Winter and Autumn Wedding Menus

Examples of Weddings and Parties in Devon, Dorset and Somerset

 

Please note that this is a selection of menus to inspire and to give a starting point for our conversation with you. No two menus are ever the same. We work with you, and with the seasons, to create a menu that is truly special and genuinely unique.

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An October Wedding

For an autumn wedding in a marquee, we welcomed guests with sloe gin and Castlewood Kir before a wedding breakfast featuring local wild venison.

 

Canapés:
Mussel and lovage croquettes
Scallop ceviche, crab apple and smoked chilli
Wild mushroom parfait, pickled girolles, barley cracker

Sharing boards:
A selection of Bottle Farm charcuterie, including Devon prosciutto, smoked salami and duck rillettes, Trill Farm Garden pickles and ferments

Starter:
Hot smoked trout, wild garlic capers, autumn shoots, leaves and nasturtium creme fraiche

Main course:
Roast venison of Fallow deer rolled in rosemary and thyme with celeriac purée, wild
mushrooms and toasted hazelnuts
Trill Farm Garden salad, toasted corn and tarragon cream dressing
Salt baked baby beetroots with crispy kale and blackcurrant vinegar

Cheese:
Bath blue and Baron Bigod with spelt and walnut biscuits, rye crackers and damson relish

Pudding:
Bitter chocolate and almond torte, slow roast vanilla plums and whipped sour cream

A Relaxed November Wedding

In a Somerset barn we served sharing boards as starters, laying them down long trestle tables among high vases of cosmos and delphiniums. Outside we set up our fire table and grilled our Trill lamb for the main course, before serving towering pavlovas and jugs of toffee sauce for guests to help themselves.

 

Sharing starter ‘A Taste of our Farms and the Jurassic Coast’:

Bottle Farm charcuterie including Devon prosciutto, coppa, fennel salami and game terrine with pickled radishes and damson chutney
Sloe gin-cured pollock, smoked trout mousse and cider pickled mussels
Raw and preserved vegetables with whipped feta and beetroot borani
Kit and Kee sourdough, cultured butter

Main course:
Trill farm lamb two ways: slow cooked Merguez-spiced shoulder; loin and rumps cooked over the coals with salsa verde
Grilled purple sprouting broccoli, chicory and anchovy dressing
Crown prince squash with roast garlic, red onions and chickpeas
Trill Farm Garden Winter salad, sprouted seeds and elderflower vinaigrette

Pudding:
Sharing pavlova: brown sugar meringue with whipped sour cream, caramelised apples and salted almonds
Jugs of cider brandy toffee sauce

Evening:
Cake of cheese – Westcombe cheddar, Bath blue and Ticklemore
Sourdough crackers, spelt and walnut biscuits, quince cheese, tomato chutney

Sriracha spiced Haye Farm hogs pudding with milk buns and kimchi mayo

A Christmas Wedding

In mid-December we welcomed guests back from church with a cauldron of mulled cider and trays of Champagne before serving a refined winter banquet of Lyme Bay crab and Trill farm beef, with a medlar sorbet to cleanse the palates.

 

Canapés:
Crispy kale sprouts with burnt leek mayo
Parmesan sablés, pickled mushrooms and labneh
Game rillettes and pickles on toasted rye
Cold smoked trout, horseradish sour cream, chervil and buckwheat

Starter:
Lyme Bay crab, leek terrine, celeriac, winter herbs and leaves

Main course:
Trill farm 6 week-aged Devon ruby red beef: rare roasted rib on the bone, salt beef
croquette, braised shin and oxtail sauce
Root vegetable gratin
King cabbage, grilled with preserved orange, black garlic and whey
Trill Farm Garden winter salad, sprouted seeds and blackcurrant vinaigrette

Sorbet:
Medlar and crab apple verjus

Pudding:
Caramelised pear, spiced ginger cake, hazelnuts, salted caramel sauce and whipped
creme fraiche

Evening:
Marshmallows toasting on an open fire
Gilt and Flint ale and vintage Westcombe cheddar rarebit
Glazed little Bottle Farm sausages with rhubarb ketchup

A Valentine’s Day Wedding

It had to be oysters for a wedding on Valentine’s Day – at their very best in February. We set up our bar with piles of oysters on seaweed and crushed ice, opening them in front of guests to add a little theatre to proceedings and serving Black Velvet (Guinness and Champagne) for extra decadence.

 

Oyster bar:
Portland oysters, shucked to order at the oyster bar and served with shallot vinegar or lemon juice

Canapés:
Baked stuffed mussels with green herb butter
Lyme Bay crab tortilla, lovage mayonnaise
Smoked cod brandade, sourdough toast, green olives and parsley

Starter:
Bottle Farm Devon ruby red beef bresaola, blood orange, pickled beetroot, walnuts
and winter salad leaves

Main course:
Herb-stuffed Bulstone Springs organic chicken and crispy bacon, roasting juices
Confit garlic dauphinoise potatoes
Grilled purple sprouting broccoli, preserved lemon dressing and sesame seeds
Trill Farm Garden salad, sprouting seeds and crab apple vinaigrette

Pudding:
Buttermilk pudding, raw rhubarb salad, ginger beer sorbet and sable Breton

Chocolates:
Somerset cider brandy-infused chocolate truffles

Evening food:
Char-grilled mackerel fillets with green mojo sauce and Trill slaw in sourdough rolls