Wedding Breakfast Selection

Every care is taken to offer special dishes for those of your guests who are vegetarian or require a special diet. Our polite and friendly staff will have pleasure in silver-serving your choice of menu at the peak of its quality and cooked as you wish.

The Glen-Yr-Afon is fairly unique in offering wedding guests a choice of three starters, a main course and two desserts on the day - at the table.  Generally, at other wedding venues,  you would be asked to select one simple menu choice, for each course with all guests being offered the same. 

We find that wedding guests really appreciate having a selection to choose from at the table - it makes your wedding stand out from others they may have attended.

We are also happy for you to choose a choice of two main course meat options if you prefer.  This can be included at little or no additonal cost (depending on selections made) as long as you are happy to provide a pre-order for this one course only, in advance of the day.

Our wedding packages include a choice of menu (with the exception of the Emerald package which offers a simple menu structure and does not include a cheese and biscuits course).

Our Platinum wedding package also includes a sorbet course and petit-fours.

Wedding Breakfast - Starters

Please select THREE starters (a soup and two items from the fruit and savoury options below) for your guests to choose from on the day

Home Made Soups

  • Sweet potato and butternut squash soup topped with chilli croutons
  • Sweet potato and parsnip soup
  • Spring onion and tomato soup laced with chilli served with tempura battered shallots
  • Celery and potato soup with mini chickpea fritters
  • Cumin spiced carrot and butternut squash soup
  • Tomato and black pepper soup with mini spring onion wontons
  • Parsnip soup infused with cumin and coriander and served with sweet potato crisps
  • Cauliflower and cheddar soup with crispy bacon lardons
  • French onion soup with cheesy croutons
  • Leek, potato and spinach soup with creme fraiche
  • Mushroom and port soup with a Tintern crisp
  • Carrot and coriander soup
  • Roasted root vegetable soup topped with celeriac crisps
  • Roasted plum tomato and red pepper soup
  • Broccoli and cream cheese soup
  • Roasted carrot and swede soup infused with chilli
  • Cream of onion and sage soup with deep fried cauliflower shards
  • Minted pea soup with lemon creme fraiche
  • Asparagus and watercress soup
  • Ham and pea soup
  • Celery, spinach and watercress soup
  • Chicken and sweetcorn soup
  • Cream of vegetable soup
  • Mushroom, leek and brie soup
  • Welsh cawl


  • Berry fruit jelly with strawberry syrup
  • Melon, raspberries, strawberries and blackberries with sparkling cassis
  • Poached pear in red wine dressed with red currants and glazed with mulled wine syrup
  • Passion fruit and orange terrine with a red fruit compote
  • Strawberry daiquiri jelly topped with dried strawberries, banana and coconut
  • Pineapple carpaccio with lemon vodka syrup
  • Parma ham, melon, cherry balsamic glaze
  • Melon, candied kumquats, rum syrup, toasted coconut
  • Honey roasted plums with caramelised pear
  • Honeydew melon sticks with strawberry concass and grape syrup
  • Caramelised melon and pineapple with fruit coulis
  • Roasted honey figs with spiced crme fraiche
  • Melon and blueberries with mint syrup
  • Pineapple and paw-paw drizzled with rum and raisin syrup and toasted coconut shavings
  • Watermelon with mint snow
  • Exotic fruit platter with pomegranate shot
  • Perl las poached pear tart with tomato sauce
  • Poached pear in elderflower with candied kumquats
  • Caramelised pear with grape walnut salsa and a blue cheese dressing


