Wedding Breakfast Menu


  • Traditional Morecambe bay potted shrimp with griddled lemon.
  • Griddled asparagus, wild rocket & quail’s egg salad with crispy pancetta & shavings of Parmesan.
  • Caramelised red onion, melting tallegio & thyme tart on dressed leaves (v).

Served with:

Baskets of artisan breads, toasts, & melba toast and pots of farmhouse butter.

Soup Course

  • Lobster bisque with salted croutons.
  • Spring vegetable broth with fresh pesto (v).

Main Course
  • Tenderloin of pork with black pudding bonbon, apple & a cider sauce.
  • Crispy skinned sea bass with Morecambe bay brown shrimps, brown butter and minted pea crush.
  • Wild & porcini mushroom ravioli with Marsala sauce (v).
Served with:

Dauphinois potatoes and baby summer vegetables in lemon, chive & parsley butter.


  • Glazed fruit tart with pouring cream (v).
  • Rich chocolate mousse (v).

For our guests attending the full day celebration please make your menu choices in the RSVP section. 

Evening Buffet - Ploughman's Table

  • Truckles & half truckles of assorted cheeses
  • Honey glazed home cooked gammon
  • Pork, pancetta & quail’s egg pies
  • Bowls of chopped ripe tomatoes with Maldon salt
  • Homemade coleslaw
  • Assorted pickles & chutneys
  • Baskets of rustic breads
  • Farmhouse butter