MAINS · FEASTS · DEVON
Wedding Mains & Sharing Feasts
Generous, locally-sourced main courses, from fish and slow-cooked meat to dedicated vegetarian dishes.
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Mains
How it works
- All dishes include potatoes and vegetables, served separately unless stated in the dish description
-
Pan roasted Dover sole with black kale, roasted fennel & sauce choron -
Sea bass with cauliflower & mustard garlic purée, Swiss chard -
Confit of locally shot duck with wilted chard, puy lentils, membrillo -
Organic Beechwood Farm chicken with spelt risotto & seasonal greens -
Burrow Farm ruby red beef cheek braised in Otter Vale ale with smoked bacon, red cabbage & peppered pears -
Fillet of beef with wet truffle polenta, asparagus spears, raisin & caper berry jus -
Rack of lamb with braised shoulder of lamb fritters, roasted squash & spiced green olive & onion sauce -
Wild mushroom Wellington with a tamari & green tea sauce
Fruits of the sea
- Braised ling with pancetta, peas, lettuce & crème fraîche
- Hake with Basque-style seafood stew (calamari, mussels, shrimps, chorizo, peppers, tomatoes)
- Pan roasted Dover sole with black kale, roasted fennel & sauce choron
- Sea bass with tat soi, spring onions, Asian spaghetti & coconut broth
- Poached halibut with seasonal vegetables, Jersey Royals & pink grapefruit & caper berry hollandaise
- Red mullet bouillabaisse (French orange & saffron seafood stew)
- Seared salmon wrapped in Parma ham with wilted chard & seafood sauce
- Pan fried red mullet with seafood bisque & samphire
- Seared brill with creamed potato, pea broth & caper berry cream
- Flame grilled mackerel with shiso sprouts, crayfish tails & truffle celeriac
- Poached halibut with brown shrimp & mint risotto
- Crumble crust fish pie (sustainably caught fish, brown shrimps, quails' eggs)
- Sea bass with cauliflower & mustard garlic purée, Swiss chard
- Smoked haddock bubble & squeak with parsley & caper berry sauce
- Brill with turnip & truffle purée, wilted garden greens
- Charred mackerel stuffed with sea vegetables & white bean cassoulet
- Lemon sole with caper berry grapefruit butter & parsley dressing
- Spiced coconut oven-baked cod loin with green lentil masala
- Smoked eel with brown shrimp butter, creamed celeriac & black kale
- Butter roasted cod with creamed potato, puy lentils & local chorizo sausage
- Haddock with salt & pepper squid, ginger & miso dressing
- Smoked haddock risotto (with Jerusalem artichokes, cep & brown shrimp butter)
It's all about the meat
- Confit of locally shot duck with wilted chard, puy lentils, membrillo
- Organic Beechwood Farm chicken with spelt risotto & seasonal greens
- Burrow Farm ruby red beef cheek braised in Otter Vale ale with smoked bacon, red cabbage & peppered pears
- Lamb cutlets rubbed in Indian spices with spinach dahl
- Slow cooked pheasant breast with autumn vegetables & pickled wood mushrooms
- Chicken forester (maize-fed chicken with truffle mousse, banana shallots, pancetta & watercress cream)
- French classic cassoulet (spicy sausages, red wine lentils, pork rashers, duck)
- Trio of sausages (sun-dried tomato, Garlandhayes venison, pork & cider) with creamed potato & port jus
- Burrow Farm ruby red beef pie with winter vegetables, pickled walnuts & crumbled Stilton
- Exmoor venison pie with blackcurrant, basil, port & creamed vegetables
- Beechwood chicken chorizo sausage pie with black olives, summer vegetables & potatoes cooked in smoked sea salt
- Poltimore pork & cider pie with Applewoods cheese, bramley apples, leeks & creamed vegetables
- Exmoor tenderloin of venison with wild chanterelle mushrooms, Jerusalem artichokes, port & redcurrant sauce
- Tea-smoked Szechuan peppercorn duck with wilted baby gem, saffron fondants & black cherry jus
- Poltimore braised belly pork & hand-dived scallops with pink peppercorn & apple beurre blanc
- Roulade of chicken with wild garlic cream, pea shoots & deep-fried courgette flowers
- Charred lamb chump with Moroccan-style stew (butternut squash, saffron, apricots, tomatoes & preserved lemons)
- Rump steak of beef with all the trimmings, served with a béarnaise sauce
- Fillet of beef with wet truffle polenta, asparagus spears, raisin & caper berry jus
