The Hog Roast, Suckling Pig and Paella options can be incorporated into a bespoke wedding menu.

We offer 2 – 3 course bespoke menu options ranging from £22 - £38 per head.

We provide fresh and appetising food for that special occasion.

Course options include canapés, starters, main courses with side dishes and sweets/desserts. Tea, coffee & homemade breads can also be provided.

The price includes white crockery, cutlery and serving staff (not table service)

Contact Steve to discuss your requirements. Below are some examples possible menu options, lots of other ideas can be discussed.

Canapés & starters

-          Curried coconuts chicken sticks

-          Lemon marinated tortellini & cherry tomato skewers

-          Basil marinated mozzarella & cherry tomato skewers

-          Ham & Dijon mini croissants

-          Roasted red onion & thyme focaccine

-          Aubergine caviar crostini

-          Salmon pate with red onion & cucumber relish

-          Caramelised red onion & 3 cheeses tart

-          Bean pate on granary rounds

-          Stilton, red onion & walnut tart

-          Smoked salmon pate with red onion & cucumber relish

-          Melon & air dried ham

Main

-          Spit roast Pig/lamb

-          Lamb shank with mustard & rosemary crust

-          Rolled roast leg of pork with a onion & apple veloute

Vegetarian options

-          Chestnut & Mushroom pie

-          Spinach & Ricotta Cannelloni

Side-dishes

-          Selection of seasonal vegetables

-          Saute Mediterranean vegetables with Paprika & fresh coriander (cooked & served from a large Paella pan)

-          A variety of salads can be provided, from the usual, but taste homemade coleslaw through to the more special roasted squash, wild rice & green herb salad.

Desserts

-          Vanilla meringue with whipped cream and strawberries

-          Rich chocolate tart

-          Fresh fruit salad

-          Individual summer fruit puddings

-          Chocolate fudge cake

(all served with cream)

When planning your menu consider that more choice and selection will likely increase cost, i.e. extra chefs. Also bear in mind that some ingredients cost more than others. I want to provide you with a wonderful meal at the best price.