cornish Yarg, Capricorn Goats cheese and Exmoor Blue, served with breads, biscuits, fruits and celery together with chutneys in kilner jars and the unmissable chef’s picallili

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