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Formal, informal, themed, however you wish your day to look like, we are there to create deliciousmemories for life. Our friendly service and lovingly prepared food will make your big day an unforgettable experience.

It is important for us to get to know our clients. We start every inquiry with an informal chat, listening to your ideas and understanding what your plans are for the special day. Our personal approach helps us find the perfect menu to suit your tastes and quests, considering specific budgets.

Our founder and head chef Claire loves creating bespoke menus to fit the vision and feel for your special day. From delicate canapes to feasting tables, we have the perfect recipe for any event. Our food is fresh, locally sourced and full of flavour.

Our Menu

Wedding Menu

 Treacle and black pepper home-cured salmon with fennel and dill remoulade (df/gf)
BBQ rare beef bavette steak with Thai spicy salad (df/gf)
Mixed summer squash carpaccio, basil, hazelnut, truffle (vegan/gf)
Roasted aubergine and tahini yoghurt with pickled beetroot, dill and spicy seeds (v/gf)
Corn-fed chicken, ham hock terrine, herb cream, pickled vegetables, crispy chicken skin (gf)
Burrata and Heritage tomato salad – Bloody Mary dressing (v)
Glazed beef short rib, gratin dauphinois, oxtail croquette and spring greens
Moroccan spiced hake with braised chickpeas, preserved lemon and dill yoghurt (gf)
Slow roast duck ballotine, potato and chard cake, spring greens – cherry ketchup (gf/df)
Slow roast lamb shoulder with braised gem lettuce, peas, beans and lemon ricotta (gf)
Pearl barley risotto, wild mushrooms and truffle (vegan)
Courgette, red onion and feta fritters with pea and butterbean mash, herb salad (v/gf)
White chocolate and raspberry tart with mascarpone cream
Lemon posset with summer berries and champagne jelly (gf)
Chilled coconut rice pudding with mango and passionfruit (vegan/gf)
Dark chocolate torte with salted caramel and mascarpone cream

Wedding Feasting Menu

BBQ lamb leg with za’atar and preserved lemon and slow cooked Bahrat spiced lamb shoulder (gf/df)
Courgette, mint, red onion and feta fritters (v/gf)
Roasted aubergine and tahini yoghurt with pickled beetroot, dill and dukkah (v/gf/ vegan available)
Chargrilled tenderstem broccoli with walnut ‘Muhammara’ and Aleppo pepper (vegan/gf available)
Saffron baked rice with barberries, mixed herbs and crispy onions (gf/vegan)
Roast new potatoes and charred gem lettuce – pea, lemon and almond pesto (gf/df)
 Burrata and Heritage tomato salad – Bloody Mary dressing (v)
Butter Bean mash with berbere roasted mushrooms and crispy chilli chickpeas (vegan/gf)


Dark chocolate halva and pistachio tart with mascarpone cream
Lemon with summer berries and rose meringue (gf)

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