We know that vegetarian options for a wedding are often second-best & we don't understand why! We promise you no stuffed peppers, no nut roasts, & not a quorn sausage in sight. Instead we offer you exciting dishes inspired by one of our Veggie heroes, the divine Ottolenghi, with our dishes drawn from the very best of Middle Eastern, Mediterranean & Asian cookery, think Meze, think, Antipasti, think Greek taverna , Spanish beach cafe or Keralan house boat!
Vegetarian Starters and Mains
Broad Bean bruschetta
Baby broad bean, mint and lemon on garlic bruschetta.
Chilled gazpacho (with very ripe tomatoes) and fresh basil croutons.
Fresh, lightly-steamed English asparagus with Karen’s home-made hollandaise sauce.
(A very seasonal option if you have a wedding planned for Spring).
Four Cheese Terrine
Four cheese terrine with melba toast.
Goat's Cheese and Onion Tartlets
Caramelised onion, goat’s cheese & thyme tartlets.
Griddled halloumi with lime & coriander vinaigrette and toasted pitta bread.
Halloumi and Red Peppers
Grilled halloumi and roasted sweet red peppers with herb dressing.
Leek & Potato Frittata
Leek & sweet potato frittatas.
Spiced Parsnip Soup
Spiced parsnip soup with cumin.
Spring Vegetable Soup
Home-made spring vegetable minestrone with a blob of pesto & chunk of great bread.
Welsh Rarebit Tart
Onion and Welsh rarebit tart on dressed leaves.
Wild Mushroom Tart
Wild mushroom and tarragon tart on dressed leaves.
Winter Lead Salad
Winter leaf and English apple salad with a melted cheese dressing.