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Buckland Hall - the full vegan wedding banquet

vegan wedding banquet

More mouthwatering dishes... but for vegans

In keeping with our ethos of care for health and the environment, we operate Buckland Hall as a fully vegetarian venue. Generally we adhere to a lacto-vegetarian cuisine. However, we are more than happy to provide a fully Vegan experience. In planning the banquet for your guests, please choose one item for each course. Special dietary needs can be provided for as required. Our chefs will be happy to discuss your ideas and to help you devise the menus for the weekend.

Starters

Soups  Below are a few of our homemade soups (out of many possibilities):

  • Roasted parsnip and apple soup with a dash of Soya Dream and chive
  • Courgette and tarragon soup with lime soya-based crème fraiche
  • Tuscan white bean soup, served with croutons
  • Sweet potato and pear soup, served with a savoury pastry
  • Thai coconut corn soup creamed with coconut milk

Other starters

  • Traditional Welsh cawl with vegan quorn pieces, chunky roasted vegetables in a rich vegetable broth with fresh herbs
  • Caramelised globe artichoke salad with mixed kalamata olives, sun blushed tomatoes, crunchy flaked almonds and crispy sun dried tomato ciabatta croutons
  • Oriental vegan quorn wraps with shredded lettuce, mixed peppers, coriander and hoisin sauce, served with a wild rocket and fresh fruit salad with a balsamic glaze
  • Crispy breaded tofu strips, served with romain lettuce, sweet pepper pearls and a Thai sweet chilli dipping sauce
  • Polenta roasted butternut squash, mixed pepper and spinach stack served with a spicy tomato and olive sauce

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 with a red pepper sauce
    • Sautéed mushroom and leek served with a white burgundy sauce
    • Authentic Greek moussaka pie served with a Beshemel-style sauce
    • Mince & winter veg pie with red onion gravy jus
    • Moussaka baked in a puff pastry case, topped with aubergine & sliced potatoes and finished with a cheezley-creamed sauce

Other Mains

  • Mediterranean mixed vegetable tartlet containing spinach, mixed peppers, courgette, aubergine and roasted cherry tomatoes on the vine, finished with a white wine sauce
  • Pan roasted portobello mushroom steak, sauteed oyster mushrooms, served with spring onion mash and a rich red wine garlic and thyme jus
  • Welsh Glamorgan leek sausage on a bed of bubble and squeak served with a red wine sauce
  • Sweet potato and roasted pepper hash, topped with wilted spinach, chestnut mushrooms and lemon and garlic sauteed bok choy
  • Slow roasted beef tomatoes stuffed with biryani rice, topped with a mint raita, served with golden raisins, pin nuts and spinach with an aromatic mild curry sauce and fresh coriander
  • Pan roasted spicy cauliflower steak topped with sauteed spinach, mixed peppers served with  a chick pea and wild rocket salad
  • Classic Italian rotolo with fresh asparagus, courgettes and mixed peppers, encased in a layer of garlic potatoes and pastry served with a red pepper sauce
  • Indian spiced seasonal vegetable kofta on a bed of white basmati and wild rice served with a tomato and caraway sauce, mint raita and mango chutney
  • Pan fried wild mushroom and red pepper stroganoff served in a puff pastry case, topped with fried onions and a red wine and paprika sauce
Side Dishes
All main courses are served with a selection of three accompanying side dishes. Here is a selection to consider, but do let us know if you have any other favourites...
 
  • Roasted Chantenay carrots with a black pepper and maple syrup
  • Roasted Welsh leeks
  • Savoury shredded cabbage
  • French fine beans with coconut
  • Steamed spring beans
  • Mediterranean potatoes
  • Baby new potatoes roasted with olive oil & sage
  • Coriander mash
  • French fries or sweet potato fries
  • Or include something from our array of vibrant salads or grain dishes, including rice, bulger wheat, couscous & polenta.

Desserts

  • Tirimisu
  • Medley of berries & port crème brulee served with a home baked ginger biscuit
  • Fresh summer fruit tartlet served with a creamy orange liqueur sauce
  • Rich chocolate fudge brownie with sorbet and seasonal berries
  • Raspberry & champagne jellies served with miniature cookies
A special children's menu is also available. Please discuss options with us at your wedding tasting so we can plan something tasty for your younger guests.
 

Finish with tea/coffee and mint chocolates.