‘Pussy said to the Owl, ‘You elegant fowl!
How charmingly sweet you sing!
O let us be married! too long we have tarried:
But what shall we do for a ring?’

E. Lear

The team at the Edward Lear have gained a wealth of experience in helping the happy couple to organize their perfect celebration, whether it be a smaller, more intimate affair, or a grand hire of the whole building. From menu planning to wine selection, organizing flowers, a DJ, live music, transport and the all important cake, we can offer help whenever you need it.

Please see a selection of our wedding breakfast dishes below.

We price our menus depending on the options chosen and you can expect to pay between £20.00 and £35 per head for a three course meal.

We do not charge a venue hire and operate a minimum spend policy.

Get in touch today to see what options we have that are suitable for your happy day.


Please choose 3 dishes from each course, and our chef will then provide you with the appropriate cost per head.

Mediterranean vegetable stack, crisp halloumi cheese, mixed leaves with balsamic reduction
Peking duck, spring onion, baby carrots with sweet soy, ginger & sesame dressing
Beef carpaccio, carrots & peppers julienne, mustard leaves & Dijon dressing
Rare tuna, shaved fennel, chilli, capers, lemon & micro watercress
Pork & rabbit terrine, spiced plums, toasted bread & baby leaves
Soused herring, baby beetroots, quail eggs with micro herb salad
Butternut squash soup, crushed hazelnuts & crisp sage
Goat’s cheese & sweet pepper tart with pesto served with baby leaves
Potted sea trout, pea shoots with toast soldiers

Lemon & thyme chicken supreme, mashed potatoes, smoked bacon, broad beans & tarragon jus
Fillet of Scottish salmon, new potatoes, wilted spinach, crispy leeks & dill hollandaise
Warm leek & tarragon mousse, seasonal vegetable minestrone & parsnip fritter
North Atlantic cod fillet, pink fir potatoes, marsh samphire & seafood sauce
New Forest mushroom risotto, rocket, shaved parmesan & truffle oil
Roasted mixed beetroots, goat’s cheese, walnuts served on a baby leaf salad
Sautéed monkfish, pink fir potatoes, turnip greens with curried lentils
West Devon lamb rump, fondant potato, Swiss chard & minted jus
Braised short ribs of beef, horseradish mash & curly kale

Apple & rhubarb crumble with homemade custard
Passion fruit panna cotta with caramelised oranges
Warm chocolate brownie with vanilla ice-cream
Pear & almond tart with Dorset clotted cream
Chocolate fondant & vanilla ice-cream
Kiwi Crème brûlée served with brandy snaps
Lemon tart served with raspberry mousse
Toffee cheesecake
A selection of British cheeses with oatcakes and quince jam


The owl and the pussy Cat – Edward Lear

The Owl and the pussy cat went to sea
In a beautiful pea green boat,
They took some honey, and plenty of money
Wrapped up in a five pound note.
The Owl looked up to the stars above,
And sang to a small guitar,
‘O lovely Pussy! O Pussy my love,
What a beautiful Pussy you are,
You are,
You are!
What a beautiful Pussy you are!’

Pussy said to the Owl, ‘You elegant fowl!
How charmingly sweet you sing!
O let us be married! too long we have tarried:
But what shall we do for a ring?’
They sailed away, for a year and a day,
To the land where the Bong-tree grows
And there in a wood a Piggy-wig stood
With a ring at the end of his nose,
His nose,
His nose,
With a ring at the end of his nose.

‘Dear pig, are you willing to sell for one shilling
Your ring?’ Said the Piggy, ‘I will.’
So they took it away, and were married next day
By the Turkey who lives on the hill.
They dined on mince, and slices of quince,
Which they ate with a runcible spoon;
And hand in hand, on the edge of the sand,
They danced by the light of the moon,
The moon,
The moon,
They danced by the light of the moon.