Private Dining at Woodbury Park

We’ve launched brand new private dining menus, delivering an unrivalled choice of delicious Devon dishes.

From a tasty brunch for a small group friends to a banquet for 500 people, Woodbury Park can quite literally cater for every occasion.

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Our chefs are at the top of their game, our events staff know the true meaning of service, and we can boast a spectacular location that is almost unrivalled in the South-West of England.

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To view a selection of what we offer please use the links below and if you’d like to browse all of our private dining menus please complete the form provided. We’ll email you a download link straight away.

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Questions?

No problem, we’re here to help. Please just call the sales team on 01395 234735 and we’ll assist in any way we can.

Please fill in the form below and we'll send you an email containing a link to our menu download.

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Banqueting Sample Menu 2016

Cold Starters

  • Smoked mackerel paté, sour dough toast sweet mustard and chicory
  • Ham hock terrine with rocket salad, cider and apple chutney and chargrilled ciabatta
  • Smoked duck salad with fennel, red onion and blood orange and ginger dressing
  • Beef carpaccio with horseradish dressing
  • Trio of sushi with wasabi cream, soy ginger and julienne salad (v)

Soups

  • Roasted tomato and basil pesto
  • Curried parsnip and bramley apple
  • Cream of cauliflower and blue cheese

Hot Starters

  • Warm chargrilled cajun chicken served on a bed of Caesar salad
  • Twice baked cheese soufflés with stilton and walnut salad
  • Lemon sole fillet with muscat grapes finished with Vermouth and cream sauce

Main Courses

  • Confit duck leg with a braised red cabbage and pancetta fricassee,fondant potato, finished with a thyme jus
  • Pan fried suprême of corn fed chicken wrapped in smoked pancetta resting on a wild mushroom spinach ragoût with creamed potato
  • Crackled belly pork with baked apple, potato dauphinoise and black pepper cider sauce
  • Grilled hake fillet with duchess potatoes, samphire and lemon chive beurre blanc

Signature Dishes

  • Roast rump of English lamb carved pink with minted mash and redcurrant jus
  • West country roast sirloin of beef with Yorkshire pudding served with red wine gravy and garlic and thyme roasted potatoes
  • Individual beef Wellington with chateau potatoes and port reduction

Vegetarian Courses

  • Creamy baby vegetable risotto topped with fresh parmesan shavings and root vegetable crisps
  • New potato, butternut squash and chickpea curry with jasmine
    rice and cucumber raita
  • Walnut and gorgonzola tortellini with a rich tomato, garlic and basil sauce

Desserts

  • Belgian chocolate brownie with vanilla ice-cream and hot chocolate sauce
  • Classic crème brûlée, lavender shortbread and seasonal berriesSticky toffee pudding with caramel sauce and butterscotch ice-cream
  • Citrus tart with fruit coulis and berries
  • Vanilla cheesecake with spiced apple compote

Add a west country cheese platter (minimum numbers apply)

  • Somerset brie, Quicks mature Cheddar, Devon blue and Sharpham rusticServed with a selection of savoury biscuits, French bread, grapes, celery and chutney

Informal Dining Sample Menu 2016

Hot Meats, Fish and Vegetarian Dishes

  • Honey glazed gammon
  • Whole leg of lamb marinated in harissa, coriander and lime, served with mango and vine tomato salsa
  • Crackled leg of pork and apple sauce
  • Thai red chicken curry with sticky rice
  • Beef tribute ale pie
  • Chicken ham hock pie
  • Falafel and courgette bhajis (v)

Cold Meats, Fish and Vegetarian Dishes

  • Charcuterie platters, parma ham, salami and chorizo
  • Smoked meat platter of ham, chicken and duck
  • Smoked fish platter of salmon, mackerel and trout
  • Whole dressed salmon and prawn platter with marie rose, watercress mayo and fresh lemon
  • Spinach, red pepper and goat’s cheese roulade (v)

Salads, Vegetables and Potatoes

  • Summer coleslaw
  • Potato salad with spring onions
  • Mediterranean cous-cous
  • Patatas bravas
  • Spicy jacket wedges
  • Crispy roast potatoes with garlic and thyme
  • Salt roast potatoes with rosemary
  • Sweet potato fries
  • Celery nut and sultana salad
  • Tomato, red onion and cucumber salad

Traditional Dessert Station

  • Crème brulee
  • Warm seasonal berry crumble
  • Raspberry and white chocolate cheesecake
  • Banoffee pie
  • Warm bread and butter pudding

Canapes Sample Selection 2016

Canapes

  • King prawn tempura, lemon mayo
  • Smoked salmon blini, horseradish
  • Tuna, sesame, ginger, wasabi
  • Braised beef en croûte with smoked potato puree
  • Confit duck roll, plum jam
  • Ham hock and mustard terrine
  • Wild mushroom vol au vent
  • Brie and cranberry melts
  • Jalapeño poppers
  • Teriyaki chicken

Signature Canapes

  • Yorkshire pudding, beef, horseradish
  • Cocktail sausage, honey, sesame
  • Brie and grape crostini
  • Smoked salmon pate, oatcakes
  • Hummus cups, cucumber, tomato
  • Sweet pepper and cream cheese wraps
  • Broad bean, ricotta, mint, bruschetta
  • Parma ham and goats cheese rolls
  • Lamb Kofta, mint yogurt dip
  • Stilton and grape bites
  • Mini chocolate eclairs
  • Scone, cream, jam
  • Macaroon, pistachio cream

