Every bride is individual and every wedding is different. We can offer you the unique opportunity to create your own menu and a day that you will remember forever. Below are some Wedding Breakfast Menu ideas.

Choice of breads

Meat starters

  • Confit duck, Flageolet ragout, salsa verdi.
  • Terrine de campagne, cornichion, radish.
  • Chicken liver parfait with Rhubarb and Ginger chutney.
  • Parma ham and chicory, sun blushed tomatoes, artichokes, pesto.
  • Smoked duck, black fig and orange salad with walnut dressing.
  • Charcuterie sharing board (cured meats, pickles, bocconcini mozzarella).
  • Ham hock terrine, piccalilli, parmesan shortbread.
  • Pressed chicken Caesar salad with quails egg, Pancetta crisp.

Fish starters

  • Smoked salmon, potato pancake, Caper berries, horseradish.
  • Prawn and crayfish cocktail.
  • Smoked mackerel pate, beetroot and lemon ketchup.
  • Sesame seared tuna loin, Asian glass noodle salad.
  • Ceviche of queen scallops with an avocado, lime and chilli salsa.
  • Octopus Carpaccio, olive oil, lemon thyme, rocket.
  • House cured salmon with gin, juniper, grapefruit.
  • Potted shrimps and melba toast.
  • Hot and sour Thai salad, crab, cashew nuts, mango.

Vegetarian starters

  • Mezze (selection) plate, Imam bayildi (spiced aubergine), Hummus, Tabouli, Tzatziki.
  • Sauté forest mushrooms, toast, crème fraîche, tarragon.
  • 3 bruschetta – Heritage tomato, Caponata, Tapenade with artichoke.
  • Twice baked cheese Comté soufflé with chive cream.
  • Asparagus with Hollandaise
  • Panzanella, tomato, pine nut, rocket, ciabatta, basil salad.
  • Roasted beets, goats curd, leaves, walnut sherry dressing.


  • Sweet potato, leek, ginger, coconut.
  • Roasted tomato and chilli with pesto.
  • French onion with Gruyére crouton.
  • Celeriac, apple with hazelnut oil.
  • Goulash and sour cream.
  • Roasted parsnip, honey and parmesan.
  • Chilled Gazpacho.
  • Cream of mushroom and chervil.
  • Broccoli and Oxford blue.


  • Roast rib or sirloin of beef, fresh horseradish.
  • Slow roast rolled belly pork, apple sauce.
  • Shoulder of lamb, onion sauce.

All served with….

Yorkshire pudding, roasted roots, potatoes, seasonal greens and gravy.


  • Roast rib or sirloin of beef, roasted new potatoes, vine tomatoes, mushrooms, shallots and Béarnaise sauce.
  • Steak and kidney pudding, mashed potatoes, buttered cabbage.
  • Beef cheek bourginion, Dauphinoise potatoes, greens.
  • Beef Wellington, Parmentier potatoes, seasonal vegetables, Madera Jus.
  • Daube of beef – (braised feather blade steak), Fondant potato, green beans.


  • Rump of Lamb, Jersey Royals, buttered baby vegetables, mint Hollandaise.
  • Slow cooked pressed shoulder of lamb, champ, Chantenay carrots, shallot puree, Jus.
  • Tagine of lamb shank with saffron, lemon and olive couscous, roasted courgette, green pepper and almond salad.
  • Rump of lamb, smashed chilli sweet potato, char- grilled vegetables, mint and tomato salsa.


  • Cote de pork, Lyonnaise potatoes, creamed leeks, crispy sage, pork Jus.
  • Braised pork belly in Vietnamese stock, sticky rice, Asian leaves.
  • 3 Homemade sausages, – Rhubarb and Ginger, honey and Pancetta, devilled pork, served with creamed mash, savoy cabbage and leeks, shallot gravy.


  • Pan roasted chicken supreme, homemade herb Gnocchi, sun blushed tomatoes, red onion, pesto.
  • Roast chicken, bacon and forest mushroom puff pie, bowl of new potatoes, seasonal vegetables.
  • Pan roasted chicken supreme, chorizo and butter bean stew with garlic and thyme, Gremolata.
  • Half a slow roast duck, parsnip puree, purple sprouting, parsnip crisps, gooseberry Jus.
  • Braised duck legs in orange and ginger, jasmine rice, pak choi, pickled ginger, toasted sesame seeds.


  • Salmon and spinach en croute, Fir potatoes, Samphire and fine beans, Sorrel cream.
  • Fillet of sea bass, warm potato, fennel and watercress salad, salsa verde.
  • Cod topped with Welsh rarebit, potato, Heritage tomato and red onion salad, crispy leeks.
  • Seared tuna niçoise salad, soft boiled egg, almond aioli.


  • Pithivier of spinach, toasted pine nuts and feta, tomato sauce, rocket.
  • Wild mushroom and asparagus risotto, parmesan Tuile
  • Butternut squash and ricotta ravioli, sage butter
  • Crostata of slow roasted tomato, red onion jam, roasted red pepper
  • Panna cotta, roasted rhubarb, ginger cake and rhubarb Tuile.
  • Fig and honey cheesecake, rose water cream, petals.
  • Tiramisu with chocolate shavings.
  • Tarte Tatin with a crème anglaise.
  • Summer raspberry and strawberry sherry trifle.
  • Chocolate nemesis, clotted cream, raspberries.
  • Lemon posset, passion fruit couli, honeycomb.
  • Profiteroles with white and dark chocolate sauce.
  • Vanilla crème brûlèe, shortbread.
  • Lemon tart, crème fraîche, berry compote.
  • Strawberry, elderflower and champagne jelly.
  • Apple and blackberry crumble and custard.
  • Pavlova.
  • Sticky toffee pudding with salted caramel sauce and clotted cream.
  • Pear and almond tart, apple puree, cream.