A Wedding Catering


A beautiful February wedding catering for 135 guests. Family style dining is a great way to serve a lovely selection of delicious foods and really gets your guests talking to each other as they share the platters around. I love this kind of dining as it really gets everyone involved. We have a great selection of rustic roof slates and oiled chopping boards to serve each course and white wooden blocks to raise the platters up; a great way to maximise the table if you have limited space!

For the younger children we provided paper picnic bags with a selection of tasty treats and a toy to keep them distracted.

All but one photo taken by the fabulous Rory Lindsay. Click here to view his amazing work.






  With the help from a wonderful team of chefs and waiting staff here is what we served:




Pork belly bites with pork and apple butter

 Turkey & sherry broth shots

All-day breakfast brioche baskets: quails egg, sausage, panchetta, tommy K

Truffled mushroom pâté en croûte

 Crab salad filo cups

 Parmesan shortbread with goats cream and pink pepper





A sharing platter:



Home-smoked salmon

Potted rabbit with redcurrant jelly

Caramelised fennel salad



Slow roasted & glazed ox cheeks, watercress, mixed roast winter veg, green beans, rich beef gravy, horseradish



Obviously the only photo not taken by Rory!


Lemon possets



The perfect wine accompaniment supplied by Jack Chaddock of MARC fine wines.



Bortolomiol Prior Prosecco NV

Chateau Couronneau Bordeaux Superieur 2011

Constantia Glen Sauvignon Blanc 2010


Tastes-as-good-as-it-looks flour-less chocolate cake with edible flowers.





Amazing sweet trees.



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