Create your own bespoke wedding afternoon tea menu from our extensive range of delicious menu options. Price on application for additional items.

For the Traditional five-tiered stand, please choose six savoury items from the following.

Lemon infused crayfish tails, shredded gem lettuce, avocado purée and tomato petals dressed with an Irish whisky Marie Rose sauce

Hot smoked trout and gin pâté served on a seeded crouton topped with salmon caviar and dill

Poppy seeded choux bun filled with Scottish smoked salmon, lime cream cheese and topped with a lemon gel

Saffron cured mackerel fillet on a bed of heritage potato and cucumber salad topped with pickled shallot rings

Rose of local Brickhill ham served on a spinach and garlic English breakfast muffin and topped with hollandaise sauce

Venison and wild mushroom sausage wrapped in all butter puff pastry garnished with tangy piccalilli and sage crisp

Gressingham duck liver, Cognac and garlic parfait served on brioche and garnished with Sauterne marinated pear

Pork and smoked bacon quail Scotch egg finished with a whole grain mustard mayonnaise

Honey roasted duo of beetroot and crispy quinoa salad, pickled apples and chicory dressed in a honey and mustard vinaigrette

Sun dried tomato, oregano and Somerset brie tartlet topped with crispy caper flowers

Madras spiced cauliflower, coriander and nigella seed filo parcels served with chunky mango chutney

Goats’ cheese and sage savoury cheesecake, red pepper and onion relish with a parmesan tuile


For the Traditional five-tiered stand, please choose one sweet item from each of the following selections.


Freshly Baked Scones

Toasted almond and morello cherry

Apricot and rosewater

Zesty lemon and poppyseed

Plain and fruit scones


Preserves (all accompanied by clotted cream)

Strawberry and Champagne

Raspberry and Chambord

Black cherry and Kirsch

Mulled wine and seasonal berry



Baked custard sablé tartlet, forced rhubarb and rose water compote topped with candied almonds

Salted milk chocolate shortbread tartlet, caramel cream and candied peel

Mandarin tartlet topped with charred mandarin segments and finished with Italian meringue

Pistachio frangipane and salted caramel tartlets topped with Tonka bean cream


Freshly Baked Cakes

Butternut squash and candied pecan sponge cake with cinnamon buttercream and topped with a dark chocolate straw

Baked coconut cheesecake topped with pineapple and chilli salsa finished with pineapple crisps

Lemon sponge cake, meringue shards, candied lemon peel and flapjack pieces



Vanilla crème brûlée with apricot compote

Raspberry and rose mousse

Chocolate mousse with rhubarb compote

Woburn Coffee House Prosecco trifle


Petit Fours

Kir Royale marshmallow

Coconut macaroon sandwiched with lime ganache

Dark chocolate orange and Grand Marnier fudge

White chocolate and Malibu hand rolled truffles

Mango and passion fruit pâte de fruits