Our Menus

Farm-To-Fork Dining

When it comes to planning your perfect wedding day, every detail matters, especially the food. At The Barn at Berkeley, we believe your wedding food should be more than just a meal, it should be an unforgettable experience. That’s why we’re proud to offer farm-to-fork wedding food. That means all the meat on our menu is raised and prepared right here, on our very own farm in the beautiful Gloucestershire countryside ensuring you get the frshest seasonal flavours straight to your plates.

Spring/Summer Menu

Our menus have been thoughtfully created by our Executive Head Chef to bring vibrant, seasonal flavours to your celebration. Staying true to our farm-to-fork ethos, each dish showcases the very best local produce at its freshest. Around six months before your wedding, we’ll send you an email with everything you need to select your menu options.

  • Beef Wellington
    Tender beef fillet wrapped in mushroom duxelles, prosciutto, and golden puff pastry

    Pork Belly Bites (ng)
    In a gochujang & soy glaze

    Short Rib Croquettes
    Slow-braised beef with horseradish crème fraiche

    Spiced Lamb Koftas
    With harissa & mint yoghurt

    Confit Duck Bon Bons
    Spring onion, coriander & hoisin

    Charred Chicken Skewers (ng)
    Hot honey & sesame

    Severn & Wye Smoked Salmon Toast
    Sourdough with lemon & dill cream cheese, topped with salmon caviar

    Crispy Tempura King Prawns
    With wasabi mayonnaise

    Vegetarian and Vegan

    Beetroot, Toasted Pine Nut and Glazed Goats Cheese Tartlets (v)

    Vegetarian Parmesan and Cayenne Shortbread
    Roasted shallot puree, confit cherry tomato (v, ng)

    Pea and Mint Arancini
    Lemon and chive crème fraiche (v, ng)

    Chilled Shot of Lightly Spiced Gazpacho (ng, v, vg)

    Falafel
     Avocado and chilli dip (ng, v, vg)

  • Rosemary and Garlic Focaccia
    Netherend Farm butter and Extra Virgin olive oil to the table (£3 pp supp)

    Terrine of Ham Hock and Leeks
    Served with granary toasts and house piccalilli (ng)

    Beef Carpaccio
    Chicory, pear and stilton salad, caramelised walnuts (ng

    Cotswold Gin and Beetroot Cured Salmon
    Beetroot puree, sourdough croutes, lemon and dill mayonnaise, rocket salad (ng)

    Roulade of Free Range Chicken
    Sun blushed tomato and prosciutto, with sweet pepper chutney and toasted brioche (ng)

    Pressed Pork Belly
    Crackling, crispy chorizo, roasted apple sauce, pea shoot and charred pink lady salad (ng)

    Severn and Wye Smoked Salmon
    Horseradish panna cotta, mixed baby leaf and radish salad. (ng)

    Salad of Prosciutto Ham
    Grilled peach and burrata with chilli and basil pesto (ng)

    Vegetarian and Vegan

    Topped Hummus Plate
    Lemon and coriander hummus, topped with roasted pistachios, pomegranate seeds, red onion, tomatoes and extra virgin olive oil, served with pitta bread (ng, v, vg)

    Panzanella Salad
    Heritage tomatoes, roasted red pepper, olives, toasted bread, basil and vegetarian Parmesan shavings (ng, v, vg)

    Pea and Mint Velouté
    Topped with toasted almonds and lemon oil (ng, v, vg)

  • Red Wine Braised Blade of Beef
    Grain mustard mashed potatoes, honey and parsley glazed carrots, baby watercress, red wine and thyme sauce (ng)

    Pan-fried Chicken Supreme
    Potato gratin, fine beans, roasted pearl onions, crispy bacon, tarragon cream sauce (ng)

    Roast Sirloin or Ribeye of Beef
    Chateau potatoes, roasted shallot, buttered spring cabbage, Yorkshire pudding and beef sauce (ng)

    Roast Leg of Lamb
    With lemon and rosemary, tabbouleh salad, chargrilled vegetable skewer, red pepper sauce (ng)

    Duo of Lamb
    Rosemary and garlic marinated chump, slow cooked shoulder, spring onion mashed potato, minted peas and broad beans, rosemary jus (ng)

    Roast Loin of Pork
    Fondant potato, creamed savoy cabbage with carrots and pancetta, cider and tarragon cream sauce (ng)

    Baked Salmon
    With spring onion, vegetable and lemon cous cous, balsamic roasted cherry tomatoes, rocket salad and pesto dressing (ng)

    Grilled Seabream
    With ratatouille, steamed new potatoes and salsa Verde (ng)

    Beef Wellington
    Beef fillet wrapped in mushroom duxelles, prosciutto and puff pastry, served with horseradish mashed potatoes, glazed carrots, beef jus (£5 ph sup)

