Wedding - Banqueting

To Start

  • Pea, Ham, and Garden Mint Soup with Watercress (GF)
  • Spiced Parsnip & Apple Soup with Coconut Yoghurt and Parsnip Crisps (VE)(GF)
  • Thai Coconut and Corn Soup with Coriander (VE) (GF)
  • Woodland Mushroom and Thyme Soup with Truffle Oil (VE) (GF)
  • Smoked Butternut Squash Soup with Chilli Shards and Toasted Pumpkin Seeds (VE) (GF)
  • Spanish Gazpacho Soup with Roasted Vine Tomatoes (VE) (GF)
  • Pan fried Bubble and Squeak Potato Cake Served with Grilled Asparagus, Crispy Bacon, Quails Egg and Hollandaise with a Bloody Mary Shot (GF)
  • Parma Ham wrapped Cornfed Chicken and Ham Hock Terrine with Rocket, Spiced Fruit Chutney, Piccalilli and Red Vein Sorrel (GF)
  • Smoked Duck Served with a Kumquat and Orange Salad and a Raspberry Vinaigrette (GF)
  • Seared Scallops with Black Pudding, Cauliflower Puree, Pancetta and Truffle Oil (GF)
  • Prawn Cocktail with King Prawns served in a Martini Glass (GF)
  • Gin and Tonic Cured Salmon with Gin and Tonic Jelly, Compressed Cucumber and a Dill Mayonnaise (GF)
  • Balsamic and Garlic Mushrooms with Toasted Ciabatta, Parmesan and Herb Oil (V)
  • Ale, Mustard & Leek Rarebit Served on Toasted Sourdough with Watercress & Cayenne (V)
  • Heritage Tomato Salad with Bocconcini, Baby Basil and Rocket with Toasted Focaccia (VE)
  • Avocado, Lime and Pomegranate Crostini with Herb Oil Drizzle and Chilli Flakes (VE)


  • Fillet Steak with Pont Neuf Chips, Vine Tomatoes, Tenderstem Broccoli and a Peppercorn Sauce (GF)
  • Roast Rump of Beef with Yorkshire Puddings and all the Trimmings
  • Cannon of Lamb with Slow Roast Shoulder of Lamb, Garlic Green Beans, Truffle Creamed Potatoes and a Port Jus (GF)
  • Minted Rump of Lamb with Dauphinoise Potatoes, Garlic & Thyme Roasted Baby Carrots and a Red Wine Jus (GF)
  • Tenderloin of Pork Served with a Cider Fondant Potato, Buttered Swede & Baby Carrots and a Wholegrain Mustard and Cream Sauce (GF)
  • Slow Cooked Apricot Glazed Pork Belly Served with Black Pudding Creamed Potatoes, Honey Roast Parsnips & Carrots and a Marsala Cream Jus (GF)
  • Parma Ham Wrapped Chicken Breast Stuffed with Sundried Tomato served with Lyonnaise Potatoes, Garlic Tenderstem Broccoli & Baby Carrots, and a White Wine Cream Sauce (GF)
  • Supreme of Chicken with a Mushroom Duxcelle, Crispy Chicken Crumb and a Chicken Jus served with Boulangère Potato Towers and Buttered Greens (GF)
  • Scottish Salmon Fillet served with a Fennel and Artichoke Gratin, Charred Hispi Cabbage and a Vermouth Cream Sauce (GF)
  • Pan fried Sea Bass with a Crab Cake Risotto and a Champagne and Watercress Sauce
  • Cod Wrapped in Crispy Pancetta, Served with Wilted Garlic Spinach and Chicory, Parmesan Creamed Potatoes, and a Sage Butter Sauce (GF)
  • Roast Fillet of Hickory Smoked Haddock, Served with Fondant Potato & Crushed Peas, Charred Corn & Saffron Chowder, Samphire (GF)
  • Ravioli of Wild Mushroom with a Cream Sauce and Rocket and Parmesan Salad (V)
  • Cauliflower Steak Smoked with a Miso Glaze, served with a Chilli, Ginger and Quinoa Croquette, Mango, Lime and Coriander Salsa, Ponzu Dressing and Crispy Seaweed (VE)
  • Roasted Butternut Squash with Sage Fondant Potato, Asparagus Tips and a Black Olive and Sundried Tomato Tapenade (VE) (GF)
  • Chermoula Spiced Aubergine Served with Jewelled Bulgar Wheat and Coconut & Yoghurt Mint Dressing (VE)
  • Portobello Mushroom with Sweet Potato, Spinach and Pinenut on a bed of Saffron Orzo and Rocket with a Tomato Chilli Sauce (VE)


  • Orange Crème Brulee, infused with Seville orange, topped with crunchy muscovado sugar, and spiced blood orange candied peel, accompanied by a caramelised biscuit.
  • Cinnamon Panna Cotta, Served with Spiced Plum Compote, and a Molasses Cookie
  • Elderflower Panacotta with Pistachio Meringue (GF)
  • Raspberries, Strawberries and Blueberries, Served In-between Layers or Crunchy Meringue and Tangy Fruit Coulis (GF)
  • Caramel Apple Tart with Mini Toffee Apple and Crème Anglaise
  • Salted Caramel Chocolate Brownie with a Macadamia Nut Brittle and a White Chocolate Sauce
  • Sticky Toffee Pudding with Orange and Pistachio, Honeycomb and Toffee Sauce
  • Mini Tiramisu, Mini Raspberry Pavlova and Mini Brownie served on a Slate
  • Vegan Chocolate Orange Brownie, Served with Whipped Vegan Cream, Orange & Ginger Marmalade and Mint (VE)
  • Vegan Dark Chocolate Sponge Topped with Chocolate Ganache and Creamy Espresso Frosting, Served with Hazelnut Brittle (VE)
  • Vegan Cointreau and Dark Chocolate Fudge Pots with Golden Chocolate Shards (VE) (GF)
  • Exotic Fruit Salad (VE) (GF)

Price from £41.35 a head to include the cost of the food and serving staff.
Vegan alternatives available
We can also provide tea, coffee, soft drinks, wines, beers, and prosecco.
Glass, crockery, cutlery, and linen hire available.

All prices are ex VAT (Delivery charge may be applicable)

Whatever your event, Gourmet Foods can cater and suit your exact requirements.

Call 01564 775 268 or email us by filling in the form below.

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