Sample Wedding Menus
Planning a wedding in Cumbria and looking for the perfect menu? Please find below a selection of suggested menus for your event, specifically crafted for wedding catering in Cumbria by The Cumbrian Chef. I’m happy to collaborate with you on different ideas or modifications between menus to suit your preferences. A separate vegetarian menu option is available at the bottom of the document for your vegetarian and vegan guests, which can be easily integrated into your menu if required. With our private chef service, we ensure a customised dining experience that caters to all your guests' needs. If you have any questions or would like to discuss your wedding menu, contact us today.
Ullswater Menu
Starters​
Experience the warmth of the seasonal soup with locally sourced ingredients.
Cantaloupe, watermelon, honeydew melon, and berries with a light citrus zest and local honey drizzle.
Our starters are presented with warm, homemade bread rolls, generously spread with local Artisan winter tarn dairy butter.
Main Courses​
Thyme-roasted breast of chicken and a red wine sauce.
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Baked Salmon fillet with wilted baby leaf spinach and a lemon butter sauce
See below for vegetarian options.
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All the above dishes can be served with either fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes or roast potatoes.
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Also, seasonal vegetables are served in bowls on the table.
Desserts
Sticky toffee pudding with a salted caramel sauce and clotted cream.
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Chilled Lemon posset with fresh raspberries, Chantilly cream and vanilla shortbread.
Bassenthwaite Lake Menu
Starters
Succulent freshwater prawns bound in Mary Rose sauce, zesty tomato relish, shredded lettuce, and a light dusting of smoked paprika are served in a cocktail with buttered brown bread.
Heritage tomato and buffalo mozzarella caprese salad with toasted pine kernels and basil pesto dressing
Each starter is accompanied by freshly baked bread rolls, served warm with locally sourced Artisan winter tarn dairy butter.
Main courses
Roast chicken stuffed with Eden Valley Brie wrapped in pancetta, served with red wine sauce.
Pan-seared seabass fillet with a velvety truffle-infused cauliflower puree and finished with a fragrant lemon-thyme butter sauce and chervil oil.
Check below for vegetarian options.
Each of the above dishes pairs beautifully with your choice of fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes, or classic roast potatoes.
Also, seasonal vegetables are served in bowls on the table.
Desserts
Crème Brulee lemon and shortbread
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Biscotti and vanilla cheesecake with butterscotch sauce
Grasmere Menu
Starters
Twice baked Mrs Kirkham’s cheese souffle with a pear and rocket salad.
Pressed ham hock terrine served with toasted brioche and Hawkshead piccalilli.
To begin your meal, enjoy a starter paired with warm, homemade bread rolls and a dollop of local Artisan winter tarn dairy butter.
Main courses
Pork fillet, belly and bonbons with Bramley apple cider sauce and a red wine gravy
Black bream fillet sweet and sour pepper stew
See below for vegetarian options.
Accompanying options for all the above dishes include fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes, or traditional roast potatoes.
Seasonal vegetables are also presented in serving bowls for the table.
Desserts
Milk chocolate tart with a dark chocolate ganache topping, salted caramel sauce and sweetened whipped mascarpone.
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Lemon and elderflower panna cotta with seasonal berries and edible flowers.
Elterwater Menu
Starters
Cartmel valley smoked salmon with Grasmere gingerbread crumble, apple and seasonal leaves salad with vinaigrette dressing.
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Smooth chicken liver pâté served with toasted brioche and red onion marmalade.
Every starter comes with a serving of warm, freshly made bread rolls, complemented by locally produced Artisan winter tarn dairy butter.
Main courses
Rosemary, thyme and garlic-infused rack of lamb, peas puree, and a Port wine sauce
Monkfish fillet wrapped in air-dried ham with a tomato and basil sauce.
See below for vegetarian options.
To complement your selection, choose from fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes, or golden roast potatoes.
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Bowls of seasonal vegetables are placed on the table to share.
Desserts
Glazed lemon tart with seasonal berries and mini meringue.
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Smooth chocolate mousse served on chocolate soil, raspberry coulis and seasonal berries.
Ennerdale Water Menu
Starters
Tomato burrata with heirloom tomatoes, fresh pine kernel, and basil pesto with a drizzle of Eden Valley rapeseed oil.
Cartmel Valley smoked chicken breast, mango and avocado salad with a salsa Verdi dressing.
Begin your dining experience with a starter, accompanied by warm, freshly baked bread rolls and a touch of local Artisan winter tarn dairy butter.
Main courses
Caramelised duck breast with five-spiced pear tart tatin, wilted baby leaf spinach and a red wine sauce.
Pan-fried lemon sole, wilted spinach and a chive butter sauce
See below for vegetarian options.
Enhance your meal with a side of fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes, or crispy roast potatoes.
We also serve a selection of seasonal vegetables in bowls for guests to enjoy at the table.
Desserts
Warm cherry and almond flan with butterscotch sauce and clotted cream
Eton mess with homemade meringue, berries and raspberry sauce.
Rydal Water Menu
Starters
Cartmel Valley smoked duck breast, celeriac remoulade, blackberry, apple watercress salad
Pan-fried scallops with pea puree and tomato, herb and shallot salad, micro leave and herb oil
Each starter is served alongside warm, homemade bread rolls, enhanced by the rich flavour of local Artisan winter tarn dairy butter.
Main courses
Carved Fillet steak served medium, with crispy shallots, cauliflower cheese puree and a rich red wine sauce.
Wild sea bass, wilted Pak choi and a chive citrus butter sauce
See below for vegetarian options.
Each dish can be served alongside your preferred choice of fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes, or roast potatoes.
Guests can also enjoy seasonal vegetables served in bowls at the table
Desserts
Trio of desserts to include vanilla crème brulee, smooth chocolate tart and mini meringue with Chantilly cream and seasonal berries.
Vegetarian Meals to Replace One of the Dishes on The Menu for Starters or Desserts
Starters
Deep-fried goat cheese bonbons, Hawkhead tomato relish, mixed leaves and balsamic glaze.
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Baked portabella mushroom stuffed with a savoury mix of quinoa, spinach, and herbs, mixed leaves salad.VG/GF
Tomato and Basil Bruschetta - Fresh tomatoes, basil, and garlic on toasted ciabatta slices, drizzled with olive oil.
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Roasted red pepper and tomato soup, garnished with fresh basil.VG/GF
Butternut squash and harissa soup VG/GF
Creamy pea and celeriac soup with white truffle oil GF
All starters are served with warm homemade bread rolls with local Artisan winter tarn diary butter.
Main courses
Red onion and thyme tart tatin with melting goat’s cheese.
Miso baked aubergine with sesame cauliflower and Zaatar halloumi
Cauliflower steak with chimichurri sauce and pomegranate seeds. VG
Harissa cauliflower steak with chickpea casserole VG
Mushroom and leek bourguignon VG/GF
For a perfect pairing, opt for fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes, or roast potatoes with any of the above dishes.
Also, seasonal vegetables are served in bowls on the table.
Let’s Create Your Perfect Wedding Menu
We hope these thoughtfully crafted sample menus inspire your special day. If you’re unsure which dishes to choose or need help tailoring a menu to fit your tastes, we’re here to help! Whether it’s combining elements across menus or accommodating special dietary needs, we’ll work with you to create a bespoke dining experience. Still have questions? Feel free to reach out — if you don’t find what you’re looking for here, just book and we’ll be happy to help.