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Wedding Top1200 

Charter 1227 look to enhance your special day to make it very special.

From formal dining to a relaxed buffet or BBQ, we can provide that little extra.
Our ethos is to provide a modern vibrant menu tailored to meet your individual requirements.

Based in the historic Cathedral City of Salisbury in Wiltshire, Charter 1227 Restaurant and catering is an
independent family run business headed by Danny Bozic who has over 25 years catering experience in top hotels,
restaurants and venues across England. Danny leads a dedicated professional team who together provide a friendly
and efficient service. Our team is our best asset. Our Chefs and Front of House are outstanding, and many have
worked with us for a long time.

We know that getting the menu right is an important consideration for brides and grooms when planning their
big day. The traditional Fine Dining Experience isn’t always what couples are looking for, and we understand that.
Catering should be designed to fit in with the venue and style of wedding. After all, each wedding is special and
unique to every couple. Rather than providing formal set menus, we prefer to work with you to achieve a
bespoke menu to suit your big day. If however, you wish us to suggest an ideal Seasonal Menu,
we would be delighted to offer this service.

If you would like to discuss your wedding further, we would be pleased to meet with
you to provide a quotation.

In the meantime - you can view some Sample Menus by navigating through the list of options below.


 

 

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afternoontea b

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streetfood b

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SampleMenus TopWeddings

Sample Menu 1
Three courses from £35

Soup of Your Choice
x-x-x

Pressed Rillets of Pork with Celeriac Remoulade,
Calvados Apple Puree and Mustard Dressing
Rosary Goats Cheese with English Marinated Tomatoes,
Pickled Beetroot, Caramelised Red Onion & Balsamic
Oak Smoked Salmon Roulade served with King Prawn,
Capers & Horseradish Sauce
x-x-x

Free Range Chicken Ballotine Wrapped in Serrano Ham,
Chorizo Mousse Dauphinoise Potato & Orange Braised Carrots
Succulent Pork Belly with Creamed Potato, Calvados Apple Sauce
with Stornoway Black Pudding Croquette
Slow Braised Local Beef Shin Ballotine served with Potato Terrine,
Mushroom Fricassee & Red Wine Sauce
John Dory Fillet coated in Panko Crumbs with Provencal Vegetables
with Dill and Lime Emulsion
x-x-x

Profiteroles filled with Cappuccino Cream & Chocolate Sauce
White Chocolate Panna Cotta with Mixed Berry Compote
Lemon & Lime Posset with Coconut Biscuit
Chocolate Torte with Raspberries & Chocolate Sauce
..........................

Sample Menu 2
Three courses from £40

Crab Rillette with King Prawn, Pink Grapefruit Salad
& Chipotle Mayonnaise
Pressed Confit Duck Terrine with Brioche Croutons,
Plum Puree & Burnt Orange Syrup
Foie Gras & Free Range Chicken Liver Parfait with Toasted
Brioche & Caramelised Shallot
Poached Pear with Candied Walnuts, Blue Cheese Salad
& Port Reduction
x-x-x

English Rump of Lamb with Provencal Vegetables,
Dauphinoise Potato, Pea & Mint Puree with Rosemary Jus
Pan Roasted Gressingham Duck Breast with Potato Cake,
Butternut Squash Puree & Blackberry Sauce
Wiltshire Pork Fillet Ballotine wrapped in Serrano Ham
with Fondant Potato, Stornoway Black Pudding Croquette
& Bramley Apple Sauce
Salt Cured Hake Fillet with Potato Terrine, Young Spinach,
Piperade & Citrus Emulsion
x-x-x

Chocolate Pave with Salted Caramel Ice Cream
Vanilla & Raspberry Cheesecake
Creme Brulee with Home Made Biscuit (flavour of your choice)
Pear & Frangipane Tart with Vanilla Ice Cream
..........................

Sample Menu 3 
From £45

Pan fried Scallops with Succulent Pig Belly, Stornoway
Black Pudding & Sweetcorn Puree
Corn Fed Free Range Chicken Terrine with Baby Leeks,
Mushrooms & Tarragon Dressing
Pressed Oak Smoked Salmon with Caviar,
Asparagus & Horseradish Cream
Roast Pepper & Rosary Goats Cheese Terrine
with Tomato & Basil Pesto
x-x-x

Local Beef Fillet served with Braised Shallot Marmalade,
Mushroom Fricassee, Potato Cake & Horseradish Sauce
Pan Roasted Rack of Lamb served with Fondant Potato,
Piperade, Pea Fritter and Rosemary Jus
Duck two ways with Leek Fondue, Sweet Potato Puree
& Blackberry Sauce
Pan Fried Sea Bream served with Braised Fennel,
Tomato Fondue & Lemon Gras Emulsion
x-x-x

Danny’s Selection of Favourite Desserts
(Cappuccino Crème Brulee, Chocolate Torte, Clementine Posset
and Strawberry Mivi Ice Cream)

We can also personalise your desserts for your special day

Tel: 01722 333 118
Or Email: info@charter1227.co.uk