Elegant Three-Course Wedding Celebration

First Course

• Layered leek terrine with artisan sheep's cheese, celeriac and wasabi remoulade, seeded crackers
• Charred baby aubergines topped with labneh, pomegranate jewels, dukkah spice, fresh mint
• Chilled almond and garlic soup featuring honeydew melon and fresh chives
• Spiced halloumi with pickled cucumber, yogurt, and cauliflower tabouleh

Main Course

• Balsamic-glazed beetroot and local feta galette with carrot purée and dressed puy lentils
• Charred aubergine roulade filled with spiced carrot and almond, served with maftoul and saffron yogurt
• Hickory-smoked cauliflower with slow-roasted heritage carrots, whipped tahini, grape molasses, chickpea crumb
• Salt-baked candy and golden beetroot with chicory, pickled carrot, walnut emulsion, rosemary cracker
• Spiced halloumi spring rolls with roasted cauliflower, charred onions, orange dressing

Dessert

• Tangy lemon curd tart with candied lemon, sherbet, Chantilly cream
• Rich dark chocolate torte with hazelnut cream, coffee, hazelnut praline
• Caramelized white chocolate cheesecake with almond brittle, berry compote
• Classic pecan pie with rum caramel, yogurt curd

Shared-Style Wedding Feast

Communal mezze starter, individually plated mains with shared salads

Mezze Sharing Platter

• Jerk-marinated halloumi bites
• Beetroot and butter bean hummus
• Sweet basil and cashew pesto
• Finely sliced fennel marinated in raspberry vinegar
• Roasted cauliflower with sumac and whipped tahini
• Za'atar-spiced flatbreads

Individual Mains

• Roasted pumpkin and local feta galette with carrot purée, dressed puy lentils
• Charred aubergine roulade with spiced carrot and almond, saffron yogurt
• Roasted butternut squash and smoked cheddar strudel with beetroot purée
• Hickory-smoked cauliflower with whipped tahini, grape molasses, chickpea crumb
• Spiced halloumi spring roll with confit chilli, orange dressing
• Slow-braised shallot, sun-dried tomato, and goat's cheese filo pie with mint pesto
• All mains accompanied by herb-roasted new potatoes and three seasonal salads per table

Table Salads

• Local baby leaves with balsamic maple dressing, tamari-roasted seeds
• Balsamic-roasted beetroot with pickled candy beetroot, hazelnuts, dill, tahini dressing
• Spiced carrots with wild rocket, toasted almonds, soft sheep's cheese, orange dressing
• Pearl barley pilaf with pink peppercorn and pomegranate
• Caramelized root vegetable and coriander maftoul
• Mixed beans with mint pesto, fennel seed crispbread
• Toasted sweetcorn and French beans with baby gem lettuce, smoked cashew dressing
• Basmati and wild rice with dressed courgettes, lemon, basil, sun-dried tomato

Sweet Finale

• Lemon curd tart with Chantilly cream and sherbet
• Traditional treacle tart with vanilla custard
• Eton mess - giant meringue with strawberries, Chantilly, honeycomb, berry coulis
• Poached chocolate torte with raspberry compote
• White chocolate cheesecake with chocolate crumb and fresh strawberries
• Peach melba trifle featuring poached peach, schnapps, raspberry jelly, custard, cream

Outdoor Vegan Barbecue Celebration

Three-course plant-based feast with mezze-style starter and dessert

Opening Mezze

• Beetroot and butter bean hummus
• Sweet basil and cashew pesto
• Spiced red lentil and tomato koftas
• Finely marinated fennel with raspberry vinegar
• Crispy cauliflower with sumac and whipped tahini
• Warm za'atar flatbreads

Barbecue Main Course

• Charred vegetable skewers with jerk-spiced tofu
• Spiced red bean and cashew burgers
• Barbecue jackfruit tacos with tomato salsa and habanero sauce
• Peppery baby leaves with tamari-roasted seeds, balsamic maple dressing
• Griddled vegetables with maftoul and mint pesto
• Slow-cooked aubergine imam bayildi
• Fresh sweetcorn relish

Sweet Mezze

• Chocolate, cranberry, and almond brownies
• Pistachio and almond baklava with passion fruit glaze
• Raspberry and vanilla cashew torte
• Passion fruit poached pears

Buffet Lunch

• Char-grilled aubergine roulade with spiced carrot and almond filling
• Caramelized root vegetable, thyme, and aged cheddar tart
• Refried bean and smoky pistachio quesadillas with sweetcorn relish
• Spiced carrot salad with toasted almonds, local soft sheep's cheese, orange dressing
• Pearl barley pilaf with pink peppercorn and pomegranate
• Beetroot and butter bean hummus
• Tomato gazpacho salsa with jalapeño, lime, coriander
• Sun-dried tomato and rosemary focaccia

Reception Canapés

Elegant vegetarian and vegan small bites

• Sun-dried tomato, pistachio, and butter bean pâté with cornichon
• Roasted squash, goat's cheese, and caramelized shallot tartlets
• Local feta cheese with raspberry vinegar dressing and mint
• Spiced cauliflower and stem ginger pakoras
• Charred pepper and black olive tarte fine
• Sweet potato fritters with salsa verde
• Jerk-marinated halloumi with pineapple
• Beetroot and butter bean hummus with pickled carrot
• Caramelized leek and cider rarebit
• Sun-dried tomato and rosemary sausage rolls
• Grilled vegetable croutes with mint pesto
• Smoky red lentil and tomato koftas
• Rosemary shortbread with mature cheddar and apple
• Glazed root vegetable and apricot filo parcels
• Mini cheese scones with red onion jam

Casual Hot Buffet Options

Perfect for lunch or evening gatherings

• Mexican-Inspired: Flour tortillas with spicy black beans, basmati rice, slaw, tomato salsa, jalapeños, smoked cheddar, sour cream
• Mediterranean: Falafels with hummus, pitta bread, couscous salad, slaw, chickpea salad, chilli sauce, tahini dressing
• Moroccan: Root vegetable and butter bean tagine with couscous, pitta bread, hummus, slaw
• Indian-Spiced: Masala-braised chickpeas and cauliflower with basmati rice, pitta bread, cucumber raita
• Middle Eastern: Sun-dried tomato focaccia, beetroot and butter bean hummus, aubergine zaalouk, tabouleh, slaw, smoked cauliflower with whipped tahini and roasted chickpeas