To create the perfect menu for your special day, please select:



(plus one vegetarian, if required)






All main courses are served with fresh vegetables.

Roast Topside of Beef

Haddon Longhorn beef, served with Yorkshire pudding, roast potatoes and rich gravy

Honey Glazed Belly Pork

Slow roasted belly pork served on Dauphinoise potatoes with braised red cabbage and red wine jus

Oven Baked Chicken Breast

Filled with spinach and Stilton, served with saute potatoes and thyme sauce

Pork Fillet

Served on a parsnip and swede mash with a cider and mushroom sauce

Salmon en Croute

Salmon steak wrapped in filo pastry served with herb butter and tomato and chilli chutney

Cod Loin

Wrapped in Parma ham, served on a fennel and potato rosti and a watercress sauce

Beef Bourguignon Suet Pudding

Haddon Longhorn Beef Bourguignon in suet pastry served with creamy mash potato

Ratatouille Tart (V)

Light puff pastry tart with roasted Mediterranean vegetables and topped with feta cheese

Sweet Potato, Red Onion and Chick Pea Tagine (V)

Lightly spiced tagine served with herb couscous and mint yoghurt

Cajun Cottage Pie (V)

Onions, Peppers, Courgettes, Aubergine bound in a Cajun tomato sauce topped with cheddar mash


Baked Vanilla Cheesecake

With fresh strawberries and butterscotch sauce

Sticky Toffee Pudding

With a butterscotch sauce & clotted cream

Roasted Hazelnut and White Chocolate Cheesecake

Served with a Baileys sauce

Warm Bakewell Tart

With clotted cream and a strawberry compote

Jam Roly Poly

Served with vanilla custard

Salted Caramel Profiteroles

Filled with vanilla cream and served with dark chocolate sauce

Treacle and Ginger Sponge

Served with lemon custard

Chocolate Rum & Raisin Torte

Served with vanilla ice cream and

chocolate sauce

Glazed Lemon Tart

Served with lime Anglaise


Freshly Brewed Coffee - £2.95

- and Mint - £3.25

- and Petit Fours - £4.50

- and Liqueurs - £5.95 


Our soups are freshly made using fresh ingredients and are served with a roll and butter

Tomato and Roasted Red Pepper (V)

Sweet Potato, Carrot and Ginger (V)

Mushroom, Potato and Watercress (V)

Warm Goat's Cheese (V)

Served on a toasted crouton, with dressed mixed leaves and red onion chutney

King Prawn and Chorizo Salad

Served on chicory leaf and topped with Marie Rose dressing

Ham Hock and Parsley Terrine

Served on fresh watercress with piccalilli and fresh soda bread

Salmon Fishcake

Served with mixed leaves, salsa verdi and tomato dressing

Feta, Tomato and Basil Tart (V)

Served with mixed leaves and balsamic dressing

Chicken and Bacon Roulade

Served with a salad of beetroot, herbs and red onion, in a light dressing