All main courses are served with seasonal vegetables
Champagne & Canapes
with spiced pear chutney
Gin Cured Salmon
pickled vegetables & piccallili
Celeriac & Chive Soup
with truffle oil & fresh breads from the bakery
Twice Baked Cheese Souffle
on marinated plum tomatoes & topped with deep fried spinach leaves
with spiced apple puree & an apple brandy sauce
with a spiced aubergine puree & an olive & parsley dressing
Loin of Venison
on a fondant potato with crispy kale & a blackcurrant sauce
Fillet of Beef
marinated in Dijon mustard with wilted greens, sauteed mushrooms & a thyme jus
Assiette of Desserts
Filter Coffee & Homemade Fudge
The effort, care and love that has been lavished on Gibbon Bridge by you and your staff is plain for all to see, experience and enjoy. However, what we particularly wanted to record is the exceptional quality of your staff. Your team is, without doubt, the very best I have had the pleasure to meet and to be looked after by. I have been a corporate member of the Hotel Catering & Institutional Management Association since 1973. Over the years I have visited and worked with numberous hotels all over the UK. The team at Gibbon Bridge are the best of all those that I have experienced. First and foremost, being friendly, caring and professional and, by being well trained and, importantly, well led. You are to be heartily congratulated.
"Everything was perfect"
Many thanks to you and all the team for making Rebecca & Alex’s day so special. Everything was perfect and the day ran smoothly as we knew it would at Gibbon Bridge. The food and service were excellent as always and the gardens stunning.