To accompany the room hire options available at Mercers' Hall, we offer bespoke catering.
Our menus are produced using quality seasonal ingredients and are delivered by our highly skilled chef and catering team.
Below you will find sample menus and room hire options.
Please do not hesitate to contact our Hall Team should you have any further queries.
- Freshly baked mini Viennoiserie and Danishes.
- Assorted home baked mini muffins.
- Seasonal fresh fruit platter.
- Warm floured soft white and granary baps with grilled back bacon and Cumberland sausages.
- English muffin with grilled flat mushrooms and scrambled egg (Served with tomato ketchup, brown sauce and mustard).
- Banana, coconut and mango soya milk smoothie.
- English muffin and poached egg, roast vine tomato and thyme.
- Homemade bircher muesli, honey, apple juice and dried fruits.
- Low fat muffins with oatmeal and bran.
- Seasonal fresh fruit brochettes.
- Mini granolas with seasonal fruit compote and nut clusters.
(Choose five items from below)
- Scrambled free range eggs.
- Grilled vine plum tomatoes with thyme.
- Sauteed Portabello mushrooms.
- Cumberland sausages.
- Grilled back bacon.
- Baked beans.
- Oak Vale black pudding.
- Hash browns.
- Served with toast and butter, mustard, tomato ketchup and brown sauce.
- Merguez sausage hot dog, chilli lamb, sauerkraut, finger bun
- Shredded Gressingham duck and spring onion pancakes, hoi sin sauce
- Severn & Wye smoked salmon and gruyere ‘monsieur’
- Poached loch salmon, cucumber and watercress wrap
- Butternut squash, hazel nut and smoked chilli puff pastry roll (V)
- Coconut and pina colada mousse
- Pulled chicken rice patties, BBQ sauce
- Aged roast beef sirloin, Yorkshire pudding, horseradish and watercress
- Herb crumbed goujons of Grimsby plaice, lemon and tartare sauce
- Chilli and lime tiger prawn brochette, ponzu dip
- Gruyere cheese, plum tomato and bay spinach panini, red pesto (V)
- Baked lemon tart, crème fraiche and raspberries
- Savoury muffin of Somerset brie, smoked bacon and redcurrant
- Slow cooked Kentish lamb shoulder, shredded gem, spiced aubergine, toasted pitta
- Teriyaki loch salmon skewers, citrus crème fraiche
- Smoked haddock and English mustard ‘Rarebit’, chives
- Vegetarian sausage, brioche bun, avocado, sauerkraut, chunky apple sauce (V)
- Coffee and walnut cake
Selection of finger sandwiches including;
- Severn and Wye smoked salmon, chive cream cheese and lime
- Wiltshire ham and Quickes mature cheddar
- Somerset brie and gooseberry chutney
- Fruit scones, clotted cream and tip tree strawberry jam
- Salted caramel chocolate brownies
- Blackcurrant and pistachio slice
- Raspberry cream éclair
- Carrot cake
(Choose from the following)
- Blueberry cheesecake
- Apple and cinnamon sponge
- Filled English scone
- Ruby orange delice
- Chocolate fondant
- Lemon drizzle bar
- Bakewell slice
- Apricot gratin
- Lemon Madeleine
- Coconut sponge
- Confit duck, toasted brioche, plum chutney, pomegranate
- Mini ‘Toad in the Hole’, onion chutney
- Smoked duck breast, pickled kohl rabi, artichoke pesto, fresh raspberry
- Smoked venison, celeriac remoulade, grain mustard, beetroot pearls
- Truffled cured beef and Montgomery cheddar ‘monsieur’
- BBQ pulled pork and mozzarella arancini
- Mini shepherds’ pie, sweet potato topping
- Mini Cumberland hotdog, ketchup and English mustard
- Mini tournedos rossini, beef fillet, foie gras, brioche, shaved truffle (£1 Sup)
- Scotched quail egg, mustard emulsion, parsley cress
- Atlantic prawns, bloody Mary gel, tomato cone, smoked chilli jelly
- Cromer crab and seaweed roll, seawater pearls and coriander
- Poached loch salmon and mascarpone sesame cone
- Seared tuna, pickled daikon, mango salsa, coriander
- Smoked salmon & cream cheese blinis, crispy caper & dill
- Shrimp in a rosti potato shell, ponzu dip
- Smoked trout, horseradish drop scone and beetroot
- Lobster ‘Thermidor’ spoon (£1 Sup)
- Roast scallop, pea purée, crisp bacon, beetroot caviar
- White claw crayfish and pineapple croustade, asparagus
- ‘Devilled' quail egg, spinach, brioche and shaved truffle
- Somerset brie gouger
- Rosary goats’ cheese, ratatouille, pesto pretzel and basil cress
- Truffled wild mushroom tartlet, chive hollandaise
- Wensleydale blue cheese and pear cheesecake
- Butternut squash and goats’ cheese Arancini, red pesto mayo dip
- Marinated halloumi cheese, red pepper and artichoke brochette with Kalamata olive
- Oxford Isis cheese and asparagus ‘Rarebit’
- Parsnip, chestnut and goats’ cheese croquettes, aioli dip
- Smoked tofu and coriander tempura, ponzu sauce
- Amaretto cheesecake, mango pearls
- Exotic fruit skewer, pomegranate jelly
- Fresh raspberry shortbread
- Honey and pistachio Madeleine
- Mini banoffee pie
- Mini pear and almond tart
- Strawberries and cream cone, Pimms’ jelly, baby basil
