Catering at Lyde Court. “finest local ingredients prepared by the finest local caterers”

The catering is an essential part of your function.

We can offer Canapés, Vintage Afternoon Tea, Buffets, Barbeques, Paella, Hog and Lamb Roasts and full Banquets.

The menu will be tailored entirely to your needs. You can dine in the candlelit barn or picnic in the sunshine.

We specialise in Vegan and Vegetarian Gluten free menus and food is locally sourced wherever possible.

The lawns and gardens at Lyde Court are the perfect setting for a drinks reception with canapes. Enjoy a glass of Champagne or Pimms whilst our staff serve you and your guests.

We have an excellent range of wines with some superb Champagnes to choose from and can assist with selection if required.

We provide a licensed bar offering a quality selection of traditional wines, spirits, beers and ciders. Our licence runs until 0200 hrs for Friday and Saturday events, until 12 midnight for Sunday – Thursday events.
Party Venue Lyde Court Hereford Wedding & Party Venue Lyde Court Hereford

We have an extensive list of wines available for bulk pre-purchase at a reduced rate. Please contact us for details.

Take a quick look at our menus.

We are able to offer Vegan and Vegetarian menus and cater for gluten free and other special dietary requests. Many of the dishes shown can be adapted please call us to discuss your menu requirements

Vintage Tea

Vintage Afternoon Tea  

Platters are served to the table for guests to help themselves:

  • A Selection of Delicate Bite Size Sandwiches (Examples can include: Smoked Salmon, locally sourced Roast Beef, Free Range Egg and Watercress, Roasted Red Pepper with Goat’s Cheese, Honey Roast Ham)
  • A Selection of Savoury Bites (Examples can include: Homemade Quiche, Honey Coated Mini Sausages, Cheese Rolls, Sausage Rolls, Baby Tomatoes filled with Cream Cheese and Chive)
  • A Selection of Homemade Cakes (Examples can include: Homemade Buttermilk Scones with Clotted Cream and Jam, Classic Victoria Sponge with Buttercream and Raspberry Jam, Bite Sized Rich Chocolate Fudge Brownie dusted with Fine Sugar, Soft Lemon Cake finished with a Tangy Lemon Drizzle Topping)
  • Tea’s and Coffees served to the table


Canape Selection


  • Mature Roast Beef in Yorkshire Pudding with a Horseradish & Watercress Cream
  • Black Mountain Smoked Duck with Pear Compote and Rosemary Crostini (DF)
  • Rosemary Scones with Parma Ham and Cornish Brie
  • Skewer of Cherry Tomato, Mozzarella, Parma Ham and Pesto Dip
  • Salami, Artichoke and Sundried Tomato Crostini
  • Pastrami with Swiss Cheese, Gherkin and Mustard on Rye
  • Ham Roulade with Oxford Blue
  • Pork Sausages with Honey & Wholegrain Mustard
  • Gloucester Old Spot Pork Belly with Pork Jus, Apple Sauce, Crisp Sage and Deep Fried Pancetta
  • Venison and Caramelised Onion Sausage Roll
  • Thai style Crab Cakes with Sweet Chilli
  • Mini Tartlet with fresh Cornish Crab and Lime & Dill Mascarpone
  • King Prawns with Horseradish Cocktail Sauce
  • Handmade Blini with Smoked Salmon and Chive Crème Fraiche
  • Black Mountain Smoked Trout on a Rosemary Crostini with Broad Bean & Mint Puree
  • Mini Stilton Cheesecakes with Red Onion and Port Marmalade (v)
  • Welsh Rarebit with Ale, Mustard and Worcestershire Sauce on Sourdough with Homemade Chutney (V)
  • Caramelized Onion and Perl Las Tartlet (V)
  • Roasted Red Pepper on Feta & Basil Bruschetta (V)
  • Herb rolled Goats Cheese with Green Tomato Chutney (V)
  • Stuffed Cherry Tomatoes filled with fresh Pesto and Parmesan shavings (v)
  • Cumin Seed Filo Basket with Moroccan Vegetable Tagine (Vegan)
  • Mini Stilton Cheesecakes with Red Onion and Port Marmalade (V)
  • Oriental Mango and Noodle Salad in a Wonton Cup (V)
  • Parmesan & Black Olive Shortbread with Pesto and Goats Cheese (V)
  • Goats Cheese with Tomato Jam in a Crisp Parmesan Cup (V)

Choose five from the above

(v) is vegetarian
(d/f) can be dairy free


Formal Dining


Soup Starters (please choose one of the following):

  • Spiced Parsnip with Cumin flavoured Mascarpone & Parsnip Crisps (V)
  • Roasted Tomato and Red Pepper (V)(Vegan)
  • Country Vegetables with Poppy Seed Croutons (V)
  • Butternut Squash with Red Basil and Chilli Pesto and Sage Croutons (V)
  • Wild Mushroom with a quenelle of Crème Fraiche (V)
  • Celery and Stilton with a swirl of Sour Cream (V)
  • Green Pea, Lemon and Mint (V)

(All soups are served with warm fresh bread and butter)

Main Courses (please choose one of the following):