    Vegetarian and Vegan

    Ravioli of Charred Mediterranean Vegetables and Mozzarella
    Served with a roasted tomato, chilli and basil sauce (ng, v, vg)

    Spiced Chickpea and Lentil Dhal Cake
    Avocado, tomato and chilli relish (ng, v, vg)

    Grilled Aubergine Stuffed with Ratatouille
    Topped with a herb crust and served with a rocket salad and mustard dressing (ng, v, vg)

  • Vanilla Bean Panna Cotta
    Elderflower and prosecco jelly, poached rhubarb, crushed meringue pieces (ng)

    Dark Chocolate and Biscoff Torte
    White chocolate and honeycomb ice cream (ng, v)

    Mango Cheesecake
    Pineapple and mint salad, coconut sorbet, spiced rum syrup (ng,v)

    Tiramisu
    Sponge fingers soaked in espresso, layered with Kahlua and mascarpone cream, chocolate coffee beans (v)

    Lemon Posset
    With vanilla and lemon shortbreads. Served with English raspberries and strawberries (v)

    ‘Black Forest’
    Dark chocolate mousse, griottine cherries, chocolate crumb, chocolate shards (ng, v)

    Strawberry and Pedro Ximinez Trifle
    Lemon sponge with Pedro Ximinez sherry, macerated strawberries, vanilla custard and Chantilly cream, topped with toasted almonds (v)

    Warm Raspberry and Almond Tart
    Amaretto cream, raspberry sauce (ng, v)

    Vegan

    Maple Roasted Peaches
    Raspberry sorbet, vanilla & orange shortbread (ng, v, vg)

    Lemon Sorbet
    Served with fresh raspberries (ng, v, vg)

  • Fish and Chips
    Beer battered market fish served with skin on chips, fresh tartare sauce and lemon wedge (ng) Max 140 guests

    Pulled Pork Bap
    Slow cooked pork shoulder, sage and onion sausage meat stuffing, roasted apple sauce (ng).

    Pulled Lamb

    Rose harissa pulled lamb shoulder, with bulgar wheat salad, pickled red onion, red pepper hummus and mint yoghurt (ng)

    Beef Burrito
    Slow cooked Beef chilli, guacamole, soured cream, roasted red onion and peppers, mozzarella and cheddar mix, all served in a tortilla wrap (ng)

    ‘The Barn Burger’
    Hobbs House Bakery ultimate seeded burger bun, chargrilled 100% beef burger, pulled beef, Monterey Jack cheese, baby gem lettuce, plum tomato and burger sauce.

    Loaded Hot Dog
    Brioche bun, Pork sausage, bbq pulled pork and crispy onions.

    Add chips to any dish for £3.

    Vegetarian/Vegan options available.

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Autumn/Winter Menu

  • Pork, Sage & Onion Quail Scotch Egg 
    With roasted apple sauce   

    Beef Wellington
    Beef fillet wrapped in prosciutto ham, mushroom duxelles & puff pastry

    Chicken Satay Skewers 
    With roast peanut & soy dip (ng) 

    Short Rib of Beef Croquette 
    With blue cheese and soured cream dip (ng) 

    Moroccan Spiced Lamb Skewers 
    With rose harissa yoghurt  (ng) 

    Severn & Wye Smoked Salmon 
    Mixed herb blini, chive crème fraiche   

    Crispy Tempura Calamari 
    With sweet chilli mayonnaise  

    Vegetarian and Vegan

    Butternut Squash & Sage Arancini 
    With chive soured cream (v) 

    Double Gloucester & Thyme Scone  
    With vine tomato and balsamic chutney (v) 

    Mushroom & Chive Polenta Square 
     With roasted red pepper sauce (v, vg, ng) 

    Macaroni and Three Cheese Fritters
     With Bourbon-laced BBQ sauce (v)  

    Warm Shot of Cauliflower & Truffle Velouté (v, vg,ng)  

  • Duck Terrine 
    Confit duck, Armagnac soaked prunes and leek terrine, with toasted  brioche & red onion marmalade  (ng) 

    Confit Pork Belly  
    Served with Asian slaw, a mixed shoot salad with chilli & miso soy dressing  (ng) 

    Ale Braised Beef Fritter 
    Horseradish cream, rocket salad, crushed pink peppercorns  

    Spiced Lamb Kofta 
    Red pepper hummus, charred flatbread & tzatziki   

    Oak Roast Salmon 
    With beetroot puree, Cornish Crab bon bon, endive salad (ng) 

    Potted Smoked Trout 
    With tarragon infused butter, warm potato & grain mustard salad, cracker breads  (ng) 

