The perfect Somerset Wedding Venue

The Crossways is a fabulous Somerset Wedding Venue and your wedding day is one of the most important events in life. You need to be confident that the venue, staff and facilities you entrust it to will not let you down. In the heart of Somerset our wedding team have been creating special memories for our guests for many years. Our spacious and versatile function suites, ample catering facilities, location and stunning views will help create the ‘WOW’ factor on your special day.

If you are looking for a Somerset wedding venue, for a small intimate reception or perhaps a larger event for 150 plus, our wedding team are ready to help! We have a wealth of experience in making your special day run smoothly with our attention to detail ensuring you enjoy your big day.

The Tor View Suite is our most popular room for wedding receptions. It opens out onto a perfectly manicured roof terrace offering stunning views of the North Somerset countryside and Glastonbury Tor. This is the perfect spot for capturing your wedding day in photos and video!

Amazing Honeymoon Suite

The Avalon Vale Deluxe Suite has a fabulous four poster bed, large deluxe bathroom with walk-in rainforest shower, large jacuzzi bath and flat screen tv. The suite opens out onto a large private terrace with a Jacuzzi hot-tub and views over the beautiful Somerset countryside towards the world-famous Glastonbury Tor.

Wedding Packages

We can cater for a wide range of reception needs, please take a look at our Wedding Packages and Wedding Breakfast Menus below and should you require further information or discuss your requirements please do not hesitate to contact us.  Our in-house catering staff produce a wonderful array of culinary delights and can accommodate any special dietary requirements.

Silver Package

Your choice of 3 course meal from our Silver/Gold Wedding Breakfast Menu (2 starters, 2 mains, 2 desserts)
After dinner tea and coffee
One glass of Prosecco or Pimms on arrival for each of your guests
Table linen and linen napkins
All glassware, cutlery and crockery
Cake knife and cake stand
Reception room hire and set up
Ceremony room hire and set up
Complimentary stay in the Avalon Suite with rooftop terrace hot tub
Disco night with a professional DJ
Evening hog roast
Best available rate per guest rooms
Dedicated Wedding Planner

£69 per person – Minimum Required – Terms and Conditions apply

Gold Package

Your choice of 3 course meal from our Silver/Gold Wedding Breakfast Menu (2 starters, 3 mains, 2 desserts)
After dinner tea and coffee
One glass of Prosecco or Pimms on arrival for each of your guests
White chair covers and your choice of coloured sash
Glass of Prosecco for toast
Table linen and linen napkins
All glassware, cutlery and crockery
Cake knife and cake stand
Reception room hire and set up
Ceremony room hire and set up
Complimentary stay in the Avalon Suite with rooftop terrace and hot tub
Disco night with a professional DJ
4 hours photo booth
Evening hog roast
Best available rate per guest rooms
Dedicated Wedding Planner

£89 per person – Minimum Required – Terms and Conditions apply

Platinum Package

Your choice of 3 course meal from our Platinum Wedding Breakfast Menu(3 starters, 3 mains, 3 desserts)
After dinner tea and coffee
Glass of Champagne or Prosecco or Pimms on arrival
½ Bottle of house wine per person with your meal
Glass of Champagne or Prosecco for toast
Table linen and linen napkins
All glassware, cutlery and crockery
Cake knife and stand
Reception room hire and set up – Including your choice of table decorations
Ceremony room hire and set up – Including your choice of decorations
White chair covers and your choice of coloured sash
Your choice of ceremony and reception room decorations
Complimentary stay in the Avalon Suite with rooftop terrace and hot tub
Disco night with a professional DJ
4 hours photo booth
Stunning fireworks display
Premium hog roast
Best available room rate for guest rooms
Dedicated Wedding Planner

£129 per person – Minimum Required – Terms and Conditions apply

Wedding Breakfast Menus

Silver/Gold Breakfast Menu

Starters
Ham hock terrine with piccalilli, homemade toasted bread, red wine glaze and micro cress salad
Somerset goats cheese bon bons with beetroot hummus, beetroot crisp, watercress salad and a balsamic glaze
Mini chicken satay, chargrilled with peanut, chilli dressing, crispy noodles and fresh coriander
Breaded crispy halloumi with mixed salad and tarragon and garlic dressing
Thai green fish goujon with homemade tartar sauce finished with charred lemon and fresh parsley
Smoked mackerel pate with lemon cream cheese, toasted homemade bread and salsa verde

Soups
Creamy onion and thyme with sage and onion stuffing ball
Curried butternut squash with onion bhaji
Tomato with garlic croutons and basil pesto
Pea velouté with flaked ham hock
Creamy turkey with cranberry syrup and chives

