Food & Drink Menus

Sample Menus

Sample Canapé Menu

  • Beetroot Cured Salmon on Pumpernickel Bread with Sour Cream & Chives
  • Mini Duck Terrine on Crisp Rice Flour Pancake topped with Sweet & Sour Plum Ketchup & Chervil
  • Duo of Salmon-Poached & Smoked Salmon, Crème Fraîche & Onuga Caviar
  • Chicken, Mango & Lime Noodle Salad on a Thai Cracker
  • Rare Herefordshire Beef topped with Celeriac Rémoulade on a Truffled Croute
  • Tuna Ceviche coated with Sesame Seeds with a Wasabi & Avocado Salsa
  • Parsnip Custard Tartlets with Seared Pigeon & Diced Rhubarb
  • Lemon Scented Goats’ Cheese wrapped in Beetroot Cannelloni (v)
  • Wild Mushroom Fricassée with White Wine & Thyme on a Rosemary Crostini (v)
  • Ricotta, Roasted Tomato & Fresh Basil Pesto on a Parmesan Shortbread (v)
  • Pea, Pecorino & Mint Purée on a Crostini (v)
  • Mini Herefordshire Sausages glazed with Mustard, Soy & Honey
  • Home-made Crackling skewered Crispy Slow Braised Pork Belly
  • Parmesan & Mozzarella Arancini with Tomato Relish
  • Tempura of Prawns with a Sweet Chilli & Cucumber Dipping Sauce
  • Crispy Buttermilk Chicken with a Creole Mayonnaise
  • Panko Breadcrumb Smoked Haddock with Pea Purée Gruyère & Chive Croquettes (v)
  • Seared Haloumi & Watermelon Skewers served with a Mint Dressing (v)

Sample Wedding Breakfast Menus

First Course

  • 24hr Pulled Herefordshire Pork & Truffled Macaroni Cheese
  • Golden & Candied Beetroot, Goats’ Cheese Snow, Fresh Peas & Pea Shoots (v)
  • Smoked Duck, Blood Orange Gel, Crispy Pork Crackling & Apple, Celeriac Rémoulade
  • Beetroot Cured Salmon, Asparagus Velouté, Mint Oil & Lanes Cottage Leaf Salad Pan
  • Fried Scallop, Belly of Pork, Sweetcorn Purée & Chorizo Vinaigrette

Main Course

  • Braised Herefordshire Beef, Horseradish Mashed Potatoes, Whole Carrot & a Red Wine Jus
  • Loin of Herefordshire Pork, Al Forno Potatoes, Wilted Spinach & a Champagne Portobello Mushroom Sauce
  • Seared Sea Bass Fillet, Crushed New Potatoes, Romanesco Broccoli & Bisque Sauce
  • Herefordshire Fillet of Beef, Parsnip Purée, Pedro Ximénez Glazed Shallots, Dwarf Carrots & Beef Sauce
  • Vegetarian Wellington – Caramelised Red Onion Layered with Baby Spinach, Wild Mushrooms & Thyme served with a Braised Cherry Tomato Sauce (v)

Dessert Course

  • Hazelnut Parfait & Salted Butter Caramel Sauce Herefordshire Pear & Frangipane Tart & Vanilla Crème Fraiche
  • Sauternes Poached Peaches, Brown Sugar, Lemon Thyme Cream, Raspberry Soup, Almond Biscotti Cappuccino Semifreddo & Baby Doughnuts
  • Valrhona Chocolate Delice, Cornish Sea Salted Caramel, Malted Milk Ice Cream & Sesame Thins


  • Cafetieres of Freshly Ground Italian Coffee

Evening Food

In all cases, we will be able to cater for Vegan/plant-based requirements. We will always take dietary requirements into account, however, with severe allergies, we cannot guarantee, even with our best endeavours, the avoidance of cross-contamination in our kitchens. Our team will always be happy to discuss your food requirements with you.

Minimum and maximum numbers do apply, please ensure a 50/50 split between two options based on your guest numbers. Contact the Brinsop Office for more information and to let us know of any dietary requirements. Orders are to be placed no later than 6 weeks prior to your big day.


