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



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

Carve your Own:

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

(Supplemented Option)

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)

BBQ and Salads Menu

The BBQ Feast Menu:

The barbecue feast of food whereby you choose three meat options, two salad options and one potato  option

If you have a particular barbecue favourite then we could look to include them into your menu

(supplements may apply)


Barbecue Meat Options:

Choose three meat , two salad and one potato Option


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

Chargrilled squid with lemon and chilli aioli 

Salmon fillet cooked in foil with topped with salsa and fennel

Hickory smoked chicken breast with Jack Daniels glaze


Barbecue Salad Options:

Choose three meat , two salad and one potato Option


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

Cous cous with sundried tomato, olives and spinach


Barbecue Vegetarian Options:

All meals are served plated to your vegetarian guests


A double Shroom Burger - the biggest flat mushrooms chargrilled and drizzled with garlic oil married

with a tomato and olive salsa and served in a brioche bap with sweet and tangy feta cheese


A roasted and chargrilled red pepper filled with herby couscous, goats cheese and served with a spicy coriander salsa


A spinach and falafel cake served on a bed of chargrilled courgette with lemon and parsley dressing

and mango and spring onion sambal


A cauliflow “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 griddled halloumi


Turmeric and coconut paneer with red onions skewered and served with raita and mini naan breads

Desserts Menu


Plated Desserts:

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 desserts:

(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 desserts

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 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:

Pieminister seem to be our chosen favourite and what a choice!

From Moo Blue to Chicken of Aragon to the lovely vegetarian Heidi , the infamous Pieminister pies has a filling for everyone.

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 a selection of vegetable Cornish pasties

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


Homemade Pizza:

New for 2018

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

Salami with roasted red peppers and mozzarella

Mushroom and goats cheese with or without chorizo


Gluten free options available


Sliders Station:

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

and presented on rustic boards



Traditional Hog Roast:

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

Add roast potatoes  (supplemented Option)



Mini Copper Saucepans:

New for 2018

Exclusively available at Quantock Lakes, choose 2 or 3 options


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


Served with miniature cutlery and brought out on giant rustic boards


Two copper pans per person

Meat Free Menu

Vegetarian Options


Roasted Mediterranean Vegetable and goats cheese stack finished with a basil vinaigrette


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 (vegan)


Savoury Feta Cheesecake studded with olives and served cold with a tomato and bail sauce 


Caramelised red onion tart with balsamic and goats cheese


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


Wild mushrooms in a Madeira cream served en croute with a fresh herb hollandaise


Griddled polenta on roasted sweet potato and chive mash finished with roasted vegetables and a tomato drizzle (vegan)


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


Roasted field mushrooms with a herb crust and finished with parmesan crisps


Chestnut and mushroom cabbage leaf parcels finished with a nutmeg and sour cream sauce


Vegan Cottage pie with lentils and lots of lovely vegetables, toasted garlic breadcrumbs (vegan)


Spinach and ricotta lasagne finished with toasted pine kernels


Leek and Carrot Loaf with walnuts and parsley gremolata (vegan)

Meat Free Menu

Vegan Options


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


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


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


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


Leek and Carrot Loaf with walnuts and parsley gremolata

Children's Menu

Children's Options


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)


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


Children's 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