come and celebrate your special day in one of our lovely properties


Wedding packages.


                                    3 Nights       4 Nights       5 Nights      6 Nights     7 Nights


MAY                                 €7,880        €8,320         €8,760       €9,200           €9,640

JUNE & SEPTEMBER      €8,530        €9,040         €9,550       €10,060         €10,570

JULY & AUGUST              €9,270        €9,800        €10,330      €10,860         €11,390

OTHER MONTHS             €7,450        €7,880         €8,310        €8,740           €9,170



Marquee package

 

 

 

€2000 to include:

 

Marquee with:

Flooring

Dancefloor

Lighting

Tables

Chairs

Cutlery

Crockery

Glassware

able linen at extra cost

For guests numbers of under 30, please enquire for options.

 

Menu ideas.

 

 

 

Where do we begin?!

First of all it is important to think about how the food will fit into your day. Do you want guests to sit at tables and have food served to them or would you like a more informal setting with guests collecting food from different tables with an array of different foods?

Our menu's are designed to cover a whole variety of dining styles, rest assured all the styles have been tried and tested. We have many years experience in wedding catering and we can advise you how to best to use our menus to fit your day.

The sample menus you will see on this website are just a selection of what we can offer so do get in touch so we can work with you to customise your menu!

 

Bread and cheese station

A rustic bread, cheese, and charcuterie table decorated with a centerpiece of lush greenery and white flowers

A crab cake station and bruschetta bar served on wooden platters.

A build-your-own crostini station with breads, toppings, and sides served on wooden platters and earthy tableware.

 

 

 

 

 

 

 

 

Formal Dining…

When we think of formal dining we think of canapes followed by a three or four course sit down waitress served menu, followed by evening food such as cheeses, meats and pates or bacon baps or mini pasties. A lot of our clients are still drawn to this option so we have dedicated Part One of our brochure to this style of dining.

We have amuse bouche, starter, mains and desserts, all seperated into Spring/Summer and Autumn.Winter, and then further catergorised as vegetarian, fish, meat or poultry. All of our dishes are classed as Band A, B or C; band A being the least expensive and band C being the most expensive. However you do not have to have your starter, main and dessert from the same band, you can mix and match! That is why the pricing in our brochure is a guideline, to get a bespoke quote all you need to do is choose dishes to create a menu which we will then price for your exact requirements.

Offering a choice to your guests...

Formal dining offers two options, option one is a set menu where all guests have the same dish for starter, main and dessert (where required we will cater for vegetarian and dietary requirements). Option two is a choice menu whereby you choose three dishes for starter and main course, and one trio of desserts. Guests then have to pre-select which starter and main course they would like to have from your choice of three (one of these choices should be vegetarian for each course). Once guests have selected all their options you then need to detail on their namecards at the table which choice they are having so we can serve everyone correctly and efficiently. A choice menu increases the price slighly more than a set menu as we need to employ more staff to complete the menu.

Informal Dining...

Informal dining covers a huge range of styles. Our Feast Rustic Table is designed to wow your guests but still offer an opportunity for you to design a seating plan and have guests sat at tables. The Rustic Table is essentially a buffet station where we call guests to come up and collect their food. This style offers a lot of choice for you and your guests and also allows guests to choose how much they would like to eat! The Rustic Table can be hot, cold or bbq or even spit roast!

Afternoon Tea or High Tea can be served to the tables, from a buffet station or even as canapes. We can hire contemporary or vintage china depending on your theme.

Mini Bowl Food allows for your guests to eat whilst standing, this can be a really fun way to feed your guests with lots of different options to keep everyone happy!

The butcher's block and sharing pots are served to each table and guests then help themselves, this is great ice breaker and can add real theatre to your day.

Do you want to offer something really different? Check out the street food to recreate a festival vibe for your day.

All the informal menus can be mixed with the more formal dining, for instance you can have an individually plated dessert for the Rustic Table or you could have a mezze starter sharing board followed by formal main and dessert dining.

More Food!

It isn't just about the wedding breakfast! Champagne and sunshine can make guests peckish so we offer a whole range of canapes to help. Want something different? Try having mini cones of Sweet Potato Fries or Crispy Crackling with Apple Sauce.

Need to keep the energy levels up for the dancing? We can provide cheeseboards, bacon baps, pie and mash, mini sliders, pizza, hot dogs.... the list is really long and really tasty!!!

Staying in a country house, don't want to cook the night before or do you need breakfast or brunch the morning after? We offer a solution for all these situations from full English Breakfasts, to Chilli and Rice pots to continetal hampers and cheese and meat platters.

A Selection of Sample Menus for Weddings & Parties

Here are just a few options to get your mouth watering... Three Course Dining Menus, Informal Dining Menus and Canape and Munchie Sample Menus.

Want to see the full brochure? get a quote

 



 

 

Canapé Sample Menu

                        

For weddings we often advise starting with a choice of 4 canapés which allows for 6 per person, you may wish to increase this if you are only having two courses or if you have a long drinks reception.