£10 per burger

  • Local butchers beef burger served in a brioche bun with your own selection of fillings: crisp lettuce, gherkins, cheese slices, beef tomato slices, chipotle mayo, smoked streaky bacon, jalapeños.
  • Breaded chicken breast, with crunchy lettuce & lemon mayo, cheese slice.
  • Masala spiced marinated chicken with onion bhaji and mango chutney.
  • Pulled lamb cooked in harissa with tomato chutney, minted slaw.
  • Brinsop House vegan bean burger with crisp lettuce, spiced paprika mayo, gherkins, jalapeno, and cheddar style cheese slice (vegan).

Finger Food

£8 per person

  • Tea brined, buttermilk deep-fried chicken with Brinsop House ‘slaw’ and chefs own Buffalo sauce.
  • Southern deep-fried mushroom and cauliflower ‘wings’ with Brinsop House ‘slaw’ and chefs own Buffalo sauce (vegan).
  • Sticky BBQ chicken wings in chefs own (seriously good) sticky BBQ sauce, topped with a garlic cheesy chilli sauce and jalapenos.

£6 per person

  • Hot Dog – a jumbo dog with ‘Frankies’ mustard & ‘Heinz ketchup’.
  • Brinsop house dog – (not literally) local butchers ‘Weobley Whopper’ sausage topped with caramelised onions in a hot dog roll.

Dirty Fries

£6.50 per person

A pot of fries topped with either;

  • Slow-cooked pulled pork in Brinsop House BBQ sauce and chilli balsamic onions.
  • Braised pulled beef topped with a melting cheese sauce and chopped spring onions.
  • Brinsop House fresh salsa, spiced chipotle mayo and jalapenos (vegan).
  • Fried crumbs with rosemary, thyme, truffle oil and grated parmesan (can be made vegan).

Cheese Board

£9 per person, minimum of 50 servings

We will provide a selection of delicious local and British cheeses.

This will be served with an array of crackers, and local chutney (Brinsop’ s own in house chutney too when available).

This is an ideal evening grazing option taking you through to the small hours.

Bowl Food

£6.50 per item, we recommend two items per person

  • Chargrilled Yakitori chicken with soba noodles, fresh coriander and spring onion.
  • Lamb kofta on jewelled rice (pomegranate and pistachio) and topped with mint raita.
  • Chicken (or Jackfruit) rendang with cucumber sambal, toasted coconut and crushed peanuts (Jackfruit option is vegan).
  • Slow-cooked Sri Lankan beef with a chilli and onion sambal.
  • Aubergine satay curry with sesame, green bean salad and pickled cucumber and carrot (vegan).
  • Local butchers sausage, mustard mash and onion gravy.
  • Braised Hereford beef slow-cooked in local ale on top of a creamy celeriac and potato mash.
  • Succulent chicken pieces cooked with chorizo, hazelnut and saffron served with steaming wild rice.
  • Pork tenderloin in a rich creamy Herefordshire cider sauce, spiced apple relish on sauteed new potatoes with sage.


£4.25 per item, we recommend two items per person

  • Chipotle chicken with pineapple salsa.
  • Spicy pork and black bean with avocado.
  • Shredded Mexican beef with a punchy chilli sauce, fresh lime and red onions.
  • Chilli and Lime fried tofu, pickled red carrot and cabbage and vegan chipotle mayo (vegan).
  • Pork Pibil, crunchy leaf and Brinsop House fresh salsa.
  • Spiced chipotle prawns with Pico de Gallo.


£8 per pizza

Sourdough base Pizza slices with the following toppings (gluten-free available):

  • Margherita – simple and delicious tomato sauce base, mozzarella cheese finished with fresh basil.
  • Meat feast – chicken pieces, chorizo, sausage and pepperoni.
  • Veggie – Goats cheese, black olives, spinach and mushroom.
  • Vegan – Roasted red peppers, chillies, black olives, spinach, walnut pieces, vegan mozzarella.

