The Wedding Breakfast

**Above chairs in this pic are not our usual ones, but we can order them in for you if you like them**

Foxhill Manor’s Executive Chef, the extraordinarily talented Jon Ingram, can craft a bespoke wedding breakfast to suit your tastes, or you can design your ideal celebration meal by selecting some of his suggestions below…

The Manor can host a banquet for up to 70 people, including a long top table.




English rabbit and lobster croquettes, pumpkin, smoked hazelnuts, sherry-vinegar beurre noisette

Poached egg, air-dried ham, pea velouté

Dormy House smoked salmon, treacle and Guinness bread, capers and lemon

English heritage tomatoes, goats’ curd, garlic croutes, virgin rapeseed oil

Bill-to-tail Goosnargh duck ballantine, spiced plum chutney, toasted brioche

Smoked chicken, chicory, pear and toasted pecan nut salad, Stilton and yoghurt dressing


Breast of Cotswold chicken, thyme and smoked bacon potato dauphinoise, wild mushroom ragout

Fillet of aged English beef, rosemary-scented fondant potato, wilted baby spinach, glazed baby carrots and asparagus

Red-wine-poached fillet of halibut, roasted artichoke, bacon and baby onions

Rack and breast of lamb, parsnip purée, pickled mint salad

Ricotta dumplings, broad beans, peas and roasted salsify, morel cream sauce

Slow-roasted pork belly, apple, sautéed cabbage, roasted potatoes


Chocolate variations: ice, sponge, cream, crisp and crunch

Doughnuts and dips: homemade doughnuts, bourbon warm ganache, marshmallows and strawberries

Eton tidy: strawberry, meringue and vanilla mousse

Peanut crunch: frozen peanut parfait, salted caramel, dulce chocolate ice-cream

Exotic fruit and chocolate mousse, lemon grass and ginger sorbet

Truffle and rosemary-baked English brie, truffle honey, focaccia croutes