FOOD AND WINE AT THE FENNES

Paul Coppin - Head Chef

Paul has taken banqueting into a fine dining experience. Having trained with great Chef’s such as celebrity Chef Anthony Elderman, and working many years in London and for the Essex Police, cooking for Chief of Police, Politicians and Ambassadors, Paul is a perfectionist and will ensure that you and your guests have a truly memorable day.

Produce

We use all locally produced meat, fresh seasonal fruit and vegetables. It is common to see him hand picking organically grown herbs from our very own garden.

Wine Cellar

We pride ourselves on both our knowledge of fine wine and the choice that we can offer our guests. Our wine is brought from local suppliers, our Staff and Planners have regular training in order to give the best advice and ensure you and your guests are delighted.

Chef’s Recommendations:

Fillet of Beef with Wild Mushroom Gratin

Seared on the griddle and served pink with fresh wild forest mushrooms in a brandy cream sauce.

I would recommend serving with the Chateauneuf Du Pape from our wine cellar.

Lamb Shank with a Port & Rosemary Jus

Slowly braised for some 3 hours in vintage port and fine Red wine and fresh Rosemary from the garden. Served with a mirepoix of seasonal vegetables.

I would recommend serving with the Pinot Noir Norte Grande from the wine cellar.

I can highly recommend The Fennes Hog Roast for your evening buffet. Hog Roasts are extremely socable and are a fantastic remembrance of your wedding for all of your guests and it tastes absolutely amazing.