Food & Drink

Great food and delicious drinks are of paramount importance at West Heath. Each event is different so we pride ourselves in offering you a great selection and quality of food & drink to match your requirements.

Our catering team has extensive experience and for many years, they have established an unrivalled reputation for excellence. They provide great food which is locally sourced, wherever possible, and prepared with expertise by our chefs. Our staff are committed to making sure that you and all your guests have a day to remember by providing unobtrusive but attentive service.

Our team will oversee your drink reception and the bar which offers a range of alcoholic and soft drinks at competitive prices.

All of the West Heath team take pride in making sure that they fully understand your requirements, providing sublime service, exceeding your expectations and getting every detail right.

Please find below our different packages for food and drink. (Prices on request)

CANAPÉS

Please select 4 from the following canapés

Mini beef and horseradish yorkie
Mini cumberland sausage wrapped in mustard puff pastry D
Lemon and thyme chicken skewers DG
Mini oriental fish cakes with sweet chilli sauce D
Chicken liver parfait, caramelized red onion (G)
Smoked salmon mousse blini with dill (G)

Vegetarian options

Cherry tomato and bocconcini skewers (G) (D)
Cream cheese and chive blini (G) V
Mini mediterranean vegetable feta tart V
Goats cheese mousse en croute with caramelized red onion V (G)
Mini pesto and parmesan pinwheels V

D – Dairy free G – Gluten Free VG – Vegan V - Vegetarian (D) – Can be made Dairy free (G) – Can be made Gluten free (VG) – Can be made Vegan

CHILDREN’S MENU (3-10years only)

Choose the starter, main course and dessert for all children

STARTER

Freshly made tomato soup V D G VG
Cheesy nachos served with tomato salsa V
Melon with raspberry coulis V D G VG

MAIN COURSE

Served with chunky fries and baked beans
Chef’s special chicken strips in golden crumb D
Butcher's beef burger served in a bun D (G)
Butcher’s sausage (D)
Cheese and tomato pizza V (VG)

DESSERT

Jelly and ice cream with a fan wafer V G VG
Chocolate mousse with whipped cream D (G)
Fresh fruit salad V G D VG

D – Dairy free G – Gluten Free VG – Vegan V - Vegetarian (D) – Can be made Dairy free (G) – Can be made Gluten free (VG) – Can be made Vegan

WEDDING BREAKFAST MENUS

Please choose a maximum of TWO dishes from each course, plus a vegetarian option for your wedding breakfast menu.

STARTER

Soup of the day served with rustic bread V D G VG
Ham hock terrine, piccalilli, micro cress D (G)
Warm tartlet of goat’s cheese and caramelized onion served with rocket and balsamic glaze V
Warm salmon, haddock and dill fishcake, micro salad, pineapple salsa
Smoked duck, frisee salad, lightly spiced duck Jus G D
Heritage tomato, torn mozzarella, basil and a crispy red onion salad V (VG)
Brussel’s chicken liver parfait, red onion marmalade, micro cress (G)
Goats cheese mousse, red onion marmalade, melba toast and micro cress (G) V

MAIN COURSE

Stuffed breast of guinea fowl with lemon and herb, lyonnaise new potatoes, roasted cherry tomatoes and a natural jus (D)
A trio of our favourite local butcher’s sausages with creamy garlic mash, seasonal vegetables and caramelised onion gravy (D)
Herb crusted salmon, roasted cherry tomatoes on a bed of lemon and pea risotto (G) (D)
Slow roasted pork belly served with bubble and squeak, black pudding, spinach and hollandaise sauce (G)
Roast beef rump served with Yorkshire pudding and horseradish, fondant potato, seasonal vegetable medley, jus (D) (G)
Parma ham wrapped gruyere stuffed Norfolk chicken supreme, creamy garlic mash, buttered greens G
Oven roasted confit duck leg, braised red cabbage, creamy mash and lightly spiced duck jus G (D)
Church farm oven roasted pork loin, creamy wholegrain mash, caramelised cider apple and rich jus G (D)

Vegetarian dishes

Halloumi and sun blush tomatoes puff pastry tartlet, sautéed garlic spinach, balsamic glaze V
Creamy wild mushroom and tarragon tagliatelle with a truffle oil dressed rocket and salad V (VG)
Butternut squash and sage risotto with parmesan and rocket salad V D G VG

DESSERT

Belgian chocolate mousse, Cointreau laced cream and forest of the fruits
Classic crèmée brulee with shortbread V (G)
Lemon posset with crushed raspberries, mini meringues and poppy seed shortbread V (G)
Fresh fruit salad V D G VG
Decadent warm chocolate brownie with vanilla ice cream and drizzled with salted caramel
Spiced apple and rhubarb crumble tart served with vanilla ice cream (G)
Glazed citrus tart served with chantilly cream and crushed raspberry V
Marbled white and dark chocolate tart served with chantilly cream and raspberry coulis
Elderflower pannacotta, spiced plum compote and traditional shortbread V (G)

Optional chargeable extra

Cheeseboard of our finest English cheeses served with oatcakes, celery, grapes, and homemade chutneys V (G)

Followed by

Tea, coffee and infusions.

(*) If you would like to select more than two menu options (excluding vegetarian option) per course there will be an additional charge.

D – Dairy free G – Gluten Free VG – Vegan V - Vegetarian (D) – Can be made Dairy free (G) – Can be made Gluten free (VG) – Can be made Vegan

EVENING BUFFET MENU

CHEF’S CONTEMPORARY HOT BUFFET

Please choose TWO dishes plus a vegetarian option

A Selection of freshly prepared sliders served with fries and relishes (G)
(choose two of the fillings below)
    - Mini BBQ pulled pork
    - Cajun chicken
    - BBQ pulled jack fruit V
Mini beer battered fish
Mini vegetable samosa with sweet chilli dipping sauce V

All served with fries.

RUSTIC GRAZING BOARD

A selection of cold meats & cheese served with rustic bread balsamic vinegar and olive oil, chutneys, relishes, olives and crudités.

MINI BANQUET

Freshly prepared traditional sandwich platter with mixed leaves (G)
Accompanied by a selection of FOUR items from
Popcorn chicken with roasted garlic aioli
Homemade bite sized cumberland sausage rolls topped with sea salt and black pepper
Bruschetta topped with torn mozzarella, basil and plum tomatoes drizzled with olive oil V
Skewered beef kofta with a cucumber and yoghurt dressing (D)
Mini oriental fish cakes with sweet chilli sauce D
Roasted red pepper and feta tart glazed with balsamic vinegar (D)

Minimum order for evening buffet is 70% of guest numbers

D – Dairy free G – Gluten Free VG – Vegan V - Vegetarian (D) – Can be made Dairy free (G) – Can be made Gluten free (VG) – Can be made Vegan