Buckland Hall – vegetarian all the way
Vegetarian weddings are our forte at Buckland Hall – we are Britain's only 4-star wholly vegetarian wedding venue, an honour we're proud of.
We don't cook meat or fish, but don't panic – you'll be amazed at the depth of flavour of all our dishes.
In keeping with our ethos of care for health and the environment, all catering at Buckland Hall follows a lacto-vegetarian cuisine. We use milk and various milk products including vegetarian cheeses, but no other animal products. But, if you prefer, we can produce a completely vegan menu.
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.
Get a taster of our vegetarian cuisine
How does roasted parsnip and apple soup with a dash of cream and chives sound for starters? Perhaps you could follow it up with Glamorgan sausages on a bed of crushed coriander mashed potato served with a creamy red pepper sauce. And how about chocolate truffle torte with brandy and biscuit base served with chocolate shards and vanilla creme to finish? Our menus are flexible and vary with the season and your ideas... over to you.
Buckland Hall Chef at Abergavenny Food Festival
For the second year, Buckland Hall's star chef, Steve Williams, competed in a fun cook-off demonstration with local chef, Karl Cheetham, on the main stage at the 2014 Abergavenny Food Festival. Steve devised a wholesome vegetarian burger primarily using veggie substitute mince and pulses which was a major hit with the audience. We've been asked if we could get the recipe onto our website, so here it is. And, if you can catch Steve's demonstration at this years Brecon Food Festival on Saturday, 4th October 1pm in the Market Hall, Brecon.
Posh burger in a bun served with sweet red onion relish
For the burger
2 cups of soya STP mince (or Quorn mince, if you like)
½ cup plain flour
4 cloves of garlic
Red onion (roughly chopped)
1 cup of red kidney beans
1 cup of chick peas
2 dessert spoons of stock
2 tsp of black pepper
½ tsp of salt
½ cup fresh chopped coriander
1 heaped dessert spoon of Dijon mustard
½ cup of black Kalamata olives
1 dessert spoon of tomato puree
½ cup of walnuts
½ cup mushrooms
For the relish
Medium red onion
A small red chilli deseeded and finely chopped
2 dessert spoons of date syrup
½ tbsp. black pepper
2 dessert spoons olive oil
Making the burger – Put all ingredients into the food processor and gently blend whilst aiming to keep the consistency reasonably chunky.
Once you’ve reached your preferred consistency, place mixture into a bowl, cover and
refrigerate for an hour or so.
Making the relish – In a hot pan, add the butter, olive oil and sauté the chopped red onion and chilli until soft. Add the black pepper, mixed herbs and stir together until cooked. Add the date syrup and allow the ingredients to gently bind together for a few minutes.
Once chilled, form the burger mixture into patties of your preferred size.
Heat a little olive oil in a frying pan, dust your burgers with a little flour and pan fry for
around 1-2 minutes on each side.
Once cooked, remove from the pan and pop it onto a toasted bun, add a sprinkle of grated cheese and serve with the warm relish and potato chips.
Recipe by Stephen Williams, chef at Buckland Hall