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Sample Wedding Menus

See Below for a selection of our canapes that we can offer, a sample menu and a selection of dishes that you can use to create the perfect menu for your special day.


Bespoke Canape Selection from £1 per choice per guest

Parma Ham with Celeriac Remoulade with Sweetcorn Sorbet.

Cucumber and Wasabi ‘Lemonade’

Pork ‘Quaver’ - Honey Mustard Purée 

Smoked Salmon Soup 'Shot'.

Shallot Bhaji.

'Bang Bang' Chicken with Spicy Peanut Sauce.

Mushroom Biscuits.

Scallop Tartare with White Chocolate Arrancini, Lemon Curd, Parmesan and Caviar.

Crispy Prawn Legs.

Chicken Satay Skewers.

Apple & Black Pud Tart, Beetroot Syrup.

Crispy Potato & Quail Egg.

Sticky Glazed Pork Belly Skewers.

Ox Cheek Threads, Crisp Chicken Skin, Piquant Mayonnaise.

Pork Belly Wontons.

Black Pudding Scotch Quail Egg with Red Pepper Ketchup.

Scallop Tartare with Caviar, Beetroot & Apple.

Golden Puffed Wild Rice.

Tomato, Watermelon & Basil Skewer.

Steamed Bun Filled with Sticky Glazed Pork and Asian Pickles (or Spicy Cauliflower).

KFC Caulifower with Sriracha Mayonnaise. 

Langoustine & Pig's Trotter 'Dim Sum'.


Sample Wedding Menu 

Warm Glazed Ham Hock and Peas with Mustard Purée - Cauliflower Cheese Croquettes
Veloute of Butternut Squash with Creme Fraiche & Wild Mushrooms
Salad of Olive Oil Poached Organic Salmon with Fennel Coleslaw - Dill Pickle Popcorn - Roasted Lemon Purée - Salmon 'Granola'
Red Wine Braised Beef Cheek with Onion & Thyme Potato Purée - Glazed Shallots - Pancetta - Roasted King Oyster Mushroom
Vanilla Pannacotta with Tarte Tatin Purée - Apple Salad - Deep Fried Rice Pudding - Mascarpone Beignets
Lemon Thyme Shortbread and White Chocolate & Raspberry Fudge


Wedding Selector Starters

Pan fried Terrine of Duck Confit, Potato and Foie Gras - Apricot Chutney - Toasted Brioche.

Roasted Scallops with White Chocolate Risotto - Lemon Curd - Parmesan and Caviar.

Cannelloni of North Sea Crab and Cucumber - Soy Marshmallows - Chilled Cucumber Sauce.

Warm Glazed Ham Hock with Mustard Gel - Cauliflower Cheese Croquettes.

Gravadlax Brined Salmon with Mustard Gel - Spicy Dill Popcorn - Salmon 'Granola'.

Scottish Asparagus with Hollandaise ‘Bonbons’ (v).

Variations of Carrot and Fennel (v).

Creamy Squid ‘Risotto’ with Ink Disc and Puffed Rice.

Gravadlax Brined Salmon with Mustard Gel - Spicy Dill Popcorn - Salmon 'Granola'.

Risotto of Parmesan with Coffee - Butternut Squash - Caramelised Hazelnuts - Savoury Lemon Curd (v).

Bread Fried Asparagus with Sauce Mousseline (v).

Cock-a-Leekie Terrine with Prune Purée and Toasted Brioche.

Grilled Monkfish Cheek with Five Peppercorn Crust - Cauliflower Purée- Almond Croquettes- Red Wine Sauce.

Olive Oil Poached Organic Salmon Salad with Fennel Coleslaw - Lemon Balm Salad - Roasted Lemon Purée.

‘Pizza’ of Mushroom, Shallot and Truffle -Roasted King Oyster Mushroom


Wedding Selector Mains

Breast of Duck Wrapped in Bacon Rosti with Buttered Lentils - Balsamic Glazed Leg - Duck Crackling - Duck Jus.