- Pork belly with braised fennel & apple compote, cider sauce
- Roast loin of pork with chorizo sausage & shoulder of pork hash
- Chicken chasseur (Beechwood chicken supreme with red wine mushrooms)
- Chicken escalope with new season English asparagus salad, Parmesan & sage dressing
- Roasted wood pigeon breast with spelt salad, baby beets & watercress emulsion
- Pork tenderloin with pancetta, summer vegetables, black olives & smoked tomato fondue
- Slow cooked chicken with smoked mussels & brown bread sauce
- Lemon & garlic roasted chicken with Moroccan spiced warm couscous pearls
- Braised shin of beef with summer pea risotto
- Rack of lamb with braised shoulder of lamb fritters, roasted squash & spiced green olive & onion sauce
- Smoked belly of pork with brambles, roasted quince & chicory salad
- Fried pheasant with wood mushrooms, chestnut pearl barley risotto & roasted beets
- Confit of rabbit with butter-roasted barley flakes & leeks
- Roast partridge with red cabbage, celeriac & pickled grapes
- Shoulder of pork with braised white beans & garlic mustard
- Roast Westcountry quail with borlotti beans, chard & salmoriglio
Vegetarian
- Pearled spelt with oyster mushrooms & wilted greens
- Aubergine charlotte with smoked tomatoes, split sauce
- Butternut squash risotto with charred artichokes, saffron potatoes, Parmesan & chive cream
- Herb gnocchi with wilted chard, asparagus, pea & mint emulsion
- Summer squash dumplings, vegetable mélange, smoked tomatoes, black olives & shaved fennel
- Spring vegetable risotto with micro sprout salad
- New season asparagus, quails' egg, samphire, vegetable pavé with sauce ceviche
- Confit of wood mushroom tart with pea & mint pesto
- Fennel & spinach tagine, crispy ginger halloumi, butternut & mint couscous
- Pearl salad with torn pistachio flatbread
- Wild mushroom Wellington with a tamari & green tea sauce
- Lentil dumplings with cumin yoghurt & nutty, honeyed pilaf puff flatbread
- Sweet & spicy cheese with mung dhal rice
- Tomato & tamarind potato with green coriander rice
- Saffron tortellini with asparagus, pine nuts & puy lentils, artichoke pesto & wilted pasta
- Whipped goat's cheese, blackberry leather, deep-fried courgette flowers, truffle honey, saffron dauphinoise stack
- Porcini mushroom steamed pudding, seared broccoli & hazelnut tamari dressing
- Summer vegetable ragout with shiitake mushroom dumpling & orange ginger dressing
Vegetables & potatoes
Some vegetables will be on the main course plate as an accompaniment to the dish.
How it works
- A choice of one vegetable and one potato is included per person, depending on seasonal availability
- They are served on the table for your guests to help themselves
Vegetables
- Tray roasted vegetables with chermoula dressing
- Mélange of vegetables
- Roasted root vegetables with herbs and honey
- Wilted greens with peas, spring onions, lemongrass, braised in coconut
- Summer vegetables with olives, herbs & Parmesan
- Wilted chard and local beets
- Roasted Jerusalem artichokes, wild mushrooms (supplement)
- Asparagus wrapped in locally cured ham with hollandaise (supplement)
- Braised fennel with mint & goats cheese
- Mixed beans with saffron & tomato sauce
- Creamed leeks with smoked cheese
- Creamed roots with smoked butter & fresh herbs
- Fragrant puréed peas
- Creamed celeriac with truffle oil
- Spiced celeriac with lemon
- Orange braised carrots with beets & toasted pumpkin seeds
Potatoes
- Dauphinoise, sliced potatoes slowly cooked in cream
- Saffron fondants, potatoes cooked in stock and saffron
- Diced chunky oven roasted in sea salt and rosemary
- New potatoes with garden pesto
- Boulangère, sliced potatoes cooked in stock
- Oven roasted potatoes
- Tartiflette: diced potatoes with smoked bacon & reblochon
- Creamed potatoes with lots of herbs
- Crushed potatoes with summer vegetables & Greek olives
- Diced potatoes cooked in sea salt & rosemary
PLEASE NOTE
We typically take bookings from 30 guests upwards. Every menu is fully customisable to suit your specific tastes and dietary requirements.
READY WHEN YOU ARE
Tell us about your day. We'll build the menu around it.
We cook this menu at wedding venues across the South West, including wedding catering in Exeter, Cornwall and Somerset, with 95% locally sourced, sustainable produce.