  • Thai chicken cakes with a tomato and lime sauce
  • Chicken style Caesar salad
  • Smoked salmon, warm potato and mangetout salad
  • Sweet chilli chicken strips with a honey and soy glaze
  • Tandoori chicken with mint relish
  • Roasted vegetable penne in a cream sauce
  • Smoked trout mousse with lime chutney
  • King prawn and salmon penne in a chilli sauce
  • Creamy chicken and bacon risotto
  • Spicy pork meatballs with a melting cheddar centre and a sweet tomato sauce
  • Parma ham, salami and chorizo platter with a rocket, cherry tomato and olive salad with a lemon and orange dressing
  • Pork, duck and chicken terrine with red onion chutney
  • Chicken liver pate with tomato, red onion and orange relish
  • Salmon, smoked salmon and coriander mousse with cucumber tagliatelle
  • Sweet potato and smoked haddock filo tart with watercress sauce
  • Spinach roulade filled with cream cheese, smoked salmon and crab with a lemon and lime vinaigrette
  • Belly pork with apple and chive mash and a chilli balsamic glaze
  • Ham hock with leeks wrapped in Parma ham with a Cumberland sauce
  • Chilli chicken and maple glazed pineapple with a mango sauce
  • Crab and king prawn cakes with herb crme fraiche
  • Open capped mushroom stuffed with bacon, spring onion and brie glazed with hoi sin sauce
  • Wild mushroom and pumpkin risotto finished with baby spinach and parmesan shavings
  • Three cheese and red onion tart with a red pepper and red onion chutney
  • Duck and spring onion wontons with hoi sin sauce
  • Creamy garlic mushrooms with cheesy toasted breadcrumb topping
  • Baked goats cheese with glazed baby pear and a port reduction
  • Sesame seed, chicken, spinach and rocket salad with oriental dressing
  • Smoked duck and bacon salad with roasted plums and a red wine dressing
  • Penne with chicken, pancetta and mushroom in a white wine cream
  • Peppered beef carpaccio with spicy olive dressing
  • Coronation chicken, mangetout and sesame seed salad
  • Portabella mushroom, goats cheese, red onion chutney wrapped in bacon with a red pepper sauce
  • Pork and black pudding pan fried in breadcrumbs, apple compote with a mustard jus
  • Caramelised shallot, chicken, Parma ham and parmesan tart with sage and red pepper creme fraiche
  • Duck ginger and sweet potato cake with onion marmalade
  • Salad of quails eggs, asparagus, rocket and orange and lime dressing
  • Mushroom and cream cheese pat with roasted cherry tomatoes and red onion chutney
  • Smoked haddock and spring onion risotto with a poached egg
  • Smoked chicken and avocado with mustard dressing
  • Smoked mackerel and horseradish fishcakes, baby beets with beetroot coulis
  • Salmon and crab fritters with caper mayonnaise
  • Deep fried brie with cranberry orange glaze
  • Prawn cocktail: retro style
  • Confit of duck leg with spicy noodles, honey, chilli and mint sauce
  • Coconut and chicken curry with spicy rice
  • Venison meat loaf with pineapple and date relish and Cumberland sauce
  • Chicken, apricot and pork pie with tomato and apple chutney
  • Asparagus, Carmarthen ham and warm goats cheese with port glaze
  • Peppered fillet of mackerel with pickled beetroot and horseradish cream
  • Pan fried mackerel with chorizo and lemon and orange marmalade glaze
  • Lemon, prawn and pea risotto
  • Pan fried king prawns and scallops in chilli garlic butter with crispy pancetta
  • Tomato, buffalo mozzarella and rocket salad with pesto dressing
  • Goats cheese cheesecake with red onion jam
  • Pan fried halloumi cheese with tandoori sauce and tomato and onion salsa
  • Spaghetti with chestnut mushrooms, Perl Wen cheese,thyme and cream sauce
  • Smoked salmon, crab mayonnaise, citrus dressing

Wedding Breakfast - Main Courses

Please select ONE main course


  • Roast turkey with sausage and bacon roll with fresh herb, lemon and black peppercorn stuffing
  • Roast local beef and Yorkshire pudding with port gravy
  • Baked halibut with rarebit topping and basil cream
  • Chicken supreme stuffed with sundried tomatoes and spring onion risotto with Madeira sauce
  • Chicken supreme stuffed with smoked bacon, mushroom and leek with a roasted garlic jus
  • Baked salmon in a herb crust with a coriander and lemon grass sauce
  • Honey and paprika sliced chicken supreme glazed with a garlic, coconut milk and coriander cream
  • Baked seabass, mango salsa, cumin and lemongrass sauce
  • Baked trout with cockles and bacon cream
  • Roast leg of Welsh lamb dressed with caramelised leek and red onion compote, served with port jus
  • Baked pork chop with caramelised apple and goats cheese with leek cream
  • Confit of duck leg with shallot and bacon with port jus
  • Rack of lamb with pea puree and red wine gravy
  • Braised lamb shank in red wine and rosemary
  • Roast duck breast in a roasted plum sauce
  • Loin of pork with roasted honey, shallot and spinach stuffing with cider gravy
  • *Sirloin steak with roasted flat mushrooms, caramelised shallots and Parma ham with a peppercorn sauce
  • *Fillet of beef en croute with mustard gravy

*Any main course may be chosen as part of a wedding package. However, please note that the sirloin steak and fillet of beef options will attract a supplement per person

Vegetarian Menu

Please select one dish for all of your vegetarian guests

  • Stuffed sweet potato with garlic mushroom and leek served with a red pepper sauce
  • Spicy filo basket with cauliflower cheese served with tomato sauce
  • Roasted vegetable lasagne
  • Quorn pieces with spinach in garlic cream
  • Butternut squash, leek and asparagus pie served with cream cheese sauce
  • Vegetarian mince chilli with saffron rice
  • Portabella mushrooms filled with spring onion risotto, served with pan juices
  • Mixed vegetable filo parcels with pesto cream
  • Fresh herb pancakes filled with creamy garlic mushroom and red onion
  • Vegetarian toad in the hole with onion gravy
  • Wild mushroom ragout with mustard mash
  • Penne pasta with roasted vegetables in a spicy tomato sauce
  • Wild mushroom and asparagus strudel served with a cream cheese and chive sauce
  • Pan-fried cheese and lentil loaf with red onion chutney
  • Mushroom, spinach and ricotta cannelloni
  • Cauliflower, spinach and chickpea balti with saffron rice
  • Filo pie filled with leek, butternut squash, asparagus and goats cheese with tomato sauce

Special Dietary Requirements

Please advise our Wedding Coordinator if any of your guests have special dietary requirements