Mains
Pan fried salmon with a fresh parsley and spring onions potato salad, chargrilled pak choi, green bean bundles finished with a rich tomato sauce
Baked fillet of cod loin with chunky chips, mushy peas, charred lemon wedge finished with a warm tar tar style sauce
Slow roasted steak, fondant potato, beetroot puree, roasted carrots, green beans, finished with a mushroom and shallot cream sauce
Beef and stilton pie with sautéed new potatoes, roasted seasonal vegetables and Dorset blue cheese sauce
Pan fried chicken with creamed potato, seasonal vegetable with wild mushroom and parsley sauce
Chicken stuffed with tarragon mousse with herb crushed new potato cake, roasted carrots and beetroots finished with a white wine sauce
Pork belly with bubble and squeak cake, roasted carrots and beetroot and finished with a caramelized onion, bacon and mushroom cream sauce
Rump of lamb with dauphinoise potato, braised red cabbage, cherry vine tomatoes and green beans finished with a red wine and rosemary jus
Duck leg with rosti potato, carrot and orange puree, charred pak choi, roasted vegetables and a cardamom jus

Roast Mains
Slow roasted leg of lamb with apricot and rosemary stuffing
Medium roasted topside of beef with fresh Yorkshire puddings
Herb roasted leg of chicken with sage and onion stuffing
Slow roasted pork belly with cider apple sauce

All roasts served with garlic and herb roasted Maris Piper potatoes, buttered seasonal vegetable mix and traditional red wine gravy

Desserts
Warm chocolate brownie with clotted cream ice cream, chocolate sauce and toffee popcorn
Lemon meringue tart with raspberry coulis, shortbread crumb and raspberry sorbet
White chocolate and raspberry parfait with shortbread crumb, fresh raspberries and tempered chocolate
Warm sticky toffee pudding with toffee sauce, vanilla ice cream and mint sherbet
Chocolate crème brûlée with shortbread and fresh raspberries
Mango panna cotta with mango and passionfruit compote, vanilla sponge, lime sorbet and Chantilly cream
Baked vanilla cheesecake with forest fruit compote and mint sherbet
Warm double chocolate chip cake with chocolate soil and crème anglaise
Warm apple and strawberry tart with strawberry coulis, apple crisp, Chantilly cream and blackberry sorbet
Lemon and lime posset with caramel crunch, grated chocolate, Chantilly cream and mint sherbet
Chocolate and coffee mousse with crème anglaise, berry coulis, fresh ground coffee, raspberries and shortbread
Raspberry meringue cheesecake with chocolate sauce, homemade honeycomb and shortbread crumb
The Crossways’ cheese board selection of Draycott blue cheese, Wookey cave aged cheddar, Somerset brie and Driftwood goats cheese with homemade chutney, fresh grapes, celery sticks and a selection of crackers
Selection of ice creams and sorbets

Platinum Breakfast Menu

Starters
Somerset goats cheese bon bons with beetroot hummus, beetroot crisp, watercress salad and a balsamic glaze
Pea and mascarpone panna cotta with garlic croutons, pea and broad bean salad, mint dressing and fresh honeycomb
Ham hock terrine with piccalilli, homemade toasted bread, red wine glaze and micro cress salad
Norton Radstock beef carpaccio with pickled garden vegetables, parmesan crisp, port glaze and pea shoots
Crispy breaded pork belly with chilli jam, avocado puree, parmesan crisp and coriander dressing
Mini chicken satay, chargrilled with peanut, chilli dressing, crispy noodles and fresh coriander
Breaded crispy halloumi with mixed salad and tarragon and garlic dressing
Thai green fish goujon with homemade tartar sauce finished with charred lemon and fresh parsley
Smoked mackerel pate with lemon cream cheese, toasted homemade bread and salsa verde
Salmon ballotine rolled in fresh dill with beetroot and apple remoulade. Salmon skin crisp and fresh pea shoots

Soups
Creamy onion and thyme with sage and onion stuffing ball
Curried butternut squash with onion bhaji
Tomato with garlic croutons and basil pesto
Pea velouté with flaked ham hock
Creamy turkey with cranberry syrup and chives

MAIN COURSES

Roast Mains
Slow roasted leg of lamb with apricot and rosemary stuffing
Medium roasted topside of beef with fresh Yorkshire puddings
Herb roasted leg of chicken with sage and onion stuffing
Slow roasted pork belly with cider apple sauce

Roasted rump of lamb
Medium roasted sirloin of beef
Roasted breast of chicken
Slow roasted leg of pork

All roasts served with garlic and herb roasted Maris Piper potatoes, buttered seasonal vegetable mix and traditional red wine gravy

Fish
Pan fried salmon with a fresh parsley and spring onions potato salad, chargrilled pak choi, green bean bundles finished with a rich tomato sauce
Baked fillet of cod loin with chunky chips, mushy peas, charred lemon wedge finished with a warm tar tar style sauce
Pan fried sea bass fillet with crushed new potatoes, roasted beetroot, butternut squash and garlic puree finished with white wine, crayfish and dill sauce
Roasted hake with sautéed potatoes, beetroot, spinach, cray fish, sun blushed tomatoes and butternut puree finished with salsa verde dressing
Herb crusted cod with sautéed chorizo, new potatoes, mixed pepper finished with fresh coriander, chilli and ginger dressing

Chicken
Pan fried chicken with creamed potato, seasonal vegetable with wild mushroom and parsley sauce
Chicken stuffed with tarragon mousse with herb crushed new potato cake, roasted carrots and beetroots finished with a white wine sauce
Roast chicken supreme with sweet potato fondant, green bean bundle, beetroot puree and parmesan crisp finished with a red wine jus
Poached chicken stuffed with mushroom duxelles, charred pak choi, roasted beetroot and potato rosti finished with a rich buttered sauce