                        

                                                             

  • Carpaccio of Beef Fillet dressed with Harissa and Crispy Onions                            

  • Devon Blue Mousse and Bacon Dust Crostini with Chives

                                         

  • Smoked Trout Mousse with Wasabi Mayo and Beetroot Jelly on Rye

                                                     

  • Quails Egg Tartlet with Pesto Hollandaise and Parmesan Shavings (v)

 

 

 

  • Local Sausages with Honey and Mustard Marinade - warm                                                             

  • Posh Pie n’ Mash: Mini Beef & Ale Pie topped with Creamy Mash, Crispy Onions and Carrot Crisps - warm                    

  • Salmon and Prawn Mini Fishcakes with Lemon and Dill Mayo - warm

                            

  • Feta and Basil Tart Tatin with Pinenuts and Roasted Red Peppers (v) – warm

 

 

 

   Something a bit different...

                                

  • Can be used instead of canapés or as evening food                                                             

  • Market Fish Goujons and Chips in a Cone

                            

  • Market Fish Goujons Slider with Tartare Sauce, Rocket and Lemon

                    

  • Jerk Chicken Slider with Mango and Tomato Chutney                                                             

  • Pulled Pork Slider, BBQ Sauce and Coleslaw                            

  • Traditional Beef Burger with Mature Cheddar and Gherkin

                    

  • Chickpea, Courgette and Halloumi Patty (v)

                            

         Nibbles and Munchies

 

 

                        

        Perfect for evening food and late night hunger pangs!

        Local Bacon with Floury Baps, Ketchup and Brown Sauce                                                             

        Market Fish Fingers with Tartare Sauce, Spicy Rocket and Crusty Rolls

        Grilled Peppers and Mozzarella with Tomato Relish in Crusty Rolls (v)

        Traditional Beef Pasties and Cheese and Onion Pasties (v)

        A West Country Cheeseboard of Five Local Cheeses served with Savoury Biscuits, Grapes, Celery and

        Homemade Chutney

        A Homemade Pate Board of Chicken Liver Pate, Ham Hock Terrine and Butternut Squash Terrine with Fresh

        Breads, Pickles, Apples and Chutney

        A Charcuterie Board of Honey Roast Ham, Salami and Pepperoni served with Fresh Breads, Pickles, Olives,    

        Sunblush tomato

 

 

                           

            

                                 

Sample Wedding Menu 1 - Spring/Summer

                        

STARTER

                        

Brushetta of Herb Crusted Mozzarella, Napoli Salami and Roasted Beetroot with Citrus Dressing Camembert Wedges in Herby Crumbs with Port Reduction, Roasted and Pickled Grapes (v) Freshly Baked Breads and Butter served to the tables

                        

MAIN COURSE

Duo of West Country Chicken, Butter Roasted Breast and Herby Chicken Lolli-pop served with Galette Potato, Baby Vegetables and Butternut Squash Puree with Thyme Jus

Vine Tomato, Mozzarella and Fresh Basil Risotto Cake in a Crispy Herb Crumb served with Wilted Spinach, Roasted Local Asparagus and Sauce Vierge (v)

                        

DESSERT

Summer Berry Roulade, Seasonal Fruits with Vanilla Cream, wrapped in Soft Meringue and served with Raspberry Coulis, laced Orange Liquor

Cafetière Coffee and Tea with Petit Fours

                    

Sample Wedding Menu 2 – Spring/Summer

                        

STARTER

                        

Salad of Smoked and Kiln Roasted Salmon with Fennel and Apple Remoulade and Watercress Mayo

Courgette and Spinach Fritters with Marinated Feta and Mint Oil (v) Freshly Baked Breads and Butter served to the tables

                        

MAIN COURSE

                        

Slow Roasted Pork Belly glazed with Blossom Honey served with Sage Mash, Roasted Apple and Seasonal Vegetables with Cider Jus

Fillet of Salmon with Basil and Parmesan Crust, with Saffron Fondant Potato and Petit Ratatouille finished with Vermouth Veloute

Kitchen Garden Pie; Broadbean, Pea and Leek Pie with Smoked Quickes Cheddar Herby Cream Sauce crowned with Puff Pastry, Served with Creamy Mash and Seasonal Garden Vegetables (v)

                        

DESSERT

Pistachio Macaroon filled with Mango, Lime and Mint Mousses served with Strawberries marinated in Sauvignon Blan

Cafetière Coffee and Tea with Petit Four                        

Sample Wedding Menu 3 – Autumn/Winter

                        

STARTER

                        

Beetroot and Feta Crispy Risotto Balls with Zesty Orange and Tarragon Salad (v) Freshly Baked Breads and Butter served to the tables

                        

MAIN COURSE

                        

Westcountry Shoulder of Lamb Suet Pudding with a Lamb Cutlet served with ‘Posh’ Bubble and Squeak, Seasonal Vegetables and Redcurrant Pan Gravy

                        

Or for the vegetarian...

                        

Winter Stout Pudding – Woodland Mushroom, Shallot and Chestnuts Braised in Stout encased in Suet Pastry served with Champ Potatoes and Winter Garden Vegetables (v)

                        

DESSERT

                        

Death by Chocolate Trio: Milk Chocolate and Raspberry Jelly Mille-Feuille, Dark Chocolate and Orange Delice and White Chocolate and Baileys Mousse

                        

Cafetière Coffee and Tea with Petit Fours