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Buckland Hall - our delicious food

our wedding menus

Mouthwatering menus for the discerning bride and groom

In keeping with our ethos of healthy living and care for the environment, Buckland offers a wholly vegetarian menu, so let our award-winning chefs tempt you with our delicious, tasty, haute cuisine and their attention to fine detail – or bring your own food ideas to the party.

Here's a list of some of our lacto-vegetarian delights (we can also offer vegan menus) and stunning flavour combinations, however, you can always ask if our chefs can prepare a particular favourite dish just for you. Although you choose a set menu, please bear in mind that we can adapt any of the dishes to accommodate a particular allergy or taste. 


Soups   We pride ourselves on our delicious and wholesome home-made soups. Here are just a few of our favourites.

  • Roasted parsnip and apple with baby herb croutons
  • Tuscan white bean tomato and garlic with fresh basil
  • Sautéed carrot and coriander soup with chive garnish
  • Chunky butternut squash, ginger and apple with garlic croutons and crème fresh
  • A traditional Welsh Cawl dish, based on Quorn and chunky vegetables including leeks poached in a rich vegetable stock with fresh herbs

Other starters

  • A rich full-flavoured home-made wild mushroom, garlic and bean pate with fresh thyme on mini toast with an orange, cranberry and port sauce
  • Butternut squash, feta and polenta roast, served with a spicy tomato, parsley and tarragon sauce
  • Camembert in a seasoned batter served with baby red chard salad and a cranberry and port dressing
  • Welsh Pantysgawn soft goats cheese and black olive tapenade on toasted crostini, topped with a strawberry walnut, grape and beetroot salad
  • Welsh rarebit of roasted Portobello mushroom topped with a traditional Cheddar, beer and mustard melt and served with a balsamic radish and watercress dressing
  • Aubergine, courgette and feta cheese roulade topped with pine nuts, on a roasted squash base and served with an intense Italian puttanesca sauce (rustic Italian sauce with garlic, tomatoes, black olives and a little chilli )
  • Ripe tomato and mozzarella cheese slices served on iceberg lettuce with a balsamic dressing
  • Peking-style shredded Quorn, wok-fried with fresh basil, garlic and olive oil on toasted French bread served with a sweet chilli relish and baby leaves

Main Courses

Home-made pies  We have a unique selection of individual home-made pies designed to look great and taste amazing for a main dish:

  • Roasted vegetable, mushroom, walnut and sweet potato pie served wth a creamy red pepper sauce
  • Sautéed Quorn, creamy mushroom and leek served with a white burgundy sauce
  • Authentic Greek moussaka pie with halloumi served with a cheese sauce
  • Mince & winter veg pie served with red onion gravy

Other main dishes

  • Classic Italian rotolo featuring fresh asparagus, courgette and red peppers encased with garlic potatoes and puff pastry served with a classic red pepper and white wine sauce
  • Welsh Glamorgan sausages, on creamy mash and served with your choice of sauce: Blaenavon cheese sauce, red onion gravy, or a white wine and parsley
  • Sliced marinated tender Quorn fillet on a bed of roasted and crushed beetroot and parsnip, served with a punchy wild mushroom and vermouth sauce
  • A caramelised red onion and date syrup tartlet, sliced red onions sautéed gently with butter, syrup and fresh herbs, topped with crumbled stilton cheese.
  • A stack of home-made deep-fried milk curd, layered with aubergine fritter, poached potato, beef tomato, topped with crispy leeks, served with a butter masala sauce
  • Oyster mushroom, garlic and chick-pea burger, deep-fried in a light batter and served on an open brioche bun with roasted butternut squash, served with home-made sweet tomato, basil ketchup and triple-fried potato and sweet potato chips
  • A warm quiche of marinated and sautéed artichoke hearts, black Kalamata olives, feta cheese and fresh spinach served with a Gribiche mustard sauce
  • Sautéed Wild mushroom & Caerphilly cheese tart, served with a spring onion and white wine sauce

Side dishes
All main courses are served with your selection of three accompanying side dishes.

  • Roasted Julienne carrots glazed with black pepper and maple syrup
  • Roasted Welsh leeks in a cheese sauce
  • Savoury shredded cabbage
  • French fine beans with coconut
  • Cauliflower cheese
  • Steamed spring greens
  • Mediterranean potatoes
  • Baby new potatoes roasted with olive oil and sage
  • Coriander mash
  • Creamed mash
  • French fries or sweet potato fries
  • Or include something from our array of vibrant salads or grain dishes, including rice, bulgarwheat, couscous and polenta


  • Chocolate truffle, brandy and biscuit-base torte with chocolate shards and vanilla crème
  • American-baked blueberry cheesecake served with a coconut Chantilly cream
  • White wine and lemon syllabub with the season’s berries and shortbread
  • Profiteroles topped with white and dark chocolate sauces and strawberries
  • Tiramisu prepared with amaretti biscuits, Tia Maria liquor and fresh cream
  • Seasonal berry and port brulée served with a chocolate twirl biscuit
  • Fresh summer fruit tartlet served with an orange liquor sauce
  • Banana & blueberry pudding with vanilla ice cream
  • Rich chocolate fudge brownie served with chocolate sauce and ice cream
  • Pear and almond clafoutis with crème anglais

Finish with coffee and mint chocolates.

now check out our wine list        see our vegan wedding menu