Event Catering Menu

Welcome to the Table

Something to tear, dip and share while the fire gets going.

MOR Bakery Focaccia | Freshly baked, ready for tearing & sharing

The Wild Oven’s Picante Olives | Our signature cocktail- inspired marinated olives.

Served with a seasonal dip, inspired by what’s growing and tasting its best.

Spring | Charred spring onion, sweet pea & lemon (VE)

Summer | Crushed ripe tomatoes, garlic & extra virgin olive oil (VE)

Autumn | Smoky aubergine baba ganoush (VE)

Winter | Fire-roasted beetroot & chilli (VE)

First From the Fire

Small plates, big flavours. Fresh from the flames and made for passing around the table.

Spring & Summer | April to September:

Wood-fired Merguez Sausages | Charred peppers & cooling herb yoghurt

Charred Cauliflower | Silky garlic cream & crunchy dukkah (V)

Fire-Roasted Seasonal Vegetables | Aleppo chilli, lime & herbs (VE)

Autumn & Winter | October to March:

Harissa & Honey Chicken Wings | Sweet heat & smoky edges

Flame-Charred Aubergine | Pomegranate, fresh herbs & warming spices (VE)

Fire-Roasted Carrots | Smoky romesco & toasted seeds (VE)

The heart of The Wild Oven. Food cooked slowly over fire and shared generously. Choose two hot dishes and three vibrant seasonal salads to create your feast.

Hot from the fire:

Burnt Lemon & Herb Chicken | Flame-roasted chicken with our herb sauce

Herb-Crusted Rack of Lamb | Fire-roasted lamb, fresh salsa verde (Premium)

Slow-Cooked Grass-Fed Beef | Tender, fire-finished beef with smoked garlic butter (Premium)

Sticky Wood-Fired Pork Belly | Slow-cooked until tender, finished with hot honey

Fire-Roasted Butter Beans | Slow-roasted tomatoes & fragrant chermoula (VE)

To Share Alongside:

Roasted Sweet Potato & British Grains | Seasonal herbs & bright dressing (VE)

The Allotment Salad | A changing celebration of seasonal British vegetables (VE)

Lebanese Cabbage & Mint Slaw | Crunchy cabbage, fresh mint & citrus dressing (VE)

Lemon & Thyme Lentil Salad | Garden herbs & seasonal greens (VE)

Mediterranean Baby Potatoes | Fresh herbs & olive oil (VE)

Green Beans & Shallots | Wholegrain mustard dressing (VE)

Warm flatbreads loaded with bold flavours, fresh herbs and punchy sauces, served with house-pickled and crunchy slaw. Choose one.

Slow-Cooked Beef & Chimichurri | Tender pulled beef & vibrant green herb sauce (Premium)

Fire-Roasted Mushroom Shawarma | Fragrant spices, lemon, garlic & whipped white bean cream (VE)

Whipped Lemon & Garlic Butter Beans | Creamy butter beans, fresh herbs & olive oil (VE)

Cider-Braised Pulled Pork | Apple & pickled mustard seeds

Chargrilled Merguez Sausages | Sweet charred peppers & creamy herb dressing

Fire-Grilled Halloumi | Hot pepper relish & cooling herb yoghurt (V)

Hand-folded dough, bubbling cheese and wood-fired magic. A crowd-pleasing selection of pizzas, served slice by slice for everyone to mix, match and enjoy.

The Classic Margherita | Tomato, mozzarella & fresh basil (V)

Chorizo & Hot Honey | Smoky chorizo, mozzarella & a drizzle of chilli honey

Mushroom & Garlic | Roasted mushrooms, garlic & vibrant green sauce (V)

A sweet ending worth saving room for. Choose two desserts, served generously from a side-table.

Fire & Honey | The Wild Oven’s signature dessert | Fire-charred seasonal fruit, whipped vanilla mascarpone, golden toasted oat crumble & a drizzle of local Cotswolds honey

MOR Bakery Salted Caramel Brownie | Rich chocolate, salted caramel & cool crème fraiche

Seasonal Berry Pavlova | Crisp meringue, soft cream & a tumble of seasonal berries

Burnt Basque Cheesecake | Deeply caramelised top, soft creamy centre & seasonal fruit compote

• Pots of freshly brewed tea and locally roasted coffee served from cafetières with chocolate truffles