Pre-Order Wine Menu

These prices are special low prices only for our Brinsop clients. Choose from this delicious selection and let us have your selected wines all waiting, chilled and ready to serve. AND! We can organise all this at practically cost price!

Tastings are available, or if you would like us to box up and send you a selection, please ask our helpful staff and we would be happy to.


Louis Dornier et Fils Brut

A light, fresh, vigorously youthful Champagne with a fine, elegant, slightly lemony nose, lively mousse and long, crisp palate.

Veuve Clicquot Yellow Label Brut NV

Reflecting the traditions of the past, this is full, yet dry and has a rich, creamy style with biscuity flavours.

Veuve Clicquot Brut Rosé NV

Luminous, fresh, pink with initial aromas of red fruits leading to dried fruits and biscuit notes.

Perrier-Jouët Grand Brut

Dynamic, fresh and lively, showing white flowers, grapefruit and notes of pineapple and honey.

Perrier-Jouët Blason Rosé

Copper-tinged, salmon pink with redcurrants on the nose and a mineral character.

Perrier-Jouët Grand Brut

Dynamic, fresh and lively, showing white flowers, grapefruit and notes of pineapple and honey.

Perrier-Jouët Belle Epoque Brut

A prestige cuvée renowned for great length and elegance, these bubbles are also bursting with seductive, ripe berry richness.


Bottega Millesimato Spumante Brut

Fruity on the nose with apple and peach and floral notes. Dry, lively and fresh on the soft palate with balanced acidity.

Bottega Poeti Valdobbiadene Prosecco Superiore

Green apples, pear and citrus fruits with acacia and wisteria notes. Harmonious, elegant and balanced on the palate.

Chapel Down Sparkling Bacchus

Chapel Down Bacchus is characterised by aromas of pineapple, grapefruit and elderflower. The palate is tropical and floral with a crisp texture and refreshing finish.

Bottega Rose Gold NV

Notes of mixed red berries alongside floral and white fruit aromas.

Bottega Gold Prosecco Brut NV

Characteristic, fruity with scents of golden apple, Williams pear, acacia flowers and lily of the valley.

Chapel Down Brut Sparkling Rosé

A pale onion-skin coloured rosé: shows strawberry and notes of blackcurrant-leaf, with hints of shortbread and cream.

Chapel Down Three Graces

A subtle array of flavours from lemon sherbet and strawberry to brioche and fresh bread characters: the palate has delicacy and depth which leads to a rich finish and fantastic length.


Dry, elegant rosé wines

Rare Vinyards Cinsault Vielles Vignes Rosé
Pays d’Oc, France

Harvested in the cool of the morning and cool-fermented to ensure that the flavours of fresh summer fruit are retained.

Côtes de Provence Rosé Pure Mirabeau

Provençal, herbaceous ‘garrigue’ flavours meld well with hints of grapefruit, cherry and orange blossom.

Rich, fruity rosé wine

Anjou Rosé, J. Tourville

A delicate coral off-dry pink from the Grolleau grape with hints of strawberry sweetness.

Selladore En Provence Rosé

An enticing nose that exudes stone fruit and citrus fruit aromas. An enveloping silly texture on the palate is balanced with refreshing acidity and bone dry flavours of peach and grapefruits.

White Wine

Very dry, light, delicate whites

Vinuva Organic Pinot Grigiou, Terre Siciliane

Light, delicately flavoured, refreshingly dry with hints of apple.

Mâcon-Villages, Pascal Clément

Floral and fruit aromas such as acacia and honeysuckle, lemongrass and citrus mingle on a refreshing palate.

Chablis Gliore de Chablis, J. Moreau et Fils

A traditional Chablis, dry, flinty and elegant with a distinctive Chardonnay character on the finish.

Dry, herbaceous or aromatic whites

Pulpo Sauvignon Blanc, Marlborough
New Zealand

Intense aromas of those classic grassy, gooseberry and tropical fruit flavours that have made ‘Kiwi’ Sauvignon Blanc world-famous.

Feudi Salentini 125 Malvasia del Salento

Tropical fruit flavours, with notes of almonds, grape and blossom on a just dry finish.

