Wedding Catering Stories

The Wedding of Imogen & Chris

Garden marquee Wedding in the Cotswolds

Imogen & Chris were married in the most beautiful Cotswold setting, with a garden marquee to celebrate their big day.

We crafted their bespoke wedding menu thinking of some of their favourite foods and seasonal dishes that their guests would enjoy.

After a beautiful wedding ceremony in the village church; Imogen & Chris's guests enjoyed a champagne reception with canapés including: Confit Chicken Wrapped in Parma Ham, Mini Fish & Chips, Chipolata Sausages and Wild mushroom arancini.

 

Our chefs turned the garden marquee into a restaurant and kitchen and crafted a fined-dining three course wedding breakfast consisting of Scallops & Black Caviar to start. For the main course guests had Herb Crusted Lamb Cutlets with  Wild Mushroom and Roast Garlic Wellington as a vegetarian alternative and to finish they enjoyed a White Chocolate Cheesecake, raspberries, in a chocolate dome! We also suppled some delicious kids food and a later evening Chicken & Chorizo Paella or Charred Pepper & Vegetable Paella.

 

Of course, they also enjoyed our Gin Piano featuring the following gins: Sipsmith, Silent Pool, Hendrinks, Cotswold, Bloom, Manchester Tanqueray and Gordons.

The Wedding of Emma & Rob

Rustic Wedding at Mickleton Hills Farm Barns

The happy couple were married at Mickleton Hills Farm in the Cotswolds with their very own bespoke menu to wow their guests, created by our chefs.  A stunning refurbished barn venue, nestled in the countryside with on-site accommodation, we love catering at Mickleton.

 

After Emma & Rob's wedding ceremony in the barn, guests moved to a drinks and canape reception as our team served guests Prosecco with a selection of delicious canapés including Quail Scotch Eggs, Goat's Cheese Tartlets and Confit Chicken Wrapped in Parma Ham.

We served a sharing menu with a charcuterie board to start with cold meats - parma ham, salami with charred asparagus, humous and rosemary foccacia.

 

A Duo of Beef: Roast Fillet served with Braised Beef Cheek & Wild Mushroom Ragout & Red Wine Jus was enjoyed for the main course and dessert had to be chocolate: Dark Chocolate Tart with Toasted Pecans, Honeycomb & Hokey Pokey Ice Cream (Emma’s favourite from their time in New Zealand)! 

Later into the evening we danced and enjoyed a tipple or two, perfectly complemented by Chicken & Chorizo Paella, later served up by Executive Chef Jonathan.

The Wedding of Jules & Ben

A Beautiful 12th Century Venue in Warwickshire

Jules & Ben were married in the summer in a beautiful historic wedding venue in Warwick. Lord Leycester Hospital is a stunning venue with many features that take you back 700 years.

 

The lovely couple worked with our chefs to craft an incredible bespoke menu with paired wines for each course.

For canapes, their guests enjoyed; Wild Mushroom Arancini, Crab en Croute, Caviar & Chips, Venison Tartare and Feta Pea & Mint.  Served alongside Aperol Spritz, our team also served Sparkling Wine and Elderflower Presse.

The starter course was a delicious Stuffed Courgette Flower with Marinated Courgette - which simply looked like a work of art on the plate.

For the fish course, guests enjoyed a Seared King Scallop followed by Beef Wellington, a cheese course and then Lemon Meringue for dessert.

Guests were just wowed by the main attraction that we brought along with us... The Gin Piano! Featuring all your favourite brands of gin, with tonics and garnishes galore! 

The Wedding of Alex & Chris

A Vegan Wedding in a Tipi in Derbyshire

We met Alex & Chris at The National Wedding Show at the NEC in Birmingham a year before their wedding day.

Alex & Chris both being vegan wanted to give all of their guests a delicious vegan menu that would showcase all of the great dishes and ingredients that they enjoy with their plant-based diet.

We discussed everything about their day, from timings and format through to the experience that they wanted for their guests and how their menu should compliment their tipi venue (from Sami Tipi) in a field next to a river.

 

After their outdoor wedding ceremony, Alex & Chris's guests enjoyed a selection of vegan canapés including: 

Grilled Artichokes with Harissa Dressing, Cherry Tomato with Black Olive Tapenade, Wild Mushroom Arancini, Red Pepper Palmiers and Balsamic Tomato Tarts.

For the wedding breakfast inside the tipi, guests took their seats and enjoyed starter and main courses served on sharing boards and including; Wild Mushroom & Garlic Pithivier served with caramelised red onion & ouzo gravy, mashed potato & seasonal vegetables and a Roasted Squash served with caramelised red onion, pesto & rocket.

