WEDDINGS

Our aim is to make your big day and the run-up to it, delightfully easy...

As well as the food, we are able to organise and manage as many or as few of the components that will make your wedding day beautiful and unique. We work closely with excellent local florists, marquee, cutlery, crockery, glasses and linen suppliers, even mixologists!


We will suggest delicious menus from informal nibbles and salads to a more formal sit down four course dinner, starting with a champagne reception and canapés, finishing with a cheese and ham table at midnight.


Our bright, smiling and polite staff are always attentive, charming, efficient and totally trustworthy, they discretely carry out their duties to serve you and your guests in a professional, courteous and friendly manner to make sure things run smoothly on the day.


Each and every wedding is so special and individual.  We work closely with you to bring your dream wedding to life. Nothing is too much trouble.

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Aberdeen Angus Cottage Pie
Aberdeen Angus Cottage Pie

with Stilton mash, fine green beans, toasted almonds and herbs.

Trio of fish
Trio of fish

Hot smoked salmon mango and avocado salsa. Potted shrimps. Trout pâté.

Mini-pails of fish and chips
Mini-pails of fish and chips

Dover sole, tartar sauce and skinny fries.

Aberdeen Angus Cottage Pie
Aberdeen Angus Cottage Pie

with Stilton mash, fine green beans, toasted almonds and herbs.

3 COURSE DINNER

Sample menu suggestions

Canapés

  • Duck breast pancakes, ginger jammy prawns

  • Coconut cardamon chicken

  • Quail scotch eggs

  • Rare roast beef, remoulade, rye

  • Vietnamese summer roll

  • Sesame seared tuna, sweet soy, chilli

  • Miso glazed aubergine

  • Slow roasted tomato tarts, Bix cheese


To start

  • Citrus cured salmon, wasabi crème fraiche

  • Crispy duck salad, ginger, soy

  • Burrata, minted broad beans, pea’s, pistachio, parma ham crumble

  • Courgette, spelt & cumin fritters with courgette, parsley salad

  • Goat’s cheese, fig, onion tart, red chard salad

  • Smoked trout, potato, mint, sour cream dressing


Main course

  • Seared guinea fowl, wild mushrooms, thyme

  • Roast chicken with saffron, hazelnuts, honey

  • Slow roasted duck, caramelised plum, star anise

  • Spring loin of lamb, tomato, basil sauce

  • Seared beef fillet, red wine jus, parsnip crisps

  • Spice-crusted monkfish, tomato, coconut, lemongrass

  • Spiced buttermilk cod, urid dhal

  • Seasonal vegetables


Dessert

  • Trio of puddings, slither of passionfruit tart, glazed berries, espresso pots

  • Chocolate tart with sesame brittle

  • Fig tart, cinnamon ice cream

  • Vanilla cream, caramelised blueberry’s, lavender shortbread

  • Roasted rhubarb, mascarpone cream, pistachio meringue


Cured meat and cheese table

  • Carefully selected British and European cheese. Cured meats, pork pies and Scotch eggs served along side gherkins pickled onions, mixed olives and various loaves.

 
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SHARING MENU

Feasts, platters or boards - whatever you know them as. A more informal, family-style service.

Meat

  • Lamb and harrissa kofte with minted yoghurt with couscous salad (h/c)

  • Greek lamb, aubergine, lentil and goats cheese salad (c)

  • Slow-roasted shoulder of lamb with Palestinian spices, pearl barley, aubergine, pomegranate and mint salad

  • Crispy lemon grass chicken with glass noodles, mint and chilli (c)

  • Chicken marinated in saffron, hazelnuts and honey with herby wild rice (h)

  • Fattoush salad with chicken, pistachio & pomegranate (c)

  • Thai beef salad with egg noodles, carrot ribbons, cherry tomatoes, cucumber, mint and spring onion and a Thai style spicy dressing (c)

  • Slow roasted pork belly with Asian greens and glass noodles (h)

  • Maple roasted pulled pork with hardcore slaw (h)


Fish

  • Quinoa crusted salmon(h/c)

  • Sesame tuna salad with mango, passion fruit, rocket, quinoa, chia seeds and a sweet mirin dressing (c)

  • Seared tuna nicoise (c)

  • Honey soy-glazed salmon with sesame and ginger noodles (c)

  • Warm salmon and lentils with chorizo, asparagus and a balsamic glaze (h)

  • Tapenade-crusted cod with rice salad, cranberries, grilled vegetables and toasted almonds (c)

  • Vietnamese-style crayfish and noodle salad (c)

  • English garden salad of peas, shoots, smoked trout and horseradish (c)

  • Prawns with sumac, coriander, lemon and garlic (h/c)

  • Oven roasted sea bream with Charlotte potatoes, fennel, olives and capers (h)


Vegetarian and salads

  • Tomato tart with swiss cheese and rosemary (h/c)

  • Baby spring vegetables, orzo and parmesan (c)

  • Turkish feta, spinach and mint pastry cigars (h/c)

  • Falafel, roasted sweet potato, spinach salad with tahini dressing  (h/c)

  • Wedges of squash with pistachio pesto and feta (h)

  • Roasted spiced cauliflower with chickpea and caramelised onion (c)

  • Greek tomatoes with rice and pinenuts (h/c)

  • Risotto Primavera with pea shoots, asparagus and parmesan (h)

  • Spicy bean burgers with corn cous cous and coriander lime crème fraîche (h)

  • Panzanella – peppers, ciabatta bread, heritage tomatoes, capers and anchovies (c)

  • Seared asparagus, courgettes, tomatoes and halloumi salad with a basil oil (c)

(h) hot  (c) cold