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The Foodie Menu
Priced at £75pp (2021); £80pp (2022)
Inclusive of

THE WARM CANAPES - your selection of 4
Salmon & Dill Cakes — with creme fraiche and capers
Baby Stilton Tartlets — with spiced apple chutney
Goats Cheese Fritters — with roasted red pepper sauce
Mini Sausage & Mash — with chives
Thai Style Crab Cakes — with sweet chilli dipping sauce
Mushroom Filo Baskets — with quails egg and chive hollandaise
Scallops With Apricot — wrapped in smoked bacon
Mini Mozzarella Samosa — with sun dried tomato and pesto
Bite Sized Beef Burgers — with Cheddar cheese and gherkin
Poached Salmon On Toast — with honey and sesame seeds
Lamb & Apricot Kofta — with minted cucumber raita
Scallop, Chorizo & Red Pepper Skewers

THE COLD CANAPES - your selection of 4
Smoked Salmon Blinis — with creme fraiche and caviar
Parmesan Shortbreads — with feta, cherry tomato and black olive
Smoked Salmon Bread Baskets — with dill cream & cucumber
Mediterranean Vegetable Crostini — with truffle oil
Pâté On Melba Toast — with caramelised red onion chutney
Chicken Tikka Kebabs — with peanut satay dipping sauce
New Yorker Shortbreads — with pastrami, gherkin, and cream cheese
Crab Filo Baskets — with creme fraiche and lemongrass
Marinated Tiger Prawns — with crisp mange tout and lime zest
Griddled Polenta — with hummus and smoked mackerel
Vegetable Frittata — with hummus, black pepper and chives
Baby Asparagus Tips — with Proscuitto and hollandaise
Bang Bang Chicken Tarts — with mango, spring onion and peanut satay
Caesar Salad Croustades — with or without chicken breast

3 gourmet courses from the wonderful selection below

After dinner tea and filter coffee with petit fours

Your choice of evening food from the Graze menu

Cooked breakfast for overnight guests

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Smoked Salmon Pâté — Smoked salmon and poached salmon together in
a light and fresh pâté served with seeded biscuits and a pickled fennel &
apple salad.

Goats Cheese Mousse — A light and mild goats cheese mousse with
heirloom tomatoes, parmesan wafer, micro basil and balsamic pearls.

Rustic Chicken & Pork Terrine — Poached Chicken breast with seasoned
minced pork and asparagus wrapped in streaky bacon and pressed into a
meaty terrine, served with piccillili gel and pickled cauliflower.

Heritage Tomatoes & Burrata — ancient variety Isle of Wight tomatoes
with the very best mozzarella, finished with baby basil, basil pesto and black
pepper croutons.

Parma Ham with Cantaloupe melon — Simple but amazing. The finest
Parma ham and sweet Cantaloupe melon finished with fig jam and raspberry

Port Poached Pear with Goat's Curd — Soft and sweet poached pear
with a soft and creamy goats curd mousse, baby rocket, broken walnuts and
laced with a red wine vinegar & balsamic reduction.

Torched Mackerel with Pickled Beetroot — A fillet of local mackerel
on thin slices of pickled beetroot presented with a fresh apple & caper salad.
Somerset Asparagus Hollandaise — Tender shoots of local asparagus
draped in a chive hollandaise (available April - June) and may be finished
with with bacon crumb.

Warm Artichoke & Westcombe Cheddar Tart — Individual tarts of
local Westcombe cheddar, artichokes and chives finished with lemon scented

Prawn & Crab Smoked Salmon Pillow — Cornish crab and pink prawns
with finely diced avocado wrapped in Scottish smoked salmon and served
with melba toast and a tomato & coriander salsa.

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Canon of Lamb — The most tender cut of lamb possible, oven roasted and
served with a minted pea puree, pea shoots, lamb sauce and burnt onion

Slow Cooked Beef Short Rib — boneless short rib of beef cooked long
and slow and finished with pancetta lardons, baby onions, smoked garlic and
a red wine reduction. Served with broccoli spears.

Pan-Fried Monkfish — with lentil dahl, roasted & pickled cauliflower and
coriander oil. With buttered kale.

Supreme of Chicken Wrapped in Pancetta — on saffron & herb risotto
with baby asparagus and mange tout.

Sirloin of West Country Beef — roasted sirloin served medium rare and
presented with caramelised shallots, heritage carrot and salsa verde.

French Trimmed Rack of Lamb — in a crushed pink peppercorn crust
with black pudding bonbon and served with a redcurrant and pink
peppercorn sauce.

Roasted Fillet of Salmon — served on braised fennel with chargrilled
baby courgettes and draped with a sauce bearnaise.

Slow Roasted Pork Belly — with a honey & garlic glaze, spiced apple &
golden raisin compote and cider sauce. Served on bubble & squeak.

Confit Duck Legs — two confit duck legs served with celeriac puree and
wilted butter spinach finished with red wine reduction.

Roast Chicken & Chorizo — a skin on supreme of chicken roasted and
served with chorizo bits and a rich bean & tomato cassoulet.

Roast Breast of Pheasant — served on a sage, chestnut and shallot
seasoning and finished with port and damson sauce. With cavolo nero.

Butternut Squash Open Ravioli — layers of garlic roasted butternut
squash with fresh egg pasta, wilted spinach, brown butter sauce & toasted
sunflower seeds.

Lentil & Sweet Potato Loaf — on courgetti with tomato, red pepper, and
chick pea ratatouille.

Gnocchi Puttanesca — wholegrain quinoa with gnocchi, capers, olives, red
kidney beans and chickpeas in a chilli tomato sauce.

Gluten Free Production


Classic Creme Brulee — with raspberries and thyme shortbread

French Style Apple Tarts — with Chantilly cream and spiced apple

Elderflower, lemon & gin cheesecake — with lemon curd mousse

Lemon Possett — with blueberries and meringue teardrops

Sticky Toffee Pudding — with butterscotch sauce and toasted hazelnuts

Eaton Mess — with Cheddar strawberries and Devon cream

Vanilla Panna Cotta — with raspberry coulis and pink peppercorn

Rich Chocolate Pot — with salted caramel, creme fraiche and fudge pieces

Pineapple Carpaccio — with a dark rum reduction and mango chilli salsa

Espresso Panna Cotta — with warm chocolate brownie

Almond, Pear and Honey Frangipane — with Disaronno black cherries

Baked Cinnamon Cheesecake — with peanut brittle crust and pouring

Strawberry Pavlova — with strawberry coulis and white chocolate drizzle

Star Anise Poached Pears — with chocolate sauce and black pepper tuile
Summer Fruit Tarts — with clotted cream

Yoghurt Panna Cotta — with honey and stem ginger