We have developed in to mainly being marquee wedding caterers as well as catering in a handful of unusual rustic venues / barns
We work with couples who want the flexibility to do exactly what they want with the venue and their food. Cooking fresh food for 100 plus guests in a tent is an aquired skill. It woud be easier to prepare and cook it off site however that goes against our principels as fresh food tastes better when it has just been prepared and cooked.
It takes days of planning, researching, meetings, emails/phone calls to come up with unique menus, based on clients experiences and desires. We therefore cannot compete with companies that churn out the same menus, wedding after wedding, week after week.
We have experience of weddings based on clients desires for authentic food from around the world, including Middle Eastern, Mediterranean, Thai, Indian, Mexican, Argentinian etc. where we have worked with clients who want authentic food and not a supermarket version of a cuisine.
When you book us for a wedding, once we have a menu developed we have a tasting with just you, so we can concentrate on establishing exactly what you want from your day.
On the week of your wedding we concentrate on your event only, we do not cater for more than one wedding a week, as it takes days to prepare for a unique wedding and a few days to clear up and recover.
Sharing Wedding Catering
We started sharing style weddings over 10 years ago. Our clients prefer an informal relaxed event with usually whole joints of meat that have been marinated, charcoal and wood smoked, and then served whole on a carving board to each table. Accompanied with a selection of fresh salads so that each guest can choose how much and what they have.
Serving meat this way also allows guests to choose between having their meat rare from the middle of the joint, medium towards the end and well done at the the very ends. As the joints are usualy, but not always butterflied and boneless, this does make it easy for them to be carved. We dont serve rolled rolled joints as for foodd saftey reasons these can no longer be served rare.
We have used this style for barbeques where we offer a choice of three or four meat fish and vegetarian options at our BBQ’s with bowls of salad on each table.
We do not “platter meat” as it is essential to serve food fresh from the bbq to guests so they can choose what they want, and how they like it cooked: some want their salmon or lamb just coloured others want it well done this is not feasible on a platter. We offer a choice of three or four meats fish and vegetarian options so everybody can try everything. Guests are invited a table at a time to choose freshly cooked food from the BBQ.