Beef
Feather blade of beef with horse radish creamed potatoes, root vegetable bundle, carrot puree and a rich bourguignonne sauce
Slow roasted steak, fondant potato, beetroot puree, roasted carrots, green beans, finished with a mushroom and shallot cream sauce
Beef medallions with creamed sweet potatoes, braised savoy cabbage, roasted carrots and parsnip puree finished with a beef demi glaze
Beef and stilton pie with sautéed new potatoes, roasted seasonal vegetables and Dorset blue cheese sauce
Fillet of beef with boulangère potato, roasted shallots, curly kale and carrots finished with rich red wine jus

Pork
Pork belly with bubble and squeak cake, roasted carrots and beetroot and finished with a caramelized onion, bacon and mushroom cream sauce
Pork tenderloin with creamed spring onion mashed potato, seasonal vegetables and black pudding puree finished with a cider sauce
Pork chop on the bone with crushed new potatoes, green beans, swede puree and braised red cabbage finished with a red wine jus

Lamb
Rump of lamb with dauphinoise potato, braised red cabbage, cherry vine tomatoes and green beans finished with a red wine and rosemary jus
Rack of lamb, minted new potato cake, crushed peas, broccoli florets and beetroot puree finished with slow roasted lamb jus
Slow roasted leg of lamb with creamed chive mashed potato, roasted savoy cabbage, green beans and butternut squash puree finished with a rich tomato jus

Duck
Duck breast with crushed new potatoes, rhubarb compote, tender stem broccoli, roasted carrots and a blackberry jus
Duck leg with rosti potato, carrot and orange puree, charred pak choi, roasted vegetables and a cardamom jus

Desserts
Warm chocolate brownie with clotted cream ice cream, chocolate sauce and toffee popcorn
Lemon meringue tart with raspberry coulis, shortbread crumb and raspberry sorbet
White chocolate and raspberry parfait with shortbread crumb, fresh raspberries and tempered chocolate
Warm sticky toffee pudding with toffee sauce, vanilla ice cream and mint sherbet
Chocolate crème brûlée with shortbread and fresh raspberries
Mango panna cotta with mango and passionfruit compote, vanilla sponge, lime sorbet and Chantilly cream
Baked vanilla cheesecake with forest fruit compote and mint sherbet
Warm double chocolate chip cake with chocolate soil and crème anglaise
Warm apple and strawberry tart with strawberry coulis, apple crisp, Chantilly cream and blackberry sorbet
Lemon and lime posset with caramel crunch, grated chocolate, Chantilly cream and mint sherbet
Chocolate and coffee mousse with crème anglaise, berry coulis, fresh ground coffee, raspberries and shortbread
Raspberry meringue cheesecake with chocolate sauce, homemade honeycomb and shortbread crumb
The Crossways’ cheese board selection of Draycott blue cheese, Wookey cave aged cheddar, Somerset brie and Driftwood goats cheese with homemade chutney, fresh grapes, celery sticks and a selection of crackers
Selection of ice creams and sorbets

Wedding Evening Buffets

AMERICAN STYLE EVENING BUFFET

Frankfurter Hot Dogs
Crossways cheeseburgers
Slow Roasted BBQ ribs
Crispy smoked streaky bacon
Fried onions
Vegetarian burgers
Skin on fries
Onion rings
American slaw
Mixed leaf salad
Sliced tomato & cucumber
Selection off sauces

SOUTHERN FRIED CHICKEN STYLE EVENING BUFFET

Southern fried chicken mini fillets
Southern fried Popcorn chicken
Crispy Chicken burgers
Vegetarian nuggets
Buttered corn on the cobs
Seasoned curly fries
BBQ baked beans
Fresh Coleslaw
Mixed leaf salad
Sliced tomato & cucumber
Selection off sauces

CHIP CHOP STYLE EVENING BUFFET

Beer battered cod fillets
Whole tail breaded scampi
Battered sausages
Plain sausages
Vegetarian Quorn sausages
Mushy pea’s & tar tartar sauce & curry sauce
Skin on chips
Breaded garlic mushrooms
pickled onions & pickled eggs
Mixed leaf salad
Sliced tomato & cucumber
Selection off sauces

CURRY STYLE EVENING BUFFET

Chicken korma
Lamb Rogan josh
Roasted butternut squash & spinach curry
Spicy Beef madras
Paella rice
Plain white rice
Onion bhajis
vegetable samosas
Poppadum’s & naam breads
Skin on chips
Potato sag aloo
Selection of sauce and dips

Find out more about holding your big day in our Somerset wedding venue, call a member of the team on 01749 899000 or contact us and our wedding team will get back to you within 24 hours.

Please note that our popular wedding venue is often booked 12 months in advance so please contact us as soon as possible to secure your date.


“We could honestly not have picked anywhere better than Crossways as a venue to hold our wedding.”
– 
Andrew and Shelley, Street

 

 

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