Mobile: 07904 329 110
Phone: 01621 826 793
"We just want to say a huge Thank You for all your hard work last week at our wedding. We had the best day of our lives and the catering was a huge part of that."
Caroline and Jim's wedding, Great Sir Wilbrahams Barn, Cambridge
"Just a quick thank you from all of us Bakers for your hard work on Saturday. Everyone thoroughly enjoyed the hog roast. Once again, thank you very much!"
Georgina's fireworks party in Hornchurch
"We’d like to say a big ‘Thank you’ for the hog roast you provided last Saturday for our wedding reception. The hog was delicious and many people, including ourselves, have said that the crackling was out of this world!
Matt and Gill's wedding, Ramsden Bellhouse
Butternut squash, orange and cumin
Parsnip with roast red pepper coulis
Carrot and orange with coriander leaf
Pea and mint
Tomato with a swirl of pesto and basil leaf
Pea and ham
Spiced lentil - and many more!
Chilled gazpacho (seasonal) with traditional garnishes
All served with breads and/or rolls, and butter, as appropriate.
Chicken Caesar salad: chicken breast marinated and roasted by us, served with romaine lettuce, little gem, croutons, shaved Parmesan, anchovy (optional) and drizzled with Caesar dressing
Summer terrine (pork/chicken/ham) served with salad garnish and pickles, French bread and/or Melba toasts and butter
Luxury chicken parfait, served with salad garnish and spiced plum chutney, French bread and/or Melba toasts and butter.
The terrine and parfait are made to order for us by our award winning onsite butcher, Dan Hull.
Tuna ceviche: sashimi quality tuna marinated in lime juice, garlic, and chilli, with coriander leaf and fine diced peppers
Really good smoked salmon - with cracked black pepper, horseradish crème fraiche and lemon wedge, served with French and/or whole meal bread
Retro prawn cocktail, served in a glass: little gem, chicory and rocket with prawns dressed in our own Marie-Rose sauce, topped with a tiger prawn and a lemon wedge - served with French and/or whole meal bread
Flaked smoked peppered mackerel on a warm potato salad with Dijon mustard vinaigrette and watercress
Salad Niçoise: tuna, quail egg, cherry vine tomatoes, red pepper, cooked green beans and baby new potatoes, black olives, with vinaigrette dressing - served with French bread
Insalata Caprese: buffalo mozzarella, vine and cherry tomatoes, basil leaves, dressed with extra virgin olive oil - served with ciabatta
Red peppers roasted with tomatoes, garlic, black olives, topped with goat cheese and basil, served warm, with ciabatta
Prosciutto with honeydew, charentais and canteloupe melon and basil leaves, drizzled with balsamic glaze
Watermelon (seasonal) feta cheese, fresh mint, cracked black pepper and fruity olive oil
Roquefort cheese, pear and walnuts on mixed salad leaves - lollo, frisee, watercress - with a walnut oil dressing
Mixed Platters - served on wooden boards to share at the table, as follows:
Smoked Fish: really good smoked salmon, trout and mackerel with capers, horseradish and lemon wedges - smoked eel, prawns or cockles can be added - served with baskets of French stick and whole meal bread.
Italian Anti Pasta: prosciutto, buffalo mozzarella, grilled aubergine, artichokes, and peppers, cherry tomatoes, salami Napoli or finocchiona (with fennel) olives - served with baskets of ciabatta.
Mezze Selection: hummus, tarama, tzatziki, dolmades, grilled aubergine and peppers, lemon and thyme marinated chicken, mini lamb skewers - served with baskets of pitta bread and/or French stick.
Spanish Platter: Serrano ham, manchego cheese with membrillo, croquetas de pollo and jamon, various montaditos (little breads with toppings) olives, various tapa choices - served with baskets of bread or rolls.
Please note that the Platters can be adapted to individual plates.