Food @ The Ballroom

Here at The Ballroom we understand how special every couple’s wedding day is. We are here to work with you and offer as much support & advice as needed. We work with to provide menus which are flexible and can be adapted to ensure they are perfect for your big day. We will be on hand to assist you every step of the way. We will listen to what you need and offer our professional advice when needed. Our extensive range of options include traditional wedding breakfasts, alternative sit down meals such as carvery or hog roast, exotic canapes and host of evening suppers.

See our food packages below

Carvery Menu
A Selection of Carved Meats -
Roasted Ham, Butter Glazed Turkey & Topside of Beef.
Traditional Condiments.
Herb Roasted Baby Potatoes.
Stone Baked Summer Vegetables.
Marinated Chicken Tandoori Skewers.
A Selection of Artisanal Breads and Bottled Oils.
Authentic Greek Salad.
Chef’s Recipe Red Slaw.
A Selection of Pork & Beef Patties.
Individual Pieces of Gooey Chocolate Brownie with Chantilly Cream.
Summer Fruits Pavlova with Coulis.
Menu A
Chef’s Recipe Soup served with a Giant Crouton. (V)
Chicken Liver Parfait with Red Onion Marmalade and Melba Toast.
Marinated Chicken Skewers with a Rocket Salad.
Classic Italian Bruschetta with Roasted Tomatoes and Peppers. (V)
Braised Beef, Red Wine Jus and Blue Cheese Mash.
Roasted Chicken Supreme with a Wild Mushroom & Mustard Reduction on a Bed of Chive Potatoes.
Delicate Pieces of Poached Fish Fillets in a Dill Sauce with a Parmesan Pomme Purée Crust.
Sweet Leek & Maris Piper Potato Gratin with a Watercress Salad. (V)
Chef’s Lemon Tart with a Bitter Fruit Coulis.
Gooey Chocolate Brownie with a Marble Cocoa Shard.
Crème Brulée with Hand Crafted Shortbread Biscuits.
Fruits of Forest Cheesecake with Cinder Toffee.
*A choice of one dish from each course plus one vegetarian option for the main course*
Menu B
Figs, Rocket & Parma Ham with a Pomegranate Vinaigrette.
Chef’s Chargrilled Chicken Caesar Salad with Ciabatta Croutons on a
Bed of Romaine Lettuce.
Marinated Slices of Salmon Fillet with a Turmeric and Caper Oil.
Hand Crafted Falafel with a Zucchini Salsa. (V)
Topside of Beef, Roasted Shallots, Beetroot Purée and a Woodland Jus.
Ballotine of Chicken with Black Pudding and a Bramley Apple Reduction.
Poached Salmon, Warm Beetroot & Potato Salad with Salsa Verde.
Wild Mushroom & Spinach Tagliatelle with a Chestnut Purée.
Sticky Date Pudding with a Butterscotch Glaze.
Summer Fruits & Berries with Crisp Meringue.
Dark Chocolate Torte with Muscovado Cream.
Raspberry Shortbread Mille Feuille.
*A choice of one dish from each course plus one vegetarian option for the main course*
Evening Suppers
Traditional Meat & Potato Pie or
Lancashire Cheese & Onion Pie served with Mushy Peas, Beef Jus, Braised Red Cabbage and Pickle Onions.
Aromatic Medium Spiced Chicken Curry with a Hint of Coconut served with Pilau Rice.
Lasagne, made with Layers of Beef Ragu, Cheesy White Sauce and Lasagne Sheets with a Basil & Parmesan Crumb finished with Garlic Bread.
‘Bedtime Butties’ a Selection of Back Bacon or Pride of Pendle Sausages served on Freshly Baked Rolls with Traditional Accompaniments.
Home Made Chilli Con Carne made with a Special Blend of Spices to give it that authentic Mexican Flavour served with Cumin Rice.