Food Packages

At Stanlake Park, we believe every unforgettable celebration begins with exceptional food and thoughtful planning. That’s why our trusted catering partner, Fingers & Forks, provides award-winning wedding catering in Berkshire, combining creativity, quality, and seamless service to complement our stunning vineyard wedding venue near London.

Their dedicated wedding planners offer unlimited support, working closely with you to bring your unique vision to life. From the initial consultation to the final toast, every detail is tailored to your style and taste — so you can relax and enjoy your special day knowing it’s in expert hands.

Led by talented Head Chef Kevin Cadman, the Fingers & Forks team creates exquisite, restaurant-quality menus that capture the essence of your celebration. Couples can choose from acclaimed signature dishes or design fully bespoke options, ranging from elegant three-course meals to relaxed sharing platters and vibrant street food stalls — ideal for both rustic vineyard weddings and luxury countryside celebrations.

Their seasonal menus highlight the finest locally sourced ingredients, including Chiltern-reared lamb, artisan English cheeses, and fresh regional produce, ensuring every plate reflects the best of British craftsmanship and flavour.

To make planning effortless, we also offer a complimentary menu tasting — the perfect opportunity to experience your chosen dishes and finalise every delicious detail before the big day.

Canapés

• Butchers cocktail sausages in sticky rosemary and redcurrant glaze
• Salt and pepper squid bites with sweet chilli sauce
• Wild mushroom and roasted shallot toasties (V)
• Smoky spicy chicken bites with smoky BBQ sauce
• Beef sirloin sticks with green peppercorn béarnaise dip
• Green Thai tiger prawn tails with lime, ginger, and chilli dip
• Minted edamame hummus spoons with crispy onions and seeds (V)
• Mumbai spiced chicken skewer with smooth mango chutney
• Smoked trout on black bread with honey mustard sauce
• Spring rolls with sticky plum sauce (V)
• Blackened salmon bites with spiced yoghurt dip
• Smoked Applewood toasties topped with caramelised onions (V)
• Smoked duck breast with mango salsa spoon
• Panko-crusted prawn tails with light wasabi dip
• Asparagus tips with citrus herb dip (V)
• Crispy duck rolls with sesame hoisin dip
• Smoked salmon with chive cream cheese and orange zest
• Smoky tofu bites with sticky chilli jam and peppers (V)

Plated Starters served with flavoured breads and butter

• Honey glazed goat’s cheese on toasted English crumpet with baby spinach leaves and black garlic ketchup (V)
• Chorizo, cannellini bean risotto with crisp Stanlake Regatta wine, Parmesan crumbs, and herb oil
• Ricotta and spinach tortellini with sage dressing, Parmesan shavings, crispy onions, and pea shoots (V)
• Smoked salmon, watercress and frisée leaves, gravadlax and dill sauce
• Butter bean and sesame hummus with grilled courgettes, mint and chilli tzatziki, pomegranate, and bread wafers (V)
• Lemon and paprika chicken with baby leaves, smoked garlic aioli sauce, and smoky chipotle chilli tomato essence
• Bruschetta loaded with heritage tomatoes, black olive tapenade, watercress, smoked mozzarella, basil dressing, and balsamic (V)
• Salmon, tiger prawn, and smoked fish cake with red onion and parsley tartare, baby leaves, and roast pepper sauce

Plated Main Courses

• Garlic-rubbed lamb with rosemary parmentier potatoes, pea and edamame purée, glazed carrot, and mint & coriander dressing
• Sage and smoked salt-rubbed pork loin with Romesco pepper sauce, herby new potatoes, peas, beans, and leeks
• Lemon and thyme baked chicken breast with chive potatoes, seasonal vegetables, light jus, and herb essence
• Honey and thyme roasted duck leg with mini duck fat roasties, hispi cabbage, and red wine jus
• Pieces of beef with button mushrooms, smoked gammon lardons, and baby onions, slow cooked in Stanlake Park red wine, served with creamy herb mash and a pot of peas
• Peruvian spiced leg of lamb with couscous with peppers, semi-dried fruits and spring onions, and tomato red pepper salsa
• Lemon baked sea bass fillet with gnocchi, garlic leeks, and creamy wild mushroom & parsley sauce
• Roast salmon fillet with citrus green beans, squash purée, sautéed garlic new potatoes, and light herb dressing
• Sea bream fillet with parmesan and chive mash, roasted vegetables, artichoke, sun-blushed tomato, and olive dressing
• Sticky smoky chilli baked celeriac steak with wilted spinach, roasted onion, wild mushroom, pepper, and tarragon dressing (V)
• Thyme, garlic, and smoked paprika aubergine confit with baby peppers, shallots, butter beans, and herb & pepper dressing (V)
• Spice-baked cauliflower with crushed sesame chickpeas, lentils, sun-blushed tomato, and roasted pepper sauce (V)

@Louise Adby Photography