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Weddings & Milestones

A day you attend as a guest.

Tell us the story. We build the menu around it, cost it honestly, and then hold the timeline so that on the day nothing needs you.

We cater at your venue — a hotel, a barn, a garden, a church hall or a marquee. If there is no kitchen on site, we bring one.

Book a tasting See the seasonal menus

What every wedding includes

Bespoke menu development

Built from what you actually eat, where you have travelled, what your families serve. Not a tier with a name.

A private tasting

Plated exactly as your guests will receive it. Change anything on the spot; we re-cost before you sign.

One named coordinator

From first enquiry to the last crate leaving. They own the clock, not just the kitchen.

Front-of-house team

Briefed on your names, your families, and who must not be seated near whom.

Everything we cook with

A full mobile kitchen where the venue has none, plus china, glass, cutlery and linen specified to the menu.

A site visit to your venue

Before we quote. We find the power and the water, measure the access, and plan the service around what is actually there.

Allergens, per guest

Recorded against the person rather than the table, and carried to the kitchen, the pass and the floor.

Your venue, left as found

Breakdown, waste removal and the venue signed off with their staff. You will not be chasing anyone the next morning.

Four ways to serve the room

The service style sets the mood more than the menu does. We will tell you which one suits your room, your timings and your guest list — even when it is not the most expensive.

01

Plated

The most formal and the most precise. It buys you control of the clock, which is why it suits a room with speeches in it.

Best for

Speeches · long tables · tight timings

02

Family style

Large plates down the centre of the table, passed between guests. The warmest room of the four, and the fastest to serve.

Best for

Round tables · mixed families · relaxed afternoons

03

Stations

Chefs cooking in the room, finishing each plate in front of the guest. It keeps people moving and conversation circulating.

Best for

Standing receptions · large guest lists · marquees

04

Grazing

A single long table, built in the room and replenished through the evening. As much a centrepiece as a course.

Best for

Welcome hours · late suppers · smaller milestones

From enquiry to the last crate

  1. 01

    Conversation

    Date, guest count and the shape of the day. No venue yet is fine. No menus yet either.

  2. 02

    Site visit

    We walk your venue, then send two menu routes, a service plan and itemised costs.

  3. 03

    Tasting

    You eat it as your guests will. Change anything; we re-cost.

  4. 04

    Final numbers

    Allergens logged per guest, seating plan walked through.

  5. 05

    The day

    We arrive well before your first guest. You do nothing but arrive too.

Tell us about the day.

Send us the guest count and where you are holding it — or that you are still choosing — and we will come back with two menu routes and a straight price.

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