    Severn and Wye smoked salmon  
    With crispy capers, lemon & dill mayonnaise, chargrilled sourdough & mixed leaves (ng) 

    Vegetarian and Vegan

    Pea & Mint Velouté 
    Topped with crumbled North Cerney goats cheese, toasted almonds and a swirl of lemon infused oil (ng, v)  

    Panzanella Salad 
    With heritage tomatoes, roasted red pepper, olives, toasted focaccia, basil & topped with Grana Padano shavings (ng, vg)  

    Spiced Chickpea & Lentil Dhal Cake 
    Served with an avocado, tomato and chilli relish (ng, vg)  

  • Braised Feather Blade of Beef 
    With horseradish mash, tender stem broccoli, baby watercress & a red wine and thyme-infused jus  (ng) 

    Roast Sirloin or Rib of Beef 
    With chateau potatoes, maple roasted parsnips, braised red cabbage & a beef sauce  (ng) 

    Roast Sirloin or Ribeye of Beef
    Chateau potatoes, roasted shallot, buttered spring cabbage, Yorkshire pudding and beef sauce (ng)

    Honey Glazed Duck Breast 
    Bubble & squeak cake, roast shallot puree and braised chicory, served with duck and armagnac sauce 

    Roast Loin of Pork 
    With dauphinoise potatoes, heritage carrots & fine beans, served with cider cream sauce (ng) 

    Pan Fried Chicken Supreme 
    Served with fondant potato, creamed savoy cabbage, crispy pancetta & a tarragon jus (ng) 

    Rosemary & Garlic Marinated Chump of Lamb 
    Slow cooked shoulder, roast garlic mashed potatoes, crushed minted peas & a rosemary & port sauce  (ng) 

    Roast Salmon Fillet 
    Served with crushed potatoes, harissa-dressed tender stem broccoli and rocket salad (ng) 

    Grilled Seabass 
    With sauté potatoes, celeriac puree, roast fennel, and a crispy chorizo & caper dressing  (ng) 

    ‘Tasting of Berkeley Heath Farm Beef’  
    Roast fillet, braised beef fritter, mini cottage pie, shallot puree & tender stem broccoli served with a red wine Jus  (£4.95 ph sup) 

    Vegetarian and Vegan

    Tortellini of Pumpkin & Sage 
    With mixed wild mushrooms & a herb dressing  (ng, v) 

    Spiced Vegetable Tagine 
    Served with a mixed herb, pomegranate & pistachio couscous & a garlic & coriander flatbread (ng, vg) 

    Grilled Aubergine Stuffed with Ratatouille 
    Topped with a herb crust & served with a rocket salad & mustard dressing (ng, vg) 

  • Dark Chocolate & Pistachio Torte 
    Served with pistachio ice cream (ng) 

    Classic Treacle Tart 
    With Cornish clotted cream  

    Apple & Sultana Strudel 
    Vanilla crème anglaise, pear & ginger compote 

    Warm Raspberry & Almond Frangipane Tart 
    Raspberry coulis, raspberry ripple ice cream (ng) 

    Sticky Toffee Pudding 
    Salted caramel fudge sauce, honeycomb ice cream 

    Tiramisu 
    Sponge fingers soaked in espresso, layered with Kahlua and mascarpone cream, chocolate coffee beans (v)  

    Vanilla Crème Brulee 
    Garibaldi biscuits, maple roasted plums (ng) 

    Dark Chocolate & Clementine Mousse 
    Caramelised white chocolate & cranberry bark  (ng) 

    Vegan

    Maple Roasted Peaches
    Raspberry sorbet, vanilla & orange shortbread (ng, v, vg)

    Lemon Sorbet
    Served with fresh raspberries (ng, v, vg)

  • Fish and Chips
    Beer battered market fish served with skin on chips, fresh tartare sauce and lemon wedge (ng) Max 140 guests

    Pulled Pork Bap
    Slow cooked pork shoulder, sage and onion sausage meat stuffing, roasted apple sauce (ng).

    Pulled Lamb

    Rose harissa pulled lamb shoulder, with bulgar wheat salad, pickled red onion, red pepper hummus and mint yoghurt (ng)

    Beef Burrito
    Slow cooked Beef chilli, guacamole, soured cream, roasted red onion and peppers, mozzarella and cheddar mix, all served in a tortilla wrap (ng)

    ‘The Barn Burger’
    Hobbs House Bakery ultimate seeded burger bun, chargrilled 100% beef burger, pulled beef, Monterey Jack cheese, baby gem lettuce, plum tomato and burger sauce.

    Loaded Hot Dog
    Brioche bun, Pork sausage, bbq pulled pork and crispy onions.

    Add chips to any dish for £3.

    Vegetarian/Vegan options available.

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