Wedding Breakfast - Vegetables - (subject to season)

Please select THREE choices


Please select THREE choices

NB (one choice with the Emerald Wedding Package)

  • Carrots with ginger and orange marmalade glaze
  • Sweet and sour chilli carrots
  • Carrots with mustard butter
  • Roasted carrots and parsnips
  • Creamed carrot and parsnips
  • Creamed carrot and swede
  • Carrots in herb butter
  • Broccoli
  • Broccoli with toasted sesame seeds
  • Cauliflower cheese
  • Cauliflower with paprika and parmesan cream sauce
  • Cauliflower with toasted herb breadcrumbs
  • Buttered cabbage with shallots and sweetcorn
  • Red cabbage with apple and onion
  • Roast parsnips
  • Roast parsnips coated in parmesan
  • Sugar snap peas
  • Fine beans with bacon
  • Mangetout
  • Mixed beans
  • Peas with mixed herbs and sweet peppers
  • Leeks
  • Roasted leek, butternut squash and sweet potato
  • Asparagus and red onion
  • Leeks and courgettes
  • Roasted tomato and red onion
  • Mixed roasted vegetables


Please select TWO choices

  • New potatoes with parsley butter
  • Roasted new potatoes
  • Roasted new potatoes with pesto
  • Roast potatoes
  • Duchess potatoes
  • Sweet potato wedges with lemongrass and chilli
  • Dauphinoise potatoes

Wedding Breakfast - Desserts

Please select TWO desserts for your guests to choose from on the day


 (one choice with Emerald Wedding Package)

  • Fresh fruit salad
  • Strawberry and raspberry meringue roulade with a mango coulis
  • Chocolate chip meringue filled with white chocolate and fudge cream served with coffee creme fraiche
  • Lemon meringue pie with strawberry syrup
  • Toffee fudge cheesecake with chocolate sauce
  • Double chocolate cheesecake with raspberry coulis
  • Strawberry cheesecake with passion fruit
  • Peanut butter and honey cheesecake with caramelised banana and chocolate sauce
  • Raspberry and white chocolate cheesecake
  • Rum and raisin cheesecake
  • Lemon cheesecake with caramelised orange topping and whisky syrup
  • Banana and toffee cheesecake
  • Chocolate and black cherry terrine with a vanilla crème anglaise
  • Chocolate cup filled with Baileys cream dressed with strawberries and glazed with champagne syrup
  • Warm chocolate brownie with a white chocolate sauce
  • White chocolate peanut butter blonde with caramel sauce and toasted nuts
  • Chocolate roulade filled with banana cream and served with rum and raisin syrup
  • Chocolate and fudge mousse served with chocolate and caramel dip shortbread
  • Double chocolate and black cherry trifle with almond shortbread
  • Raspberry and cherry trifle
  • Mango and lime mousse with coconut shortbread
  • Lemon, ginger and honeycomb posset
  • Lemon and lime posset served with a caramel snap
  • Strawberry and lime mousse
  • Fudge creme brulee
  • Vanilla creme brulee
  • Orange blossom honey creme brulee
  • Apple and pear crumble tart with vanilla custard
  • Caramelised banana waffles with fudge sauce, vanilla ice-cream and rum syrup
  • Profiteroles with chocolate sauce
  • Sticky toffee pudding with caramel sauce
  • Strawberry jelly with elderflower custard and crumble topping
  • Baked lemon tart with marmalade topping
  • Treacle tart with orange crme anglaise
  • White chocolate bread and butter pudding with raspberry jam coulis
  • White chocolate and strawberry mousse
  • Creme caramel with poached pear and mulled wine syrup
  • Warm Welsh cakes with berry fruit compote and clotted cream
  • Caramelised pear frangipan tart with vanilla creme fraiche
  • Strawberry wontons with chocolate dipped strawberries and strawberry syrup
  • Baileys cheesecake with coffee creme fraiche
  • Rhubarb and pecan crumble with marzipan ice cream
  • Caramelised apple and pear syllabub with a mini nut flapjack
  • Peach melba trifle
  • Cookies and cream cheesecake
  • Strawberry meringue pie
  • Chocolate and coconut banoffee pie with coffee syrup
  • Red fruit tiramisu with spicy mango coulis and raspberries
  • Chocolate fondant with peanut butter ice cream
  • Black forest gateau with cherry brandy compote and clotted cream
  • Mini baked Alaska
  • Chocolate orange tart with caramelised whisky, kumquats and candied peel
  • Vanilla rice pudding with blackberry compote
  • Raspberry cranachan trifle
  • Rhubarb crumble trifle
  • Upside down banana cake with maple and caramel sauce and caramelised pecans
  • Battered sweet pineapple with ginger and mango salsa and mint syrup
  • Trio of strawberry desserts (strawberry wonton, individual cardamom and vanilla rice pudding, Turkish delight and strawberry mousse)
  • Trio of chocolate desserts (chocolate cup filled with vanilla creme fraiche, chocolate scotched egg, black cherry and white chocolate trifle)

If your wedding breakfast is followed by an evening reception, we offer a flexible choice to your finger buffet or  you may select a hog roast.