Menetou-Salon, La Bardine, Joseph Mellot

Fresh citrus fruit, including grapefruit and herbaceous nuances.

Sancerre, Les Collinettes, Joseph Mellot

Styling and crisp aromas of gooseberries and powerful fruit flavours, linked with a clean finish, from one of the finest and most dynamic producers.

Juicy, fruit-driven, ripe whites

Between Thorns Chardonnay
South Eastern Australia

Tropical aromas, followed by flavours of juicy nectarine and peach.

Rare Vinyards Marsanne-Viognier, Pays d’Oc

Soft and aromatic with notes of peach blossom and citrus on the deliciously refreshing finish.

Allumea Organic Grillo Chardonnay, Sicilia

The palate is fresh and crisp, with a great minerality and a long and lingering finish.

Vavasour Pinot Gris, Awatere Valley
New Zealand

Displays a richly structured palate featuring layers of ripe fruit, notes of ginger and a long mineral finish.

Elegant, intricate mineral-laced whites

Pulpo, Albariño Pagos del Rey, Rías Baixas

Aromas of white flowers, hints of peach and apricot lead to a fresh, fruity palate with an almost saline minerality.

Gavi di Gavi, Toledana, Domini Villa Lanata

This excellent producer crafts this refreshing gooseberry and mineral style with delicate floral hints, dry but not austere.

Williams Chase En Provence Blanc

The nose expresses aromatic notes of acacia flowers which are twinned on the palate with refreshing stone fruit flavours of white peaches and apricots.

Red Wine

Light, elegant, delicate reds

Granfort Merlot, Pays d’Oc

A rich, juicy southern French wine using this popular variety that originated from Bordeaux.

Juicy, medium-bodied, fruit-led reds

Rare Vinyards Pinot Noir, Vin de France

From the foothill of the Pyrenees, soft, lightly oaked cherries and blueberries with a hint of spice.

Allumea Organic Nero d’Avola Merlot, Sicilia

Wild berries, cherries and liquorice on the once, with dark cherry, coffee, chocolate and spice on the palate.

Valpolicella Classico, Bolla

A tremendous trio of traditional grapes all showing ripe round berry fruits and a liquorice hint.

Don Jacobo Rioja Crianza, Bodegas Corral

A traditional red Rioja very much in Bodegas Corral’s style, matured for a minimum of 12 months in American oak followed by at least a year in a bottle before release. A blend of 90% Tempranillo with small additions of Garnacha and Mazuelo varieties.

Spicy, peppery, warming reds

Between Thorns Shiraz
South Eastern Australia

Cherry and raspberry, complemented by hints of spice and vanilla.

Feudi Salentini 125 Primitivo del Salento

Elegant with notes of ripe plum, cherry jam and cocoa followed by a hint of spicy vanilla.

St Hallett Gamekeeper’s Shiraz-Grenache-Touriga, Barossa

Shows ripe red berry fruits and spice with floral notes.

Oaked, intense, concentrated reds

Los Intocables Black Malbec, San Juan

A ripe modern Malbec aged for 12 months in Bourbon barrels. It has well-defined structure on the palate with soft tannins, red cherry and vanilla flavours.

Kleine Zalze Family Reserve Cabernet Sauvignon, Stellenbosch
South Africa

Well-integrated berry-fruit with cedar wood aromas: an alluring combination of blackberries, chocolate and liquorice flavours follow the lingering finish.

Gigondas, M. Chapoutier

The alternation of strawberry jam aromas and spicy/peppery notes creates a very pleasant bouquet. Palate: floral then spicy (pepper) notes on entry. The wine displays a superb tannic structure and lovely long-lingering flavours.

Sophisticated, polished, complex reds

Waipara Hills Pinot Noir, Central Otago
New Zealand

Bramble fruit, cherry, spice and a hint of smoke on the nose: black cherry and plum on the palate supported by vanilla spice.

Château des Bardes, Saint-Émilion Grand Cru

The wine has rich, fruit aromas: juicy, sweet tannins backed by soft touches of vanilla-toastiness from time spent in oak.

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