- Selection of mini macarons
- Triple chocolate brownies, blackcurrant
- Mini passion fruit pavlova
- Fresh fruit skewer with mint (V)
- Maple pecan granola, yoghurt and mixed berries spoon (V)
- Mini ham and gouda croissant
- Mini smoked salmon bagel, cream cheese and chives
- Sweet potato and red pepper tortilla (V)
- Black pudding and apple croqueta
- Kedgeree Arancini
- Mini Cumberland sausage baguette
- Mini smoked salmon ‘monsieur’
- Mushroom and thyme falafel (V)
- Hereford beef rump, Asian vegetables and black bean sauce
- Steamed sea bass fillet, Chinese leaf, ginger, scallions and ponzu broth
- Quorn mince moussaka, aubergine and harissa (V)
- Boiled jasmine rice
- Steamed seasonal vegetables
- Egg noodle salad, crisp vegetables, pickled ginger, soy and coriander
- Mango cheesecake, macha crème fraiche
- Supreme of red tractor accredited chicken, bacon, avocado and rocket
- Grilled tiger prawns, lemon, garlic and parsley, tagliatelle ‘Verde’
- Goats’ cheese, baby spinach, squash and caramelised red onion strudel (V)
- Red quinoa, pomegranate, pine nuts, peppers and coriander
- Roasted new potatoes, thyme and garlic
- Creamed white beans, spinach and smoked paprika
- Seasonal fresh fruit platter
- Traditional steak and kidney pie, puff pastry and parsley potatoes
- Poached Scottish salmon supreme, dill and caper dressing, crispy capers and lemon
- Grilled artichoke, red pepper and courgette frittata, lemon cream cheese (V)
- Creamed desiree potatoes, mature cheddar cheese and chives
- Sautéed Mediterranean vegetables, red pesto
- Seasonal apple ‘Waldorf’ salad
- Chocolate éclair with vanilla cream filling and white chocolate powder
Sample Menu 1
- Celeriac and conference pear soup, white truffle oil, walnut beignet (V)
- Ravioli of spiced aubergine served on a terrine of grilled courgettes and gremolata, red pepper gel and olive foam, fennel crisp and dressed mizuna leaves (V)
- Poached quince, fresh blackberries and meringue, quince jelly and dehydrated honey (V)
Sample Menu 2
- Cornish crab, squid ink tagliatelle, lime & chilli, crispy shallots and coriander cress
- Grilled veal fillet, asparagus, truffle and parmesan triple cooked chips, baby watercress, sauce Maltaise
- Iced blood orange and white chocolate parfait, orange and pomegranate salsa, praline dust
Sample Menu 3
- Home cured Gressingham duck breast, cherry gel, chicory, textures of butternut squash and pickled walnuts
- Sautéed smoked haddock fillet, poached egg, lobster bubble n’ squeak, broccoli purée, fine beans and a mustard sauce, tomato tuille
- Nectarine consommé, fig crisps, floating islands and raspberry jelly
Sample Menu 1
- Lobster mousse, seaweed, Miso glazed cod, green papaya and pomelo salad, ponzu glaze and seawater pearls, beetroot crisps
- Aged beef fillet, braised ox cheek, parsley purée, boulangere potato, stem broccoli and baby carrot, port sauce and crispy leeks
- Mille – feuille of mango and lime, green tea ice cream, hazelnut and Szechuan pepper brandy snap
Sample Menu 2
- Soused fillet of sea bass, crab croquette, fennel & samphire salad, caviar butter dressing, crispy shaved squash
- Cogglehall farm fallow deer, venison liver faggot, roasted root vegetables, elderflower gel, noisette potatoes, sprout petals, crisp cured ham
- Baked brioche, lemon and lime curd, textures of Russet apple
Sample Menu 3
- Beetroot cured loch salmon fillet, smoked salmon ‘monsieur’, pea purée, watercress & cream cheese ravioli
- Gressingham duck supreme, liver foam, fondant potato, spinach, caramelised fig, grilled courgettes, baby carrots, sauce Grand-Veneur/li>
- Pink grapefruit parfait, hazelnut brownie, Campari granita and lemon balm
- Seared scallops, Tempura oyster, pea purée, roasted chorizo, romescu purée, pea shoot salad, asparagus crisp
- Tournedos Henry IV (fillet steak topped with sauce Bearnaise, artichoke heart and noisette potatoes), glazed parsnips, fine beans wrapped in leek, truffled Jerusalem artichoke purée, claret sauce
- Pineapple tarte tatin, coconut ice cream and lime vanilla syrup
- Serrano ham and Manchego cheese olive toast
- Vine plum tomato consommé, Rosary goats’ cheese ravioli, summer vegetables and basil (V)
- Rump, shoulder and cutlet of Texel lamb, fine herb pomme purée, samphire, shallot tatin, broccoli and Madeira jus
- Classic lemon tart, basil sorbet, fresh raspberries, sesame brandy snap
- Dressed Cromer crab, baked parmesan basket
- Smoked Cornish cod fillet, lobster mousselline, quail egg and spinach purée, Thermidor sauce
- Chestnut and chervil stuffed, boned, partridge, thyme braised potato, roasted baby root vegetables, parsnip purée, carrot crisp, sauce Moscovite
- Chocolate and caramel terrine served with a bitter chocolate sorbet, and a hazelnut praline and fresh raspberries
- Welsh rarebit, poached quail egg, chives