Alex has Caribbean heritage and so was keen to also incorporate this into her vegan wedding menu.  For dessert we served guests a trio of desserts that included; Apple Crumble with Custard, Caribbean Eton Mess with Rum and Roast Pineapple with mango salsa.  

For the evening food as guests enjoyed a fairy-lit tipi, music and dancing as we prepared a plant-based, street-food style menu inspired by Alex's grandad's recipe for Caribbean Black Bean Stew.

The Wedding of Amy & Angelo

An Italian / English wedding at Worton Hall in Oxfordshire

Amy & Angelo were married at Worton Hall, within the farm estate of Worton Park, Oxfordshire. They enjoyed their wedding in the beautiful converted barn, a former grain store, which has converted into a contemporary venue.

 

Amy & Angelo worked with us to craft their perfect menu and with Angelo having Italian heritage were keen to include some tastes of Italy and the Mediterranean for their guests. 

 

When we the menu tasting, we also spent a bit of time on desserts and combining two of Amy's favourites - Apple Pie and Profiteroles!

 

We began the wedding reception with a prosecco and canapés reception, celebrating with 100 guests. Canapés included Honey Glazed Cocktail Sausages, Roast Cherry Tomatoes & Olive Tapenade, Garlic, Lemon & Chilli King Prawns and Red Pepper Palmiers, served with Hummus.

When guests took their seats, we served a three course meal, tea & coffee and an evening menu too.

For starters Amy & Angelo chose sharing boards served to the table with warm Rosemary & Garlic Focaccia bread. Sharing boards included Parma Ham & Salami, Olives, Sun-Blushed Tomatoes, Charred Asparagus & Courgette, Charred Pepper Pesto, Cheddar Cheese, Cornichons and Pickles.

Our chefs then prepared our couple the perfect range of main menu choices, consisting of Steak & Ale Pithivier, Heritage Tomato & Roast Onion Tart Tatin as a vegan option and the children enjoyed an Organic Free-Range Chicken Breast, all served with Garlic & Herb Buttered Potatoes and Tomato, Parsley & Mint Bulgar Wheat Tabbouleh. 

Then Amy's duo of desserts provided profiteroles and apple pie! 

After the party started with family and friends, we kept the evening going with a street-food style BBQ in the courtyard! Guests could choose from Beef & Horseradish Burgers, Sausages, Braised Onions & Sauerkraut or a Spicy Vegan Bean Burger.

The Wedding of Muge & Jonathan 

A Turkish / English Wedding in Staffordshire

Muge and Jonathan enjoyed a beautiful summer wedding in Staffordshire in a quintessential English garden. 

After arriving back from the church in an open horse and carriage, Muge & Jonathan  began the day with canapés and drinks, then moved onto a three course meal, followed by tea, coffee and a cheese course to finish. 

Canapés on the lawn included Wild Mushroom & Garlic Arancini with Truffle Oil & Shaved Parmesan, Steak Tartare on toasted Ciabatta with Béarnaise Sauce, Smoked Salmon & Chive Creme Fraiche en croute and Dressed Crab on toasted sourdough.

90 guests then enjoyed a selection of starters and chose between a Classic Prawn Cocktail with North Atlantic freshwater prawns with baby gem lettuce, smoked paprika and a classic Marie rose dressing.  As a vegetarian alternative we served Charred Asparagus; Fresh Seasonal asparagus, char grilled with garlic oil, shaved asparagus salad and toasted pine nuts.

The main course was a showcase of Lamb Rump with Roast New Potatoes, Roast Carrots and Parsnips and a Red Wine Gravy. As a vegan option we served a Heritage Tomato & Roast Onion Tart Tatin topped with dressed Chicory Salad.

Dessert was a classic English trio of desserts: Eton Mess with Dark Chocolate Tart and Lemon Posset, or a selection of vegan desserts: Classion Eton Vegan Mess with a Dark Chocolate Case and Lemon Cheesecake.

Later in the evening, guests danced the night away and finished with a tea or coffee and an evening Cheese Board as we served their bar drinks throughout the night

The Wedding of Michelle & Mike

A beautiful summer wedding in the Malvern Hills at Oldcastle

We met Michelle & Mike about a year before their wedding and talked about plans and ideas for their big day.  They both really love holidaying in the Greek islands and so we looked at ways in which we could incorporate this into their menu.  They were also getting married in summer and wanted some classic English summer dishes for their guests to enjoy with Beef being one of Mike's favourite dishes for main course.

