Menu

Cream of cauliflower soup with cheddar cream and parmesan crumb
Salmon plate – slow cooked herb rolled salmon, beetroot cured salmon, rillette of salmon, cucumber salad and melba toast
Pressed chicken and herb terrine with piccalilli vegetables
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Duo of slow roast pork with sage and roast garlic stuffing, apple puree, seasonal vegetables and rosemary roast potatoes
Lemon crusted roast haddock, creamed spinach, caramelised chicory and buttered new potatoes
Butternut squash, cashew nut and coriander spring roll, spaghetti of vegetable and a sweet chilli dipping sauce
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Warm orange sponge, fresh orange ‘marmalade’ with crème fraiche ice cream
Rich chocolate tart with stem ginger cream parfait
Vanilla pear fool and oat biscuits

£35.00 per person   £10.00 per child (Up t 9)   £18.00 per child (10-15)

Booking is essential – Call today on 01438 813 825
email yourevent@knebworthhouse.com

January is the time when I begin to put some flesh on the bones of the ideas planned for the coming year. We constantly review and refresh menus at Knebworth, from sandwiches and salads within the day-visitor offer in the Garden Terrace Room, to looking at food trends and styles for the forthcoming wedding and conference season.

To develop the array of food on offer in The Garden Terrace Room at Knebworth this year we are focusing on further extending our hand-made cakes and pastries, with an eye on dietary requirements. A new and exciting supplier we’ve found this year means that we are developing a range of gluten-free cakes and pastries; in conjunction with this we are also developing gluten-free and vegan sandwiches and wraps.

Andy - Knebworth head chef

As head chef at Knebworth I like to speak directly to wedding couples and event organisers too if possible. Our bespoke menus are really only limited by your imagination and budget. So what can you expect when you come here?

Well the first thing I always ask is about personal likes and dislikes and what they choose to eat when they have a choice – because this always colours the menu.  The fact is you actually can’t cater for all 180 people in the room – but you certainly can make sure that the bride and groom adore their meal and that it fits with what they want from their day!

International influences are becoming more and more popular. In the last year we have done an Italian/Caribbean wedding, an Asian/European “East Meets West” wedding, incorporated Chinese, Thai, American and Japanese ingredients and styles… you name it!  Guinness punch mousse for dessert, anyone?

Odd requests are fine too – one couple asked for potato wedges as a wedding starter and we were happy to do that. Can potato wedges be glammed up? Of course they can – picture a delicate little cheese and chive mousse dip, crossed crispy bacon to give a bit of architectural shape on the plate, surrounded by finely cut crispy wedges…

All we ask of our customers is that they let their imagination roam, and tell us what they are really after – and let us help.  Don’t worry, we will tell you if the ideas really won’t work or are too heavy – and find a way to make it work for you. We’re happy to design more classic wedding menus too of course!