Wedding menus

Sample dishes with The Priest House Hotel’s head chef to ensure the menu is as special as your dream country house wedding day in Castle Donington, Derbyshire.

Using local produce wherever possible, our chefs will cater for any requirements and can prepare a bespoke wedding banquet or evening reception alongside selected wines for your guests.

DIETARY: we cater for a range of dietary requirements

PERSONAL SERVICE: the below is a sample selection but we can accommodate your wishes so tell us about your requirements

Olivia Fletcher-Hogg

WEDDING CO ORDINATOR

 01332 810 649 Email

Wedding Menu

  • STARTERS
    • Ham Hock & Apricot Ballotine, Homemade Piccalilli, Sourdough Crouton
    • Salmon Fishcake, Citrus Mayonnaise, Pea Shoots
    • Cantaloupe Melon, Mango and Mint Salsa, Passion Fruit Sorbet (v)
    • Chicken Liver Parfait, Caramelised Red Onion Chutney, Toasted Brioche
    • Smoked Haddock and Spring Onion Risotto, Parmesan Crisps
    • Wild Mushroom & Gruyere Tartlet, Rocket Salad (v)
    • Game Terrine, Carrot Puree, Beetroot Relish
    • Home Cured Salmon Gravlax, Lemon and Dill, Crème Fraiche, Mixed Leaf Salad
    • Goats Cheese Crottin, Walnut and Apple Salad, Tomato and Caper Dressing (v)
  • SOUPS
    • Roasted Plum Tomato Soup, Parmesan Crouton, Basil Pesto
    • Leek and Potato Soup, Rosemary Sauté Potato
    • Curried cauliflower, curry oil
    • Butternut squash, smoked chilli creme fraiche
    • Carrot and coriander, herb oil
    • Butternut Squash Soup, Smoked Chilli Crème Fraiche
  • SORBETS
    • Mojito
    • Pimm's
    • Gin & Tonic
    • Mango & Passion Fruit
    • Strawberry & Pink Champagne
    • £2.75 per person
  • MAIN COURSES
    • Braised Blade of Derbyshire Beef, Fondant Potato, Creamed Savoy and Bacon, Red Wine Gravy
    • Roasted Free Range Chicken Supreme, Confit Potato, Creamed Leeks, Smoked Bacon Jus
    • Slow Roasted Loin of Pork, Chateau Potatoes, Braised Red Cabbage, Port Wine Gravy
    • Confit Leg of Gressingham Duck, Dauphinoise Potato, Wilted Kale, Juniper Sauce
    • Slow Cooked Lamb Shoulder, Pommes Anna, Crushed Peas, Rosemary Jus
    • Pan Fried Sea Bass Fillet, Crushed New Potato, Samphire, Sauce Vierge
    • Grilled Cod Loin, Sun Blushed Tomato and Chive Risotto, Basil Pesto
    • Salmon Fillet, Vegetable Linguine, Spinach and Herb Veloute
    • Guilt Head Bream Fillet, Peas a la Fricassee, Confit Tomato
    • VEGETARIAN
    • Wild Mushroom Ravioli, Spinach and Pine Nut Cream
    • Beetroot and Goats Cheese Risotto, Spring Onion and Watercress Salad
    • Mediterranean Vegetable Tian, Mozzarella, Balsamic Glaze, Baby Vegetables
  • DESSERTS
    • Dark chocolate tart, chocolate glaze, Baileys ice cream
    • Sticky toffee pudding, caramel sauce, vanilla ice cream
    • Lemon and lime pannacotta, lemon curd, raspberry sorbet
    • Vanilla creme brulee, sable biscuit, vanilla ice cream
    • White chocolate and banana bread and butter pudding, creme Anglais
    • Raspberry cheesecake, raspberry gel, lemon sorbet
    • Lemon tart, lime creme fraiche, berry sorbet
    • Warm Bakewell tart, raspberry coulis, clotted cream
  • INFORMATION

    You are able to choose 2 starters, 2 mains, and 2 desserts for your wedding breakfast plus a vegetarian main course option. Please be aware should you choose more than a 2/2/2 menu choice for your guests that this may incur additional charges. Please ask your Wedding Co-ordinator if you have any questions regarding this.

    All dietary requirements will be catered for in addition.

    All preorders from your guests will be required, with table plans at your final details meeting with your Co-ordinator 28 days prior to your wedding.

    • VEGETARIAN
    • Crottin: A flat cylindrical form, slightly convex in the centre, with rounded edges
    • Ballotine: A cooking term to describe a method of cooking meat. A ballotine is roasted meat that is stuffed and rolled, then sliced to serve
    • Parfait: A rich dish that can be savoury or sweet, holds a smooth consistency
    • Brioche: A light, sweet bread
    • Gravlax: A Nordic dish of salmon cured in herbs, spices, juices
    • Fondant Potato: A method of preparing potatoes that traditionally involves cutting them into cylinders, browning the ends, and then slowly roasting them in butter and stock
    • Confit Potato: A method of preparing potatoes that traditionally involves cooking them in duck or goose fat
    • Chateau Potato: A method of preparing potatoes that traditionally involves cutting them into rugby ball shapes, seasoning, and roasting.
    • Dauphinoise Potato: A method of preparing potatoes that traditionally involves slicing potatoes, layering and cooking with cream, and seasoning
    • Pommes Anna: A method of preparing potatoes that traditionally involves slicing potatoes, layering and cooking with butter, and seasoning
    • Linguine: A form of pasta which is wider than spaghetti but not as wide as fettuccine
    • Peas a la Fricassee:
    • Linguine: A form of pasta which is wider than spaghetti but not as wide as fettuccine
    • Sable Biscuit: A biscuit similar to shortbread
    • Coulis: A thin fruit or vegetable puree, used as a sauce.
    • Crème Anglaise: A rich, egg custard
  • EVENING OPTIONS

    Hog Roast Menu

    • Hog Roast
    • Apple Sauce
    • Baps
    • Stuffing
    • Crackling
    • Chips or Potato Wedges
    • Chef's Selection of 5 Salads
    • Roasted Mediterranean Vegetable & Mozzarella Baps (v)
    • £19.95 per person

All ingredients may not be listed for menu items. If more information about allergens is required, please ask a member of the team