The Wedding Breakfast

Head Chef Jon Ingram has carefully designed a number of stunning dishes for your wedding breakfast. Here is a sample list of the type of dishes we offer:



To Start

English rabbit and lobster croquettes, pumpkin, smoked hazelnuts, sherry vinegar beurre noisette

Poached egg, air-dried ham, pea velouté

Dormy House smoked salmon, treacle and Guiness bread, caper and lemon

English heritage tomatoes, goats curd, garlic croutes, virgin rapeseed oil

Bill to tail Goosnagh duck ballantine, spiced plum chutney, toasted brioche

Smoked chicken, chicory, pear and toasted pecan nut salad, Stilton and yoghurt dressing


Main courses

Breast of Cotswold chicken, thyme and smoked bacon potato dauphinoise, wild mushroom ragout

Filled of aged English beef, rosemary scented fondant potato, wilted baby spinach, glazed baby carrots and asparagus

Red wine poached fillet of halibut, roasted artichoke, bacon and baby onions

Rack and breast of lamb, parsnip puree, pickled mint salad

Ricotta dumplings, broad beans, peas and roasted salsify, morel cream sauce

Slow roasted pork belly, apple, sautéed cabbage, roasted potatoes


To Finish

Chocolate variations, ice, sponge, cream, crisp and crunch

Doughnuts and dips, homemade doughnuts, bourbon warm ganache, marshmallows and strawberries

Eton tidy, strawberry, meringue and vanilla mousse

Peanut crunch, frozen peanut parfait, salted caramel, dulce chocolate ice-cream

Exotic fruit and chocolate mousse, lemon grass and ginger sorbet

Truffle and rosemary baked English brie, truffle honey, focaccia croutes

We know it is your special day and Jon will be delighted to sit with you to discuss your favourite meals. If you don’t see anything you like we will happily work with you to create the menu of your dreams.

We can accommodate up to 80 guests for the wedding breakfast, including a long top table.

Image Credit: Louise Holgate Photography

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