Food, Glorious Food
Our talented Head Chef and the Shilstone Kitchen Team are dedicated to providing delicious wedding menus that stand
out from the crowd for their creativity, fusion of flavours and commitment to quality ingredients.
We work closely with our handpicked suppliers to ensure that your day is filled with the finest food and service.
The below are example menus, and content and prices are subject to change.
Shilstone Kitchen Canapés
V = Vegetarian
VE = Vegan
Tiny Parmesan and Rosemary Shortbreads with Roast Cherry Tomatoes and Feta (V)
Rye Bread with Smoked Salmon and Horseradish Crème Fraiche
Sesame Coated Sweet Potato Wedges with a Peanut Butter Dip (VE)
Oatcake with Goat’s Cheese and Chili Jam (V)
Fresh, Devon Crab on Crostini with a Lime Mayo
Spinach and Feta Filo Parcels (V)
Mini Thai Fishcakes with Sweet Chili Dipping Sauce
Chicken Liver Parfait with Brioche Toast and Red Onion Confit
Mini Chinese Style Spring Rolls with a Sweet Chili Dipping Sauce (VE)
Butternut Squash and Spinach Frittata with Crème Fraiche and Pesto (V)
Butternut Squash and Chorizo Skewers
Crostini with Parma Ham, Parmesan Shavings and Truffle Oil
Crushed Minted Pea on Crostini (VE)
Lamb Polpettini with Yoghurt Mint Dip
Tandoori Tofu Skewer (VE)
Mini Sausages with a Honey Mustard Glaze
Prawn Marie Rose Tartlets
Tortilla Chips with Homemade Guacamole (VE)
Chicken Tikka Skewers
Mozzarella, Cherry Tomato and Pesto Tartlet (V)
Crushed White Bean and Garlic on Crostini (VE)

Mini Chinese Style Spring Rolls with a Sweet Chili Dipping Sauce (VE)

Chicken Liver Parfait with Brioche Toast and Red Onion Confit

Tiny Parmesan and Rosemary Shortbreads with Roast Cherry Tomatoes and Feta (V)

Couple’s own board featuring Fresh, Devon Crab on Crostini, Chicken Liver Parfait, Tiny Parmesan and Rosemary Shortbreads and Lamb Polpettini with Yoghurt Mint Dip
Our three-course Wedding Breakfast Menus start from £38.00 + VAT per head.
The Rustic Menu
The Starter
Country Terrine with Ciabatta Toast and Rustic Chutney
Refreshing Tomato Bruschetta with Mozzarella and Basil (V)
Homemade Soup (select one to be served to all guests):
– Chilled Courgette and Cream Cheese (V)
– Carrot and Coriander (V)
– Minted Pea (V)
– Roasted Red Pepper and Tomato (V)
Soups are served with Rustic Bread and Butter
The Main
Slow Roasted Belly of Pork with Wilted Greens and Cider and Apple Sauce on a bed of Creamy Mash Potato
Chargrilled Chicken Baked with Tomatoes, Chorizo and Cannellini Beans served with New Potatoes
Chicken Chasseur with Mashed Potato and Seasonal Vegetables
The Dessert
Sticky Toffee Pudding with Fudge Sauce and Double Cream
Sharing Style Italian Trifle
Sharing Style Summer Eton Mess

Sharing Style Eton Mess

Slow Roasted Belly of Pork with Wilted Greens and Cider and Apple Sauce on a bed of Creamy Mash Potato

