Typical wedding menus at Mellerstain
Below are some sample menus to give you a sense of the standard and styles of food our caterers can produce. Naturally, they are more than happy to discuss your own preferences and requirements. Our wedding planner Lindsey Hunter can provide you with a printed version showing a much more extensive range on request.
In addition to providing food in whatever format you require, all catered events at Mellerstain can come complete with a fully staffed and stocked bar.
Chefs who cook for us here include:
- Glen Watson
- Glen has held executive chef positions at the Savoy Hotel on the Strand in London and has been employed by Albert Roux as executive head chef for one of his franchises in Piccadilly.
- Gary Fisher
- Gary has worked under Raymond Blanc at Le Manoir aux Quat’ Saisons.
Suggested wedding menus
- Wedding Menu A
- Warm Haddock and Salmon Fishcake with Tartare Sauce and Sweet Chilli Dressing
- Breast of Chicken Stuffed with Sun Dried Tomato Mousse, Oven Roasted Mediterranean Style Vegetables and Rosti Potato
- Local Summer Berries Pudding with Sweet Cream and Fruit Coulis
- Coffee with Homemade Fudge
- Wedding Menu B
- Parcel of Oak Smoked Tweed Salmon with Fresh Crabmeat Bound in Lemon & Herb Mayonnaise, Drizzled with Lobster Oil
- Loin of Borders Lamb with Wild Mushroom Mousse, Wrapped in Puff Pastry, Confit Baby Vegetables and Rich Madeira Wine Jus
- Glazed Lemon Tart with Compote of Seasonal Berries and Clotted Cream
- Coffee with Homemade Fudge
- Wedding Menu C
- San Daniel Parma Ham with Marinated Mediterranean Vegetables, Basil Oil and Sweet Balsamic Vinegar
- Individual Aberdeen Angus Beef Wellington, Bundles of Green Asparagus, Vine Roasted Cherry Tomatoes and Rich Madeira Wine Jus
- Bitter Chocolate Torte With Vanilla Syrup and Praline Ice Cream
- Coffee with Homemade Fudge
