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 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 

Baby asparagus tip and Prosciutto bundles with hollandaise 

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

 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 

Starter Menu

Plated Starter

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

Fanned melon with Italian Ham finished with a raspberry vinaigrette 

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 

Spicy lamb koftas on couscous with a Moroccan style sauce 

Something Different

Trio of seasonal soups served on a platter with herb crostini 

Spicy parsnip and apple 

Butternut squash with sage 

Classic tomato and basil 

Summer gazpacho 

Pea and mint 



Sharing Starter

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 

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 

A rich chicken liver pate served in little kilner jars with caramelised onion jam  

Main Course

Plated 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. 


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 

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

Poached fillet of Scottish salmon with a caper and chive butter 

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

Traditional Roast

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) 

Rustic Stew  

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 

Local Pie & Mash

Lovett Pies  - Coupled with our lovely gravy, a pile of mash and some mushy peas 

Beef, bellringer ale and Bath blue cheese 

Beef, stout and horseradish 

Lamb, rosemary, garlic and honey 

Chicken, gammon, leek and thyme 

Sweet potato, squash, goats cheese, spinach and plum chutney 

Puy lentil, welsh rarebit and kale (v) 

Carve your Own

Your chosen meat, served with a choice of vegetables or salads, 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

BBQ Feast

The barbecue feast of food

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

(Supplemented Option - £5.00 per head) 


Barbecue Meat Options 

(select three)

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 

 Barbecue Vegetarian & Vegan Options

(select one)

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  

Barbecue Salad Options 

(select two)

Traditional english garden salad with leaves, cucumber, tomato, radish and beetroot 

Mixed green leaves with parmesan croutons on the side and french dressing 

Roasted plum tomato, rock salt, garlic and fresh basil 

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

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 basmati and wild rice with coriander, lemon zest, spring onion and herbs 

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 

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 

Couscous with sundried tomato, olives and spinach 

Roasted new potatoes with sea salt and rosemary  

Potato Option 

(select one)  

Baby new potatoes with local butter and mint  

Roasted new potatoes with rock salt and rosemary  

Dauphinoise potatoes – with cream and garlic  

Boulangere potatoes – cooked in stock – usually chicken stock and baked in the oven  

Classic mashed potatoes either with cracked black pepper and sea salt or with herbs or wholegrain mustard added  

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 



Platted Dessert

Somerset apple galette with cinnamon cream 

Jam jar Eton Mess with local 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, nynehead 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 


Sharing Dessert

(select one)

Large dessert served to the table 

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 

A slate with your choice of 2 shot pots (select from trio menu below) and an indulgent basket of shortbread hearts

Trio of Desserts 

(Supplemented Option £2.00 per head) 


Little chocolate pots with raspberries 

Chocolate with salted caramel layer with raspberries 

Lemon posset shots with blueberries and ginger tuiles 

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 

Evening Menu

Evening Options

Rustic giant cheeseboard

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 


Nachos Station

Baskets of tortilla corn chips with a classic minced beef chilli con carne with sour cream, guacamole, 

spicy salsa and grated cheese 


Individual Pies by Lovett 

Beef, bellringer ale and Bath blue cheese 

Beef, stout and horseradish 

Lamb, rosemary, garlic and honey 

Chicken, gammon, leek and thyme 

Sweet potato, squash, goats cheese,  spinach and plum chutney 

Puy lentil, welsh rarebit and kale (v) 

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


Cornish Pasties

Meat and potato, cheese and onion or vegetable pasties, plus 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: 

(Gluten free options available) 


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 


Traditional Hog Roast

Pynes of Somerset warm succulent hog roast served in large bread rolls with apple sauce, stuffing and crackling 

(Add roast potatoes for a supplement of £1.50 per head) 


Mini Copper Saucepans

Exclusively available at Quantock Lakes

(select two or three depending on celebration size)

Brought out on giant rustic boards

Two copper pans per person 


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 



Cooked in front of your guests under a gazebo outside  

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


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 

Meat Free Menu 

Vegan and Vegetarian 

Starter 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 

The trio of mini soups in shot glasses: tomato and basil, spicy parsnip and apple with coconut, butternut squash with sweet chilli and lime 

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 


Main Course: 

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 

A creamy risotto with fresh peas and asparagus with mint oil and pea shoots 

Roasted cauliflower, 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 



Served plated or served mini as a trio of desserts

(Trio supplement £2.00 per head) 

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 


Children's Menu 

Children's Picnic Lunchbox: 

(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 


2-Course Children's Hot Menu: 

(Suitable for 2-10 year olds) 

Main Options: 

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 


Dessert Options: 

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