Country Terrine with Ciabatta Toast and Rustic Chutney
The Shilstone Aficionado
The Starter
Crumbled Goat’s Cheese with Roasted Beetroot, Toasted Pine Nuts and Mixed Leaves
with a Walnut Dressing (V)
Garlic and Herb Courgette Ribbons with Feta and Rocket (V)
Light Chicken Salad with a Lemon and Chive Dressing
Mini Crab and Gruyère Tartlet
Dill Blini with Smoked Salmon, Crème Fraiche, Lemon and Chives
The Main
Slow Roasted Pork with Ginger and Citrus served with Celeriac Mash and Broccoli
Mozzarella and Pepper stuffed Chicken, wrapped in Smoked Bacon, garnished with Roasted Vine Tomatoes, Rocket with a Basil Pesto served with New Potatoes and Seasonal Mixed Vegetables
Lamb Tagine with Giant Jewelled Cous Cous
Duck Breast with a Plum Sauce, Potato Cake and Red Cabbage
The Dessert
Apple and Amaretti Tart with Vanilla Mascarpone
Lemon Tart with Raspberry Coulis
Chocolate Mousse Pot with Chantilly Cream and Berries

Mozzarella and Pepper stuffed Chicken wrapped in Smoked Bacon, garnished with Roasted Vine Tomatoes, Rocket and dressed with a Basil Pesto

Dill Blini with Smoked Salmon, Crème Fraiche, Lemon and Chives

Chocolate Mousse Pots with Chantilly Cream and Berries
The Phoenix Menu
The Starter
Honey Glazed Duck with a Pomegranate Dressing on a Mixed Leaf Salad
Seasonal Asparagus wrapped in Parma Ham on a bed of Rocket with Parmesan Shavings
and a Hollandaise Dressing
Fresh Devon Crab Salad served with a Lemon Mayonnaise
Roasted Butternut Squash with Feta, on a bed of Rocket and Pesto Dressing (V)
Baked Fig with Goat’s Cheese, Pine Nuts and a Balsamic Glaze (V)
The Main
Fillet of Beef with Red Wine or Wild Mushroom Sauce, Dauphinoise Potatoes and Wilted Spinach
Beef Bourguignon on a bed of Celeriac Mash served with Savoy Cabbage
Slow Cooked Lamb on a bed of Mustard Mash served with Seasonal Vegetables
Baked Cod on a bed of Crushed New Potatoes served with Green Beans
The Dessert
Trio of Dessert: Chocolate Brownie, Strawberry Cheesecake and Pear Tart with Crème Anglaise
Dark Chocolate and Hazelnut Delice with Raspberries and Vanilla Ice Cream
Pear Frangipane with Crème Fraiche
Black Forest Gateau

Honey Glazed Duck with a Pomegranate Dressing on a Mixed Leaf Salad

Fresh Devon Crab Salad served with a Lemon Mayonnaise

Slow Cooked Lamb on a bed of Mustard Mash served with Seasonal Vegetables
Vegetarian Main Meal Options
Butternut Squash and Spinach Risotto
Mushroom Risotto
Pea, Broad Bean and Mint Risotto
Pea and Shallot Tortellini
Vegetable Moussaka
Mushroom Stroganoff with Wild Rice
Red Onion and Goat’s Cheese Tartlet on a bed of Rocket, served with New Potatoes and Seasonal Vegetables
Devon Blue Cheese and Leek Tartlet on a bed of Rocket, served with New Potatoes and Seasonal Vegetables
Mushroom, Asparagus and White Wine Pie served with Creamy Mash Potato and a medley of Seasonal Vegetables

Butternut Squash and Spinach Risotto
Vegan Options
The Starter
Refreshing Tomato and Basil Bruschetta
Roasted Aubergine with Tahini Sauce
Cous Cous stuffed Roasted Peppers
Carrot and Coriander Soup with Rustic Bread
Baked Portobello Mushrooms on Rustic Toast with a Lemon, Herb and Olive Oil Dressing
The Main
Thai Sweet and Spicy Tofu Risotto
Pan-Roasted Carrot with Barley Risotto
Thai Style Vegetable Curry made with Coconut Milk served on a bed of Rice
Creamy Vegetable and Cashew Nut Curry served on a bed of Rice
Tagine of Root Vegetable with Prunes served with Nutty Brown Rice or Cous Cous
The Dessert
Plums in Spiced Red Wine
Poached Pears with Vanilla and White Wine
Spiced, Baked Apples with a Dried Fruit and Hazelnut Crumble

Refreshing Tomato and Basil Bruschetta with Vegan Parmesan