• Beetroot-cured salmon, salmon pate, root vegetable salad and thyme crackers

  • Crayfish cocktail

  • Beetroot carpaccio, crumbled feta, roasted pine kernels & rocket

  • Butternut squash velouté with toasted pumpkin seeds

  • Potted mackerel with cranberry jelly and toasted soda bread

  • Smoked salmon mousse with crème fraiche, lime and dill

  • Pork and apricot terrine

  • Cervice of seas bass with sweet potato crisps

  • Roasted buckwheat, basmati & wild rice salad with leaves, hazelnuts, basil & lemon

  • Citrus cured sea bass blinis with crème fraiche and shaved fennel

  • Marinated tuna with passion fruit, lime and coriander

  • Roasted baby beetroots with hazelnuts, blue cheese and mustard

  • Goat's cheese and onion soufflé tart with seasonal chutney and leaves



  • Fillet of beef with fondant potato, scallops, runner beans and a red wine sauce

  • Oven roasted hake with spring onion mash & soy butter

  • Sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce

  • Supreme of chicken with a fondant potato and shredded cavolo nero 

  • Steamed trout with bacon, lettuce, peas & mint

  • Beef wellington with fondant potato & tender stem broccoli

  • Slow roasted aromatic pork with Cotswold apple compote & seasonal vegetables

  • Prawn and mussel pappardelle with samphire

  • Slow roasted pork belly with green pepper relish

  • Cod with chorizo, samphire & scampi with a Provençal sauce

  • Rack of lamb with a garlic, parsley and pistachio crust

  • Vegetable tagine with saffron, preserved lemons, apricots and fluffy cous cous

We also offer a selection of Tacos, these can be found on wedding menu page.



  • Pimms and strawberry pavlovas

  • Strawberry delice with summer berries

  • Lemon custard tart, blackcurrant sorbet and chocolate soil and strawberry gel

  • Millefeuille of ice blackberry parfait with poached pears

  • Vanilla and hazelnut soufflé

  • Bakewell slice with meringue shards, macerated berries

  • Chocolate torte with summer berries

  • Blueberry tea and yoghurt panna cotta with thyme macerated fruit

  • Raspberry & lavender crème brulee

  • Apple tarte Tatin with crème Normande

  • Vegan / non vegan Eton mess

​ @Copyright 2019 The Cotswold Cookery School

 27 Park Place, Ashton Keynes, Wiltshire, SN6 6NT

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