"Thank you for all your hard work at our wedding at Marks Hall this October. The whole roasted lambs were absolutely superb; we have had many positive comments about the food. The crumble for desert was also excellent. The organisation of the catering from start to finish was absolutely spot on. The staff were friendly and attentive but very professional and showed no sign of any stress. We had a superb day and it wouldn’t have been the success that it was without your advice before hand and great food on the day."
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Ben and Helen, Marks Hall Coach House, Oct 22nd 2011
"Just a little note to say thank you to yourselves and staff for making our wedding reception as spectacular as you did!"
Paul Jones and Lisa Gardiner, Great Sir Hughes Barn, Aug 14th 2010
"A huge thank you for the catering at our wedding. All our guests absolutely loved it!"
Scott and Elena, Orsett Hall, Feb 27th 2010
"Thank you for helping to make our wedding day special...we had a great day and were both really happy...you catered fantastically all day!"
Stella Jenkinson and Andrew Little, The Reid Rooms, Oct 15th 2009
Budget Wedding Catering
Budget Wedding Menu - to generously feed 100 people:
A whole hog roast with great crackling.
Apple sauce.
Sausage meat, sage and onion stuffing.
To accompany your roast choose four of the following:
Hot new potatoes with parsley and butter.
Potato salad with Dijon mayonnaise, red onion and chopped herbs.
Tomato salad with green beans and basil.
Mediterranean salad - tomato, cucumber, red pepper, red onion, olives, fresh herbs.
Mixed green salad - cos, rocket, lollo rosso, frisee etc.
Carrot, raisin, coriander, cummin with olive oil and lemon dressing.
Cucumber finely sliced with red onion, white wine vinegar and dill.
Homemade coleslaw.
Pasta with tomato salsa, sundried tomatoes and black olives.
Pasta with pesto, fresh basil leaves and pine nuts.
All served with vinaigrette and balsamic salad dressings, and roll selection (ciabatta, wholemeal plait, poppy seed, baps) with butter.
For the winter months choose a selection of hot vegetables.
Price includes:
Quality disposable biodegradable (non-bendy)! plates, cutlery and 40cm square 3-ply paper serviettes. Everything nicely presented.
Chef/carver for the hog roast and two staff to set out, top up, tidy and serve the buffet, and clear away after. Served carvery/buffet style.
Total for all the above x 100, including VAT, is £1550.
Please ask for a quote for smaller or larger parties.
Extra costs:
Plus mileage at 50p per mile for journeys over 20 miles.
For a free range Blythburgh pig please add £50.
Add 100 butcher's sausages with ketchup and mustard for £100.
Add a dessert from £4.00 per head.
If you would like china plates and proper cutlery; hire, delivery, collection
and wash of 110 (good to have spares) adds £97.16
We can also provide table linen.
Alternatively, click here to see an example of a full wedding breakfast menu
Please ask for a quote.