On the day after the wedding ceremony, we started with canapés that included Chipolata Sausages, glazed with honey & mustard, Wild Mushroom Arancini, served with parmesan & truffle oil and Caramelised Red Onion & Goats Cheese Tart.

These were followed by a wedding breakfast that began with a sharing starter course. A Greek Mezze board consisting of Nocarella Olives, Black Olives, Charred Asparagus, Sun-Blushed Tomatoes, Pickled Wild Mushrooms, Feta and Grilled Vegetables. All served with Hummus, Tzatziki & Grilled Pitta.  Big tick for the Greek influence on their menu.

The main course consisted of Marmite & Ale Braised Beef Feather-Blade, served on Sharing Boards. This was served with Roasted Red Onions & Reduced Ale Gravy. As a vegetarian option guests enjoyed Roasted Squash, served with Char-Grilled Halloumi, Caramelised Red Onion, Pesto and Rocket. Both dishes were served with Rosemary Roasted New Potatoes, Warm Grilled Tender Stem Broccoli, Carrots & Fine Beans.

For dessert, a classic summer dish: Eton Mess. A beautiful combination of Fresh Strawberries, Meringue and Vanilla Cream.

When evening guests arrived we prepared a fresh table picnic with a selection of Artisan British Cheeses, Sausage Rolls, Home-Made Chutney, Apples, Celery, Artisan Bread and biscuits. 

The Wedding of Oliwia & James

A Polish / English Wedding in Gloucestershire

Oliwia & James live in London and we prepared their menu tasting at the beautiful home as they were looking to create a bespoke menu that combined their favourite dishes and Oliwia's Polish heritage.​

Oliwia & James had a luxury marquee with Bisley Marquees over-looking a lake in James's Auntie's countryside garden.  

After the church ceremony Oliwia & James did the Polish tradition of breaking bread with salt, vodka and water for good luck, health and prosperity followed by a lovely champagne and canape reception on the lawn.  Canapes included; Salmon Blinis, Chicken & Mushroom Tarts, Marinated Lamb, Pork Belly, Garlic & Mushroom Bruchetta and Red Pepper Palmiers.

For the wedding breakfast we had prepared a delicious three-course menu of Pea & Mint Soup with Braised Ham Hock, Braised Blade of Beef and then afternoon tea style Polish desserts with some of Oliwia's favourites like Szarlotka and Sernik along with Scones, Lemon Drizzle Cake and Chocolate Brownie.

Between each course we served a shot of vodka for toasts which we kept on ice and we managed to get through almost 50 litres with their 120 guests!

We also served Oliwia & James's wines and our bar team served a vodka bar with Oliwia & James's favourite vodka cocktails.

For the evening food our chefs prepared a traditional Polish grazing table with meats and breads as guests partied into the night with candelight.

The Wedding of Natalie & Leigh-Anne

A rustic summer wedding on a Shropshire farm

We met Natalie & Leigh-Anne a year before their wedding day at the National Wedding Show in Birmingham.

Natalie & Leigh-Anne were planning their wedding at Stanford Farm in Shropshire.  A beautiful rustic venue with a chapel, courtyard and barns.  They really wanted a relaxed and informal feel to their day and didn't want their guests to feel like they were dining at a restaurant; instead they wanted to create a tapas, family style grazing feel to their menu.

Natalie & Leigh-Anne were big foodies and we discussed all of their favourite foods and how we could bring these together to create the kind of wedding day they wanted.

After their wedding ceremony, Natalie & Leigh-Anne's guests enjoyed a variety of canapes that included Scotch Egg, Goat's Cheese Tartlets, Sweetcorn Fritters and Crayfish Tartlets.  We served canapes with Prosecco & Hibiscus Flowers.  This was one of the drinks that Natalie had made for Leigh-Anne when they were dating so was a nice personal touch.

For the wedding breakfast we served guests on long trestle tables that spanned the barn.  They enjoyed sharing boards that included Roasted Peppers, Olives, Sundried Tomatoes & Rocket with Artisan Breads and Oil.  As guests enjoyed the food we continuously brought out additional dishes such as Tuna Steaks with Wasabi Mayonnaise and Marinated Lamp Rump followed by a trio of desserts with Dark Chocolate Tart, Eton Mess and Lemon Posset.

Email: marc@caviarandchips.co.uk

Free phone: 0800 978 8221

Caviar and Chips Catering Ltd

 

Company Number: 10690010

Registered offices: 4 Emmanuel Court, Reddicroft, Sutton Coldfield, B73 6AZ

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