Roasted Corn Fed Chicken with Potato & Black Pudding Terrine - Creamed Spinach - Thyme Gravy.

Red Wine Braised Beef Cheeks with Potato Purée - Glazed Shallots - Pancetta - Roasted King Oyster Mushroom.

Wild Seabass with Potato Scales - Creamed Spinach - Roasted Langoustines & Vine Tomatoes - Pancetta - Shellfish Sauce.

Fillet of Cod Steamed with Courgettes - Saffron Sauce - Red Pepper Syrup - Buttered Potatoes with Herbs.

Roasted Loin of Highland Venison with Creamy Pearl Barley - Beetroot and Balsamic - Peanut Butter Sauce.

Roasted Guinea Fowl with Cep Gnocchi - Confit Leg Ballotine - Creamed Leeks and ‘Cannelloni’ - Sweetcorn Purée- Cep Gravy.

Slow Cooked Shoulder of Highland Lamb with Dauphinoise Potatoes - Buttered Spinach - Black Garlic Purée- Courgette & Tomato Salad - Jus Roti.

Spiced Fried Cauliflower with ‘Kimchi’ Stalk - Confit Golden Raisins - Couscous Salad - Curry Veloute (v).

Braised Highland Venison with Onion & Thyme Polenta - Roasted Carrot with a Crust of Nuts and Seeds.

Sous Vide Highland Beef Fillet with a Fricasse of Wild Mushrooms - Roasted Celeriac and Purée  - Potato Bouquets.

Poached Corn Fed Chicken with Crispy Skin & Bacon ‘Granola’ - Creamed Spinach - Black Pudding Bonbon - Sweetcorn Purée - Shiitake Popcorn - Chicken Jus with Herbs.

Chestnut Spaetzle with Roasted Beetroots - Confit Lemon (v).


Wedding Selector Desserts

Vanilla Pannacotta - Tarte Tatin Purée  - Apple Salad  - Deep Fried Rice Pudding - Mascarpone Biegnets - Wood Sorrel.

Apple Soufflé with Apple Sorbet ‘Crumble’ and Calvados Custard.

Warm Wild Strawberry Madeleine with White Chocolate & Fennel - Lemon Balm Ice Cream.

Sticky Toffee Pudding with Butterscotch Sauce and Iced Double Cream.

Textures of Yorkshire Rhubarb with Whipped Gingerbread Pannacotta.

Apple Cloud with Iced Double Cream - Apple Salad - Apple Crumble ‘Sorbet’ - Hazelnut Foam - Caramelised Hazelnuts.

A Tasting of Tropical Flavours.

Chilled Mango Rice Pudding with Lime Cloud and Passion Fruit Sorbet.

Coffee and Chocolate Parfait ‘in a glass’ - Hot Chocolate Sauce - Toasted Brioche.

Textures of Banana, Caramel and Vanilla.

Scottish Strawberries with Milk Foam - Balsamic Syrup - Strawberry Sorbet.

Carrot, Yoghurt, Fennel Pollen.

Lemon Thyme Posset - Sable Biscuit - Raspberry Sorbet.

Warm Hazelnut Cake - Textures of Pear and Hazelnuts - Lemon Balm Ice Cream.

A Celebration of Scottish Berries.

Roasted Mango Crumble with Tropical Fruit Sorbet.

Chocolate Fondant with Iced Double Cream and Pistachio 'Mayonnaise'.

'DIY' Molten Chocolate with Roasted Coffee Ice Cream.

Caramelised Apple ‘Tarte Fine’ - Warm Cider Butter Sauce - Vanilla Ice Cream.

‘Lasagne’ of Local Raspberries and Pistachio- White Chocolate Cremeaux - Raspberry Sorbet - Lemon Thyme Foam.

Wedding Menus: FAQs
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