Weddings

Liza Reeves | Weddings

Thank you so much for all of your hard work for our wedding! The food was fantastic and the whole day was seamless, we just want to do it all over again!
Robert and Serena

"Best wedding food ever", was a common comment, so a big thank you once again for all your hard work.
Clara and Tom 2009

All of our guests commented on how delicious the food was and what incredible service your staff gave – thank you!
Sara and Shaun

We love weddings!

Having catered for many different types of wedding and the venue is a Tepee, barn, marquee or woodland folly we love the whole experience. I offer guidance with all aspects of the planning, preparation and food working closely alongside the bride and groom.

Tastings can be arranged when the final menu has been chosen. A full quote is given with a clear breakdown of costs including Staff, Equipment hire, and any other request that may be applicable.

Sample Wedding Breakfast Menu

Canapes on arrival with drinks

Starters

Antipasta Sharing Boards : Prosciutto, Bresola, salamis, roasted tomatoes , artichokes and olives. Broad bean and Feta dip and warm spinach Pakoras. Served with baskets of homemade breads

Vine ripe tomatoes, ripped mozzarella and Parma Ham with a roquet salad

Sun blush Tomato, basil and mozzarella bruschetta

Smoked Salmon Terrine with crusty brown bread

Warm caramelised onion and mature cheddar Tart served with a roquet salad

Pork and Chicken and Apricot Terrine wrapped in Parma ham with an apricot chutney

Roasted tomato, asparagus and quails egg salad with parmesan crisps and a basil pesto dressing

Herb Blinis topped with seared hot smoked salmon, prawns and a horseradish crème fraiche

Fresh fig, Oven dried Vine tomatoes, ripped mozzarella and Parma Ham salad with pea shoots.

Main Courses

Herb crusted rack of lamb with a rich red wine and rosemary jus

Roast Breast of corn fed chicken wrapped in pancetta and sage with roasted baby new potatoes

Roast breast of Guinea Fowl with a herb butter and Vin Santo sauce

Boned Quail stuffed with apricots pine nuts bacon and herbs

Pavé of salmon with a lemon hollandaise sauce and saffron new potatoes

Pan Fried Sea Bass with crushed new potatoes with a chervil beurre blanc sauce

Roasted Fillet of lamb on a bed of seasonal vegetables with a rich red wine sauce and mint oil dressing

Roast Fillet of Beef with individual Dauphinoise Potatoes and a rich red wine sauce

Sliced Gressingham Duck Breast served on a sweet potato and ginger mash (or crushed minted Peas) with a balsamic, and red wine sauce

Rack of Lamb with a mint oil and red wine Jus

Sausages and Mash with crushed Peas and a caramelised Onion Gravy (served in large pasta bowls)

Alternative Main courses

Suggestions for main Courses that can be placed at the tables with salads and roasted baby new potatoes so guests can help themselves

Hog or Lamb Spit (or both) served with three salads of your choice. Served with Apple sauce and mint mojo

Warm Butterflied Moroccan spiced Leg of Lamb / rosemary and garlic infused lamb served on Boards

Warm rare sirloin of beef served with horseradish crème fraiche served on boards

Warm rare fillet of Beef served with a béarnaise sauce

Vegetarian Main Courses

Roast butternut squash with goat’s cheese and a basil pesto

Mushroom risotto with shavings of parmesan and truffle oil

Melting Caramelised onion and cheddar tart

Roasted red peppers filled with Moroccan spiced vegetables on a bed of red pepper cous cous Wild Mushroom Stroganoff

Dessert

Trio of Desserts warm chocolate brownies, lemon posset in shot glasses and Mini Pavlovas with a passion fruit cream or a trio of your choice

Chocolate Torte with Berries and cream

Lemon Posset with heart shaped biscuits and Berries

Warm Individual Sticky Toffee Pudding with a salted caramel sauce

Vanilla Panacotta with berries and a raspberry coulis

Moroccan Orange and almond cake with Greek yoghurt, pomegranates and an orange syrup

Crème Brule / Raspberry crème Brulé

Individual Pavlovas with red berries with an iced raspberry coulis

Eton Mess served in bubble glasses

Coffee Tea , Herbal Infusions and truffles

Evening Munchies

Bacon Butties

Hot Dogs with Ketchup

Fish and Chips in cones

Chip Cones

Roasted Mediterranean vegetable and hummus wraps

Cheese Board A lovely display of cheeses of your choice served on a large wooden cheese board with grapes, dates, celery , cheese biscuits breads and home made chutney. Perfect for late night grazing.