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Long banqueting table inside a castle great hall looking toward a stone fireplace, candles lit, mullioned windows pouring daylight, floral runners of dried roses and trailing ivy
Castle & Estate Wedding Catering

Every stone tells a story. Let the menu tell yours.

Bespoke five-course catering for Grade I listed estates and castle great halls across Britain and Ireland.

Plan Your MenuView Weddings
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Alnwick Hall

Grade I Listed · Georgian, 1764 · Northumberland

Harriet & Oliver Cavendish

June 2025 · 220 guests

“We asked for a menu that felt like the house had cooked it itself. Every course arrived as if the estate had been preparing it for three hundred years.”

Menu Highlight

Wild Northumbrian venison, celeriac purée, sloe berry reduction

Alnwick Hall orangery dining room set for wedding breakfast with tall floral arrangements and draped linen
Plated venison course with celeriac purée and sloe berry reduction on white porcelain
Sommelier pouring champagne for wedding guests at candlelit table in Georgian hall
Amuse-bouche course of smoked salmon on blini with crème fraîche arranged on silver slate
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Ashford Castle

Grade I Listed · Norman, 1228 · County Mayo, Ireland

Siobhán & Rían Ó'Brien

October 2025 · 140 guests

“The cheese course came with a hand-written card naming each Irish farmhouse wheel. Our guests kept the cards. That is the level of thought that went into every detail.”

Menu Highlight

Irish farmhouse cheese board, Connemara honey, walnut bread

Ashford Castle great hall set for autumn wedding with candelabras and deep floral arrangements of burgundy dahlias
Artisan cheese board with Irish farmhouse cheeses, honeycomb and walnut bread on aged wooden board
Wedding cake cutting ceremony in candlelit castle dining room with stone archway in background
Seafood starter of west coast oysters with mignonette and lemon on crushed ice
Begin the Conversation

Plan Your Menu

Tell us about your venue and your vision. We will craft a menu as singular as the stone it will be served beneath.

We respond within 48 hours. No pricing tiers, no packages — just a conversation.

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Hever Castle

Grade I Listed · Medieval, 1270 · Kent

Arabella & Frederick Stanhope

May 2025 · 95 guests

“Ninety-five guests and not one plate looked the same as the next. The canapés during the drinks reception were so beautiful that people photographed them before eating.”

Menu Highlight

Spring garden canapés: pea velouté shots, asparagus crostini, smoked duck

Hever Castle courtyard drinks reception with guests and canapé trays against medieval stone walls in spring light
Spring canapés of asparagus crostini and pea velouté shots arranged on white marble slate
Dessert plate of strawberry pavlova with chantilly cream and micro herbs on fine china
Fish course of pan-seared sea bass with samphire and saffron bisque on white porcelain
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Eastnor Castle

Grade I Listed · Gothic Revival, 1820 · Herefordshire

Constance & Hugo Pelham

August 2025 · 260 guests

“Two hundred and sixty guests, five courses, and everything arrived at the same temperature. I do not know how they did it. The kitchen must have been a military operation.”

Menu Highlight

Herefordshire beef fillet, truffle dauphinoise, wild mushroom consommé

Eastnor Castle great hall set for 260-guest wedding reception with long tables and Gothic arch windows
Beef fillet main course with truffle dauphinoise and wild mushroom consommé poured tableside
Chocolate fondant dessert with salted caramel ice cream and gold leaf decoration on dark slate
Pre-dessert of elderflower granita with compressed cucumber in crystal glass

The Autumn Tasting Menu

Twelve courses across the season — from the first pressed apple to slow-braised venison beneath a ceiling of stars.

Seasonal PDF · 24 pages · Complimentary

One email. The menu arrives immediately. We do not share your address.

Plan Your Menu