Spring round-up from Caper & Berry

The last few months seem to have flown by; and we cannot believe we have now firmly landed into April.

Spring at Loseley Park is such a wonderful time of year, the spring bulbs have been stunning and despite the odd April shower, so far we have had pleasant weather for all of our weddings and events.

Over the last few months, we have been busy getting ready for our summer season. Whilst still running events; we have all managed to squeeze in a little holiday after the festive season to recuperate from a busy year last year and also to start putting plans and preparations in place to make this year even better and bigger than last!

We have launched a fantastic new menu for this year, which is going down a storm with our wedding guests, with our delicious pulled Traditional English game combined with shredded fresh parsley served with our wonderful shallot and fennel chutney and toasted rye simply flying off the shelves!

Following our dinner in November last year with the UK Alliance of wedding planners; we have seen a huge rise in our wedding couples choosing a fish option for their main course.

A light and summery option for all those July and August weddings.

Here are just a couple of our favourite new dishes!

Sea Trout, Celeriac & Spinach – Pan fried fillet of sea trout, served with a celeriac fondant, griolle mushroom and pea fricassee on a spinach pesto

Seabass – Fillet of seabass, on a bed of rainbow chard, chargrilled cauliflower, topped with cherry vine
tomatoes

Salmon, Cous Cous and Asparagus – Roasted fillet of salmon, giant cous cous tossed with asparagus tips, garden peas and toasted pine nuts with salsa verde and herbs