Laura & Paul - Bespoke Wedding Menu

Laura & Paul – Bespoke Wedding Menu

Laura & Paul had a delicious bespoke wedding menu served in their parents’ garden in the Cotswolds. They both worked hospitality and had experience of some high-end restaurants and hotels, so they had a clear idea of what they wanted for their menu. With many of their friends and family also working in hospitality the pressure was on to create the perfect menu. Together we crafted a bespoke wedding menu that took some of their favourite cuisines, some dishes perfect for the season and also one or two canapés that created a bit of theatre. It was a beautiful day in a stunning setting and we all sat together at the end of the night enjoying a drink to celebrate a wonderful wedding day.

Serving canapés with a difference

It was a beautiful summers day and perfect for an outdoor champagne and canapés reception. Laura & Paul chose some canapes with a bit of difference and a touch of theatre. Our chefs served Asian inspired canapés in bamboo baskets and guests had the choice of Shrimp Dumpling, Peking Chicken Dumpling, Salt & Pepper Fried Squid or Duck Spring Rolls. The extra challenge was if they felt brave enough to use chopsticks!

Asian inspired wedding breakfast

We kept the theme of Asian inspired cuisine going throughout the wedding breakfast. With Thai Fish Cakes for starters and then Spicy Plum Lamb Cutlets for the main course. Turning the marquee into a full service restaurant, our team served an incredible menu bringing some delicious locally sourced ingredients and putting a unique twist into the preparation.

A classic summer dessert

For desserts we came back to an English summer classic with Lemon Posset served with Raspberries. After a rich and flavoursome meal the desserts also acted a delicate palette cleansers. After which we served some of their friends’ decadent petit fours.

Laura & Paul’s wedding breakfast was in a marquee in their parents’ garden and so we needed to set up a full-service kitchen. We always do this the day before and we also set the tables and lay the crockery and cutlery too. On the day we served canapés, followed by three courses and then into the evening a cheeseboard with evening drinks and cocktails.

3:00pm – Wedding ceremony at church

4:15pm – Champagne & canapés

6:15pm – Speeches

6:30pm – Guests called through

7:00pm – Serve wedding breakfast

8:30pm – Tea & coffee served with cheese

9:00pm – Band starts & open drinks bar

11:00pm – Sandwich platter

12:00am – Carriages

CANAPES

A canapé reception for 100 guests:

Shrimp Dumpling

Peking Chicken Dumpling

Salt & Pepper Fried Squid

Duck Spring Rolls – half size

All served with; sweet chilli sauce, plum sauce, soy sauce

STARTER

Prawn Crackers & Sweet Chilli Sauce on tables

Thai Fish Cakes

Served with dressed baby salad , lime & sweet chilli sauce

MAIN

Spicy Plum Lamb Cutlets

Served with egg noodles, spiralised potato, sesame plumb sauce & vegetables – Pak Choi,

Beansprout, Tender Stem Broccoli & sugar snap peas pinch pot of plum sauce

DESSERT

Lemon Posset served with fresh raspberries

TEA & COFFEE

Served at the table with cheese ‘cake’

Our menu was entirely bespoke...

Our menu was entirely bespoke. Every piece of feedback & request for change was listened to & met. We were made to feel valued as clients, as if ours was the only wedding which mattered. Every single one of our needs was met with grace, humour & humility. We were advised & guided from the start. Every question was answered or explored. On the day, we ran 45 minutes late, Caviar & Chips were so professional, the guests didn’t know. Food was excellent, service fun & the team were as much a part of our day as our guests

Laura & Paul