Canapé Menu

Cold canapés

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 red pepper disc, boccocini and pesto

Vegetable frittata with hummus, black pepper and chives

Mini Yorkshire pudding with rare beef, horseradish and strawberry

Baby asparagus tip and Prosciutto bundles with hollandaise

Rare roast duck on sticks with fresh plum and spring onion

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 baskets of white crab, prawn and caper mayonnaise

Pate on toast with caramelised red onion and parsley

Hot canapés

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 skewers 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

 

Standard Option: choice of 3 - 3 canapés per guest

Additional Extra Option: choice of 6 - 6 Canapés per guest 

Starter Menu


A Plated Starter:

Buffalo mozzarella and ripe local tomatoes on wild rocket drizzled with a green pesto oil

Fanned melon with Italian Ham finished with a raspberry vinaigrette

A rich chicken liver pate served in little kilner jars with caramelised onion jam and olive and herb crostinis

Scottish smoked salmon on pretty leaves with a lemon and cucumber yoghurt dressing

A salad of watercress and poached pear topped with crumbled goats cheese
And toasted pecans

Spicy lamb koftas on cous cous with a Moroccan style sauce

Something Different:

Trio of soups served on a bespoke board with mini croutons and herb crostini

Seasonal soups, spicy parsnip and apple, butternut squash with sage, classic tomato and basil, a summer gazpacho or pea and mint, watercress 

You can even choose your favourite three soups and we can even colour co-ordinate!

Spicy parsnip and apple

Butternut squash with sage

Classic tomato and basil

Summer gazpacho

 Pea and mint

Watercress

 

Simplicity Boards with lovely warm breads and exciting dips to share:

Lemon and coriander hummus dip

Cambodian Wedding Day dip, a truly delicious mix of spices with peanuts

Beetroot and walnut dip

Lemon guacamole with tomatoes dip

Miniature vegetables to accompany on the boards

A Sharing Starter:

displayed on sharing boards on the table with yummy breads
Create Your Own Sharing Starter & Choose 3 From The Following:

( Supplemented Option )

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

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

Piles of rocket with parmesan shavings and balsamic vinegar

Roasted plum tomatoes with garlic and cracked black pepper

Little pots of prawn cocktail with bloody Mary dressing

Smoked salmon with a dill and mustard dressing

Main Course Menu

A Plated or Platter Main Course: 

Our main courses are served with warm baskets of breads with local butter
  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
  Your choice of meat is served to the centre of your plate together with your choice of potatoes to the tables with bowls of mixed seasonal vegetables

 

Roasted breast of chicken stuffed with spinach, Sundried tomato and cream cheese served with a white wine and herb sauce

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

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

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

Poached fillet of Scottish salmon with a caper and chive butter

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

 

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

Roast beef, gammon, pork or turkey served warm with your choice of potatoes and seasonal vegetables (Supplemented Option - £1.50)

 

Rustic Stew Menu:

A Giant pot of stew on each table to ladle out to your guests
Served with homemade bread

Classic slow cooked beef  bourgninnone with baby onions,  pancetta and chives

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

 

Local Pie and Mash Menu:

We think that our choice of Pies are about as good as a pie can get.
Coupled with our lovely gravy, a pile of mash and some mushy peas

Alternatively how about one big pie per table,  same format but you
Serve.

Carve your Own:

Served with a choice of vegetables or salads, presenting
 a real feast on the table

(Supplemented Option £2.00)

One lucky guest on each table wears a big apron, tall chef’s hat and a carving set

Each table is presented with a platter of meat such as:

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

(Based on table’s of 10 guests)

Afternoon Tea Menu

Traditional Vintage Afternoon Tea:

The savoury selection:

Bite size sandwiches filled with egg and cress, cucumber and cracked black pepper, ham with home made chutney

Smoked salmon and crème fraiche blinis

Little warm fishcakes with lemon and caper sauce

Mature cheddar cheese straws

Salmon “lollipops” with toasted sesame seeds

Little bacon and egg pies served warm with chef’s piccalilli

Kilner jars of chicken liver pate with warm flatbreads

And onion and sultana compote

Little butcher’s sausages filled with herby mashed potato


 the sweet selection

Double chocolate brownies

Lemon drizzle cake

Little black forest gateaux with fresh cherries

Mini chocolate dipped meringues with fresh dairy cream

Little scones with local clotted cream, home made strawberry jam and Nynehead farm strawberries

Vanilla shortbread hearts with raspberries

Little shot glasses of Eton Mess or chocolate mousse with raspberries

 

BBQ and Salads Menu

The BBQ Feast Menu:

The BBQ is a Feast Of Food whereby you can choose three meat options complete with a condiment and three Salad options served on rustic wooden boards

If you have particular BBQ favourites then we could look to incorporate them into your menu (A supplement may apply)

 


