Celia’s passion for food and a fresh, modern approach results in outstanding wedding menus customised to suit your needs and your budget. Please contact us for further details and pricing.


Minimum 60 Guests


Poached Salmon
 with a sesame and soy dressing

A Mini Ploughman
A slither of ham hock terrine with piccalilli and a fresh baby scotch egg, radishes and celery

Roasted Asparagus with Parma Ham
fresh rocket and parmesan cheese

A Trio of Smoked Fish
A mini pot of mackerel pate, smoked salmon and smoked trout

Carpaccio of Beef
 with truffle oil and shavings of parmesan cheese

Baskets of artisan breads & butter

Main Courses

Salmon Fillets
served on crushed rosemary, roasted new potatoes, asparagus and a creamy hollandaise sauce

Slow Roasted Fore shank of Lamb
 with chestnuts and Armagnac, baby vegetables and fondant potatoes

Rump of Lamb
with gratin potatoes, baby carrots and a red currant jus

Confit of Duck with a Cherry Jus
with green beans wrapped in Parma ham and gratin potatoes

Pan-fried Chicken Supremes
with a side of tzatziki on a fattoush bruschetta, bowls of lemon roasted potatoes to the tables

Roast Sirloin of Beef
with a garlic butter, potato dauphinoise, a fresh watercress garnish and green beans

Vegetarian Options

Roasted Red Peppers with a Cannellini Bean Casserole

Cranberry and Apricot Nut Roast

Spinach and Ricotta Tarts
with a fresh tomato salsa


A Trio of Desserts
A profiterole with a dark chocolate sauce, a slice of New York baked cheesecake with macerated strawberries and a pot of pannacotta with a spiced plum compote

French Apple Flan
with a ball of rich vanilla ice cream

Kilner jar of Eton Mess

Milk Chocolate Mousse
with a lavender and orange shortbread garnished with fresh raspberries

Fresh tea and coffee
served with Italian biscuits

Suggested Evening Food x 100

Honey Roast Gammon

Whole French Brie

Mature Cheddar

French Bread and Water Biscuits