Today is our third and final journal post about our brand new 2022 Menu and we’re sharing all things plated dishes!

Our fabulous Chefs have created a Menu where there is something, if not many things, for everyone. We have flavourful meat dishes, mouth-watering fish dishes, seasonal veggie and vegan dishes and a delicious mix of desserts.

As you may have seen from our earlier Journal posts, alongside our plated options we also have our Feasting Menu and just in case you can’t quite decide whether they would like more formal plated dishes or interactive feasting options for your own Wedding Day, you can mix and match between the courses giving you the best of both worlds for you and your guests to enjoy.

We hope you enjoy looking through the final images from our Menu Shoot with Laura Harvey Photography and if you haven’t had the chance to try our new dishes at one of our Tasting Evenings just yet we hope you love them when you do!

Starters

Top to Bottom: Burrata, heritage tomatoes, basil, balsamic vinegar (v, gf), Pressed ham terrine, pickled vegetables, apricot chutney, sourdough toast (df); Rainbow beetroots, orange and honey whipped goat’s cheese, candied sunflowers seeds (v); Pan fried scallops, celeriac purée, rémoulade, pickled apple (gf) (£2.50pp)

 

Top to Bottom: Trealy farm coppa ham, black figs, sherry vinegar, shaved parmesan (gf); Duck liver parfait, sauternes jelly, mini brioche; Sea bass ceviche, cucumber, mint and mango salsa (gf, df)

 

Main Courses

Top to Bottom: Rump of Cotswolds lamb, pea purée, herb gnocchi, charred broccoli, peas, broad beans, salsa verde (+£3pp); Sweet potato wellington, wild mushroom, roasted Jerusalem artichoke, spinach, Salmoriglio (v, vg, gf, df); Crispy Kale doughnut, parmesan, pressed potato, shallot puree, crispy kale, spring onion oil (v); Cotswolds white chicken, pressed potato, shallot puree, tenderstem broccoli, spring onion oil, madeira jus (df, gf)

 

Top to Bottom: Roasted Beef fillet, creamed potato, candied carrot, wild mushrooms, truffle (+ £7pp) (gf); Pan fried cod, bubble and squeak, cauliflower puree, spinach, caper and raisin burnt butter (gf); Seasonal tortellini, crispy trumpet mushrooms (v)

 

Desserts

Top to Bottom: Chocolate and buttermilk brownie, chocolate sauce, vanilla dream ice cream (v), Treacle tart, salted caramel ice cream; Strawberry and tonka bean cheesecake, passionfruit and mango (v)

As you may have already seen from our Instagram and recent Journal post, we have a new Menu that launched earlier this month at Hyde House and we’re just a *tiny* bit excited about it! Some of our lovely Couples have already managed to see and taste our new offering at recent Tasting Evenings, but for those of you who haven’t just yet, we’ve shared imagery of our new Feasting Menu (click the link to see earlier post), next week we’re talking all things plated dishes, and today, it’s all about Canapés!

Canapés are such an important part of any Wedding Day Menu. They’re the very first Wedding food that your guests will see, smell and taste and as such, our Chef’s have put so much love and hard work in to making sure that our Canapés not only taste delicious but that they look really beautiful as well. There has also been a lot of care put in to creating an offering that has lots of variety so that every personal preference or specific dietary requirement can be catered for.

We hope you enjoy looking through our brand new Canapés below and we have also made a note of what each dish is under the image collages so you can start making a shortlist for your Big Day 😊.

 

Top to Bottom: Chicken Liver Parfait on toasted brioche, Salt Baked Celeriac, truffle and pickled celeriac (v), Tuna Taco with yoghurt, wasabi and ginger, Artichoke tempura with saffron aioli (v, df)

 

Lamb bon bon with pea and mint, Wild mushroom truffle arancini with parmesan (v), Ox Cheek Crumpet with chestnuts and cranberry

 

Honey Soy Glazed Salmon and toasted sesame (gf, df), Aubergine tartare on puffed pasta crisp (v), Beef Carpaccio with truffle emulsion and shaved pecorino

 

Crab Salad with pickled radish, apple and dill (df), Crispy ham hock with burnt miso caramel, coriander and spring onion, Bloody Mary Bocconcini (v)

 

Images by Laura Harvey Photography 

 

 

 

We have kickstarted the New Year here at Hyde House by launching our Brand New Menu’s and we are so excited to share with you just some of the new dishes our talented Chef’s have created for 2022!

Sharing dishes are such a popular option for our Couples, offering an interactive and informal style of Dining for Wedding guests and because of this, we have expanded our Feasting Menu and now have three Starter options to choose from, five delicious Main options with a whole host of side dishes for Couples to select to compliment their meat, fish or vegetarian option and four Desserts which taste just as yummy as they look (yes… we have all been lucky enough to try the dishes and yes, we can confirm we loved all of them!)

So here is a sneak peek of what you can expect from our new Feasting Menu and keep your eyes peeled over the coming weeks to see our new plated dishes and Canapés. You can find a list of the dishes pictured below. X

 

 

Starters:

Antipasto

Mezze Platter

 

Mains:

Sea bream

Chargrilled Shoulder of Lamb

Marinated spatchcock Chicken

Feasted Cauliflower

Sirloin of Beef

 

Dessert:

Mixed Berry Pavlova

Sticky Toffee Pudding

Baked Alaska

Dark Chocolate Opera Mousse

  Photographer: Laura Harvey Photography