We offer a bespoke wedding experience in the beautiful surroundings of the house and grounds.

 

Whether you’re looking for a glamorous afternoon tea themed gathering, a casual garden style party, or a formality filled celebration, our venue can make your special day just perfect.

We offer a bespoke wedding experience in the beautiful surroundings of the house and grounds.

Whether you’re looking for a glamorous afternoon tea themed gathering, a casual garden style party, or a formality filled celebration, our venue can make your special day just perfect.

 

We don’t believe in fixed packages because every wedding is unique to us. We’ll collaborate with our tallanted chefs to design an unforgettable experience tailored specifically for you.

Embrace the freedom to craft your dream wedding menu reflecting your unique tastes, vision, and any dietary requirements you may have.

Home Cured Trout and Dill Pate Blini

Rare Sirloin Strip Yorkshire, Horseradish Crème Fraîche, Watercress

Crispy King Prawn Coated in Coconut, Cardamon and Cumin with Curried Aioli

Proscuttio Wrapped Asparagus with a Soft Quails Egg and Truffled Hollandaise

Korean Fried Chicken Skewer with a Gochujang and Sesame Seed Glaze

Sticky Fig, Caramalised Shallot and Almond Filo Parcel

Kirsch Cherry & Goats’ Cheese Crostini

Starters

Home Cured Chalk Stream Trout with fresh Caviar, Avocado Emulsion and Crispy Sea Blades

Golden Beetroot and Goats Cheese Tartlet with Honey Roasted Pecans, Orange and Maple Dressed Micro Leaf Salad

Orchard Hay Smoked Duck Breast with a Pomegranate seed and Compressed Watermelon Salad

Smoked Haddock and Dill Pate with Confit Egg Yolk, Nasturtium Flowers and Leaf Oil

Wild Boar Terrine with Homemade Piccalilli and Thyme and Black Pepper Crackers

Main Course

Short Rib of Somerset Beef Braised in Stout and Black Treacle, Truffled Creamed Potatos, Braised Heirloom Carrots, Charred Tenderstem and Sautéed Garden Chard

Pistachio and Rosemary Crusted Rack of Lamb with a Homemade lamb Faggot and Rich Bone Reduction, Blanched Baby Leeks, Confit Garlic, Streaky Bacon Fondant Potato

Thai Spiced Roasted Monkfsh, Coconut and Lime Lentils, Sautéed Pak Choi, Fresh Mango, Tempura King Prawn and Mango Puree

Pan Seared Supreme of Corn Fed Chicken in a Champagne and Porcini Mushroom Sauce, Pommes Anna Potatoes, Sautéed Wild Garlic and Roasted Shallots

Pan Seared Fillets of Wild Line Caught Sea Bass, Crab Tortellini with Homemade Spinach Pasta, Lemon and Coriander vinaigrette, Roasted Vine Tomatoes and Samphire

Fillet of Beef Wellington, Wrapped in Flaky Puff Pastry with a Wild Mushroom Duxcell and Duck Liver Pate, Dauphinoise Potatoes, Buttered Green Beans, Rich Red Wine Jus

Dessert

Dark Chocolate Soufflé with a White Chocolate and Whisky Cream

Raspberry Infused Meringue Nests with Fresh Raspberries, Rose Petal and Mint Syrup, Homemade Raspberry Ice cream

Salted Caramel Bavarois with a Milk Chocolate Mousse and Toffee Shard

Home Cured Trout and Dill Pate Blini

Rare Sirloin Strip Yorkshire, Horseradish Crème Fraîche, Watercress

Crispy King Prawn Coated in Coconut, Cardamon and Cumin with Curried Aioli

Proscuttio Wrapped Asparagus with a Soft Quails Egg and Truffled Hollandaise

Korean Fried Chicken Skewer with a Gochujang and Sesame Seed Glaze

Sticky Fig, Caramalised Shallot and Almond Filo Parcel

Kirsch Cherry & Goats’ Cheese Crostini

Starters

Home Cured Chalk Stream Trout with Caviar, Avocado Emulsion, Crispy Sea Blades
 
Orchard Hay Smoked Duck Breast with a Pomegranate seed and Compressed Watermelon Salad
 
Smoked Haddock and Dill Pate with Confit Egg Yolk and Sautéed King Prawns Nasturtium Flowers and Leaf Oil
 
Wild Boar Terrine with Homemade Piccalilli and Beetroot Crackers
 
Golden Beetroot and Goats Cheese Filo Tartlet with Honey Roasted Pecans Orange and Maple Dressed Micro Leaf Salad

Main Course

Braised Short Rib of Beef cooked in Guinness and Black Treacle, Truffled Creamed Potatos, Braised Heirloom Carrots, Charred Tenderstem and Sautéed Chard

Pistachio and Rosemary Crusted Rack of Lamb with a Homemade lamb Faggot and Bone Reduction Blanched Baby Leeks, Confit Garlic, Mini Fondant Potato Wrapped in Bacon

Thai Spiced Roasted Monkfsh, Coconut and Lime Lentils, Sautéed Pak Choi, Fresh Mango, Tempura King Prawn and Mango Puree

Pan Seared Supreme of Corn Fed Chicken in a Champagne and Porcini Mushroom Sauce, Pommes Anna Potatoes, Sautéed Wild Garlic and Roasted Shallots
 
Pan Seared Fillets of Wild Line Caught Sea Bass with Homemade Crab Tortellini with Green Pasta, Lemon and Coriander vinaigrette, Roasted Vine Cherry Tomatoes and Samphire
 
Fillet of Beef Wellington, Wrapped in Flaky Puff Pastry with a Wild Mushroom Duxcell and Duck Liver Pate, Dauphinoise Potatoes, Buttered Green Beans, Rich Red Wine Jus

Dessert

Dark Chocolate Soufflé with a White Chocolate and Whisky Cream
 
Raspberry Infused Meringue Nests with Fresh Raspberries, Rose Petal and Mint Syrup, Homemade Raspberry Ice cream
 
Salted Caramel Bavarois with a Milk Chocolate Mousse and Toffee Shard

Bridal Suite

Your bridal suite, one of our master bed-rooms called Bay, is the perfect way to finish any day. With a spiral staircase that leads to your en-suite, beautiful views of our walled front garden and a spectacular sunrise over your room in the morning.

Book Online

Please telephone to arrange a visit to the hotel to view our facilities and to discuss your specific requirements. Your wedding is a very special day and we shall ensure that it is an enjoyable and memorable one. We would be happy to entertain you in our dining room to sample the menu and to taste our wines with our compliments.