Served by our waiting staff from a banqueting table in front of the far gable of the Tudor Barn. Our Hot Buffet comprises of a delicious range of dishes from all over the world. You can mix and match as you wish and we will be able to advise you on which combinations work best from our experience. Your Event Manager will invite each table up to the buffet one at a time to alleviate queuing and to keep it a nice relaxed experience for you all.
Hot Buffet
Hot Buffet Mains
Our Hot Buffet comprises of a delicious range of dishes from all over the world. Our waiting team will serve your chosen dishes buffet style offering your guests a choice on the day and there’s always plenty for those with room for a second helping!
Choose three main course dishes from our Hot Buffet Menu:
- Smoked Haddock, Salmon & Chard Fish Pie – (GF)
- Steak, Wild Mushroom & Ale Pie
- Chicken, Ham & Tarragon Pie
- Game Pie, Blackberry & Red Wine Jus (Available Sept-March)
- Oregano & Aubergine Moussaka, South Farm Tomato Ragu, crumbled Feta (V) – Can be made GF & Plant-based on request
- Basil & Garlic Gnocchi, charred Garden Vegetables, confit Tomato Sauce (PB) – Can be made GF on request for all only
- Roasted Vegetable & Chard Lasagne (V)
- Slow-braised Beef Lasagne
- Jerk Chicken, spiced Plum Ketchup – (GF)
- Crayfish Mac & Cheese
- Salmon en Croute (Mushrooms, South Farm Eggs, Wild Rice and Spinach), Hollandaise
- Teriyaki Salmon, Yuzu Dressing – (GF)
- Crispy Oriental Pork, Plum Sauce – (GF)
- Celeriac Wellington, Aubergine, Mushroom Duxelle, Rich Red Wine Jus (PB)
Hot Buffet Sides & Salads
Your choice of three Hot Buffet main course options is served with:
- Homemade Rosemary & Garlic Focaccia – (V & PB)
- Medley of Seasonal Vegetables – (GF)
- Seasonal Potatoes prepared in a variety of ways depending on the time of Year – (GF)
Please note that if we have new potatoes in the garden the Chefs will use these
Plus two salads from the Salad Menu:
- Garden Leaves, South Farm Vinaigrette – (GF & PB)
- South Farm Caesar, Anchovy, Salad Cream, Focaccia Croutons, Parmesan – Can be made Gluten Free on request
- South Farm Tomato, Basil & Mozzarella (mid-July to mid-October) – (GF) Can be made Plant-based on request
- Greek Salad, marinated Feta, Tomatoes, Garlic Olives, Cucumber – (GF)
- Roast Squash, giant Cous Cous – Can be made Plant-based on request
- Charred Sweetcorn & Pomegranate Freekah – (PB)
- Harissa marinated Aubergine, Borlotti Beans, Preserved Lemon – (GF & PB)
- Kohlrabi & Apple Coleslaw – (GF) Can be made PB on request in small quantities only
Alternatively leave the salad choice to our Chef’s discretion if you would like to make the most of the freshest, organic produce available from the small holding
Hot Buffet Desserts
We’ve a flexible approach to dessert – choose a Plated Dessert from our Three Course Wedding Breakfast Menu or offer your guests a choice on the day from our Dessert Medley menu served by our waiting staff to your guests buffet style.
Choose any three from the following Dessert Medley options:
- Lemon Tart, Confit Lemon, Lemon Curd – Can be made Gluten Free on request
- White Chocolate & Lemon Roulade
- New York Vanilla Baked Cheesecake
- Banoffi Pie – Can be made Gluten Free on request
- Salted Caramel Chocolate Tart
- Dark Chocolate Palet d’Or
- Peanut Butter & Chocolate Torte
- Hazelnut Dacquoise – (GF)
- Pear Bakewell
- Dark Chocolate Ganache Tart – (PB)
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