  • Three Traditionally Made Butchers Sausages served with Creamy Mashed Potato, Onion Gravy and Seasonal Vegetables (if you have a preferred flavour, let us know and we will do our best to accommodate)
  • The heartiest of French Casseroles, Beef Bourguignon, served with Potatoes and Local Seasonal Vegetables
  • The Lyde Court Hog Roast – a whole pig served with the choice of three Salads, Bread Rolls with Butter and plenty of Apple Sauce and Stuffing. Those who require a vegetarian meal have the following choices to accompany the salads: Large Field Mushrooms stuffed with Stilton and Onion Marmalade, Slow Roasted Stuffed Peppers or Chargrilled Sweetcorn with English Butter and Maldon Sea Salt.
  • Individual Homemade Pies – all served with Seasonal Vegetables and either Creamy Mash, Roast Potatoes or Homemade Chips (sample pies: Chicken and Mushroom, Steak and Ale, Leek, Potato and Stilton (V), Lamb and Mint)

Desserts (please choose one of the following):

  • Traditional Apple Pie with Vanilla Ice Cream
  • Glazed Lemon Tart served with a Raspberry Coulis
  • Treacle Tart served with Homemade Custard
  • Old fashioned Bread and Butter Pudding with Vanilla Cream
  • Our very sticky, Sticky Toffee Pudding with Hot Fudge Sauce
  • Chocolate Fudge Brownie with Chocolate Sauce
  • Classic Eton Mess served with Summer Fruits




Starters (please choose a maximum of two from the below to offer to your guests):

  • Homemade Chicken Liver Parfait with Apple Chutney, Soft Leaves and Toasted Brioche
  • Peppered Fillet of Mackerel with Beetroot, Horseradish, Egg and Watercress
  • Thai Style Crab Cakes served on a bed of Leaves with Dipping Sauces
  • Hot Field Mushrooms filled with Goat’s Cheese and Walnut Stuffing
  • Nicoise Salad with Tofu, Olives, Green Beans, Croutons and Leaves (Vegan)
  • Mozzarella, Red Onion, Little Gems and Fresh Pesto Salad (V)
  • Baby Leaves, Rocket and Bruschetta (V)

Main Courses (please choose a maximum of two (including one vegetarian option) from the below to offer to your guests):

  • Free Range Local Chicken served with Lemon and Thyme Stuffing, Bacon wrapped Chipolata and Rich Gravy
  • Locally Reared Pork with Crackling, Rosemary and Orange Stuffing and Glazed Baked Apple
  • Roast Hereford Beef, Homemade Yorkshire Pudding and Fresh Horseradish Sauce
  • Roast Leg of Lamb with Fresh Mint Sauce
  • Salmon Fillet wrapped in Filo Pastry with Spinach and Summer Herb Butter & Crushed Lemon New Potatoes
  • Tortellini of Butternut Squash, Toasted Pine Nuts and Sage & Onion Puree (V)
  • Filo Tart of Caramelized Red Onion and Baby Spinach, served with a Creamed Wild Mushroom and Thyme Sauce (v)

(Unless otherwise stated, all of the above are served with a selection of Seasonal Vegetables)


  • Vanilla Crème Brûlée with Homemade Shortbread
  • Dark Belgian Chocolate Torte with Vanilla Cream
  • Lemon Posset with Fresh Raspberries
  • Caramelised Apple Tarte Tatin
  • Profiteroles with Hot Chocolate Sauce
  • Exotic Fruit Pavlova with a Raspberry Coulis
  • Summer Pudding with Raspberry Sauce and Clotted Cream
  • Panna Cotta served with a Homemade Biscuit and Fresh Peach Coulis



Starters (Sharing Platters)

Choose a selection of five accompaniments to create your sharing platters (please include a minimum of two vegetarian options)

  • Bayonne Ham
  • Rosette de Lyon Salami
  • Pork Rillettes
  • Chorizo Picante
  • Smoked Salmon
  • Smoked Trout
  • Smoked Mackerel
  • Asparagus with Lime Crème Fraiche
  • Sicilian Caponata Salad
  • Sun Dried Tomatoes
  • Olives
  • Marinated Artichokes
  • Herb Infused Roasted Beetroot
  • Chilli Hummus

(All served with suitable accompaniments)

Main Courses (please choose a maximum of two (including one vegetarian option) from the below to offer to your guests):

  • Guinea Fowl Breast with Creamed Savoy Cabbage and Bacon, Fondant Potatoes and a Prune & Madeira Sauce
  • Roast Orange Glazed Duck with Port Wine Sauce served on a Bubble & Squeak Rosti
  • Roasted Lamb Shank with Saffron Mash and Redcurrant & Rosemary Jus
  • Braised Belly of Old Spot Pork, Champ Potato, Roasted Carrots and Apple & Cider Sauce
  • Roast Fillet of Hake, Romesco Sauce, Artichokes and Olives
  • Poached Fillet of Salmon, Prawn and Dill Risotto with Wilted Greens
  • Moroccan Vegetable Tagine served in an Aubergine with Lime and Coriander Cous Cous (V) (Vegan)
  • Braised Artichokes, Preserved Lemon, Fennel, Black Olives and Tomatoes (Vegan)
  • Wild Mushroom and Walnut Glazed Cannelloni served with Rocket, Pesto and Parmesan (V)

Trio of Puddings (please choose one from the below):

  • Lemon Posset, Eton Mess and Passionfruit Cheesecake
  • Dark Chocolate Torte, Milk Chocolate Mouse and a White Chocolate Sabayon with Ginger Crumb
  • Sticky Toffee Pudding, Coffee Panna Cotta and Honeycomb Ice-Cream