BBQ Sample Menu

Breast of chicken Thai marinated with sweet chilli and coconut milk chargrilled on the bbq and served with kilners of mango, coriander and red onion salsa

Sirloin steaks with garlic and herb butter
 (you may wish for different butters or a choice of maybe blue cheese, garlic and herb – 3 types)

Local butcher’s sausages with home made chutney and herby mayonnaise

Roasted red pepper parcel with couscous and local brie

With a roasted pepper and chilli sauce – these would be served plated to the vegetarians 

Baby broad bean with pea salad with feta and mint with lemon zest and lemon oil

Local ripe tomatoes with basil and mozzarella

Hot baby new potatoes with herbed butter

Loin of Tuna with Moroccan spices and chermoula

King prawn and fresh pineapple kebabs

Lamb and apricot Kofta kebabs with a mint and cucumber raita

Cutlets of English lamb with an orange and cranberry sauce

Pork kebabs with a lime and ginger marinade

Sticky pork ribs

Sweet chilli chicken skewers

Traditional Devon butchers sausages

Traditional Devon beef burgers

 

Barbecue Options

 Thai marinated chicken skewers with coconut

 Loin of Tuna with Moroccan spices and chermoula 

King prawn and fresh pineapple kebabs 

Lamb and apricot Kofta kebabs with a mint and cucumber raita 

Cutlets of English lamb 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 blue cheese butter 

Sweet chilli chicken skewers 

Traditional Devon butchers sausages

 Traditional Devon beef burgers 

Whole Exmoor trout 

Roasted red peppers stuffed with vegetables, rice and brie 

Sliced Halloumi glazed with a sweet chilli marmalade 

Cabbage parcels with chestnut, rice and mushroom 

Aubergine boats filled with ratatouille 

Chargrilled tofu with a ginger and lemongrass marinade 

Mixed pepper and courgette kebabs 

Corn on the cob with a herb butter Warm buttered new potatoes in foil parcels

 

Salad Options

Traditional English Garden salad with leaves, cucumber, tomato, radish and beetroot
 
Mixed green leaves with Parmesan Croutons
 
Roasted Plum Tomato, rock salt, garlic and fresh basil

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

 Warm pasta and pesto salad with asparagus tips and shaved parmesan 

New potatoes with an orange and herb vinaigrette 

Avocado, grape, celery, apple and walnut

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

Mixed rice with coriander, spring onion and parsley 

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 – Ciabbata, chargrilled peppers, chilli, plum tomato, capers, black olive and basil 

Baby 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 

Cous cous with sundried tomato, olives and spinach

 Chiffonade of fennel with poppy seeds and fresh orange 

Salad of roasted Chantennay carrots with caraway seeds and mixed leaves

Deserts Menu

Deserts: 


Plated Deserts:

Passion fruit crème brulee with hazelnut shortbread

Fresh cream profiteroles draped with a warm chocolate sauce

Vanilla Tarts finished with seasonal fruit and a sweet mango coulis

Fresh pavlovas with whipped cream, Nynehead strawberries and a light white chocolate drizzle

Rich chocolate pots with shortbread hearts and raspberries

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

Fresh lemon posset with blueberries and a ginger tuile

 

Sharing deserts:

(Supplemented Option)

A 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 

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

 

If deciding on one is just too difficult, how about a selection of our minis

A trio of deserts

Choose three from:

(Supplemented Option)

 

Little chocolate pots with raspberries

Lemon posset shots with blueberries and ginger tuiles

Shots of pannacotta topped with strawberries and honeycomb

Orange and cinnamon trifles miniature style

Little kilners of strawberry Eton mess

Pimms jellies with the usual mint and cucumber

Vodka jellies with passionfruit

Little shortbread hearts to accompany

The very necessary chocolate brownie

Evening Menu

Evening Options

 

Rustic giant Cheeseboard

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

Add in some little pasties or butcher’s sausages (supplemented Option)  

 

Traditional Hog Roast:

Warm succulent hog roast served in baps with apple sauce, stuffing and crackling

(80 guests minimum for a Hog Roast)

Add roast potatoes  (supplemented Option)

 

Nachos station:

Tortillas with classic minced beef, together with sour cream, our own
guacamole, grated cheese and spicy salsa

Help yourself in little bamboo boats


Individual pies:

Warmed and served in little cardboard boxes with wooden cutlery


Cornish pasties:

Meat and potato pasties served wrapped in napkins with sauce on the side

 

Fish & Chips:

Petite boxes of fish and skinny chips with jars of tartare sauce on the side


Toasted ciabattas: 

Filled with salami and mozzarella
Sundried tomatoes and goats cheese
Chicken with pesto

Whole loaves full of tasty things cut into thick wedges and wrapped in paper

Served piled high on wooden boards with bowl's of crisps from a station for guests to help theirselves


Sliders station:

Piles of little burgers with baps, gherkins, salsa, sauces, cheese together with mini hot dogs and onions

(two per person)