Mobile: 07904 329 110
Phone: 01621 826 793
"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
"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
"A huge thank you for the catering at our wedding. All our guests absolutely loved it!"
Scott and Elena, Orsett Hall
"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
Budget Wedding Menu - to generously feed 100 people:
A whole hog roast with great crackling
Sage and onion stuffing
To accompany your roast choose four of the following:
Hot new potatoes with parsley and butter
Salad of new potatoes with Dijon mustardy mayo, or vinaigrette, spring onion, chive
Vine tomato salad with green beans, black olives, red onion and oregano
Mediterranean salad: vine tomato, cucumber, red pepper, red onion, olives, flat leaf parsley
Greek salad: feta cheese, vine tomato, cucumber, fennel, red onion, black olives, flat leaf parsley
Garden salad: little gem and other leaf, cherry tomatoes, fine sliced yellow pepper, radish, spring onion
Mixed green salad: typically lollo, frisee, spinach, rocket, watercress, radiccio, romaine, little gem
Moroccan carrot salad with sultanas, fresh coriander, cumin, olive oil and lemon juice dressing
Cucumber finely sliced with red onion, white wine vinegar and dill
Asian Slaw: shredded cabbage, carrots, red peppers, spring onions, crushed peanuts, fresh coriander, with chilli, ginger, lime and sesame oil dressing
Beetroot, rocket and goat cheese dressed with olive oil and pinenuts
Pasta with tomato salsa, sundried tomatoes, roast peppers and black olives
Pasta with pesto, pine nuts and fresh basil
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
Quality disposable biodegradable (non-bendy)! plates, cutlery and 40cm square 3-ply paper serviettes. Everything nicely presented
Proper crockery and cutlery can be hired in
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
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 £108.98
We can also provide table linen
Alternatively, click here to see an example of a full wedding breakfast menu
Please ask for a quote.