Little Plates Sample Menu 2016

Meat

  • Small gourmet burger
  • The little dog and sauté onions
  • Sausage ‘n’ chips cone
  • Belly pork, pea purée
  • Steak and kidney pie
  • Cured meat, pickles
  • Pate and melba toast
  • Thai red chicken curry, sticky rice, prawn cracker

Fish

  • Scampi and chips with tartar sauce
  • Char sui salmon stir fry
  • Fish pie
  • Devon crab, baby gem lettuce, citrus dressing

Vegetarian

  • Caesar salad
  • Three-cheese macaroni
  • Grilled pear, roquefort, chicory and grape salad
  • Butternut squash risotto

Sweets

  • Profiteroles with chocolate sauce
  • Mini pavlova filled with fresh cream and berries
  • Scone, clotted cream and jam
  • Assorted tray bakes

Afternoon Tea Sample Menu 2016

Cream Tea

  • Freshly baked fruit scones served with clotted cream and strawberry preserve
  • Tea and coffee

Full Afternoon Tea – Served on tiered stands.

  • Includes freshly baked fruit scones served with clotted cream
    and strawberry preserve, plus tea and coffee.

Freshly Made Sandwiches

  • Free range egg mustard cress
  • Tuna and cucumber
  • Rare roast beef and creamed horse radish
  • Honey glazed gammon ham English mustard
  • Quicks mature cheddar and chutney
  • Chicken breast and coronation mayo
  • Smoked salmon and cream cheese

Cakes and Bakes:

  • Victoria sandwich
  • Lemon drizzle cake
  • Chocolate fudge cake
  • Coffee walnut cake
  • Rock cakes
  • Cherry bakewell slice
  • Macaroons

Afternoon Tea and Bubbles

  • Full afternoon tea served with a glass of chilled Champagne

Finger Buffet Sample Menu 2016

  • Selection of sandwiches
  • Chicken fillets with a salsa dip
  • Crudités and dips
  • Cocktail pasty (traditional and vegetarian)
  • Homemade pork and sage sausage rolls
  • Sea salt roasted potatoes with sour cream and chive dip
  • Homemade pepperoni pizzas
  • Roast potatoes with garlic and fresh herbs
  • Smoked salmon and cream cheese bagels
  • Tortilla chips, guacamole, salsa and cream cheese
  • Whitebait with tartare sauce
  • Red onion and goats cheese tarts
  • Poached salmon and cream cheese wraps
  • Onion bhaji with minted yogurt dip
  • Selection of quiches
  • Filo prawns and sweet chilli dip
  • Crisps and nut selection
  • Mixed Mediterranean olives
  • Mini fruit scones, clotted cream and jam
  • Chocolate brownie bites
  • Melon and pineapple platter
  • Mini meringues filled with fruit fresh cream

BBQ, Hog Roasts and Paella Sample Menu 2016

Barbecue on the Terrace

  • Darts farm prime beef burger
  • Marinated chicken legs three ways
  • Devonshire sausages
  • Leg of lamb steaks with garlic and rosemary
  • Chicken and pineapple skewers with thyme lemon and honey
  • Salmon, king prawn with sweet chilli marinade
  • Belly pork and black pudding
  • Falafel burgers with curried yogurt
  • Halloumi button mushroom sweet pepper courgette onion kebabs
  • Spicy lamb koftas mint raita
  • Salmon and king prawn with sweet chilli marinade
  • Seasoned sirloin steaks
  • BBQ pulled pork

Hog Roast on the Terrace

  • A whole, local, outdoor bred pig slowly roasted and carved on the terrace
  • Freshly baked granary and white baps
  • Apple sauce, sage and onion stuffing

Paella Station

  • Traditional Catalonian paella served with a selection of artisan breads

Salads and Side Dishes

  • Summer coleslaw
  • Tomato red onion and cucumber
  • Mediterranean vegetable pasta with pesto
  • Potato salad with spring onion
  • Mediterranean cous cous
  • Rice and mixed bean
  • Sweet sour beetroot
  • Vegetable penne pasta
  • Sweet potato fries
  • Minted new potatoes
  • Spicy jacket wedges
  • Crispy roast potatoes with garlic and thyme
  • Salt roast new potatoes with rosemary
  • Loaded potato skins
  • Patatas bravas

Traditional Dessert Station – With clotted cream and thick double cream. Please choose three dishes

  • Crème brulee
  • Warm seasonal berry crumble
  • Raspberry and white chocolate cheesecake
  • Banoffee pie
  • Fresh fruit salad
  • Warm bread and butter pudding

Breakfast and Brunch Sample Menu 2016

Breakfast Baps – Served in a floured baps with accompanying sauces.

  • Bacon and sausage OR Bacon sausage and egg

The Full English Breakfast

  • Back bacon, local pork sausages, hash browns, eggs, Heinz beans
    grilled tomatoes, sauté mushrooms
  • Toast basket with butter and preserves

Continental Breakfast

  • Selection of Danish pastries, croissants, muffins
  • Toast basket with butter and preserves
  • Selection of fruit yogurts
  • Fresh fruit platter
  • Selection of cereals and granola

Brunch Menu

  • Eggs Florentine/Benedict
  • Eggy bread or waffles with smoked bacon and maple syrup
  • Smoked haddock and poached eggs
  • Scrambled egg with pancette served on toasted sourdough
  • Pancakes with maple syrup and blueberries
  • Steak ‘n’ eggs
  • Fruit platter with Greek yoghurt and honey

Includes

  • Tea, coffee, fruit and herbal infusions
  • Jugs of orange and apple juice