Wedding Catering

Wedding Catering

As one of the leading wedding caterers in the Midlands, we pride ourselves in offering a bespoke and personal service whether for a small intimate gathering or a large formal occasion.

We work alongside highly professional companies and can recommend, wedding cake suppliers, florists, marquee companies, entertainment and even a beauty therapist for the bride (or groom!).  We can also provide our very own professional bar service to compliment your special day (some venues have their own bar facility)

We can either plan & manage your entire day for you or simply provide fantastic catering, whether contemporary or traditional.

We have listed below a few examples for you to take a look at, but every wedding is unique in its’ own right and therefore we tailor all our wedding packages according to taste & budget.

Special diets? No problem! We can cater for eg- vegetarian, vegan & gluten free weddings.  If you have a special request, just let us know.

One last thing, we are one of the few caterers who do not charge a corkage fee should you wish to provide your own welcome & table drinks at your wedding.

Are you looking for a venue?  We have a large portfolio of venues that we currently cater at, everything from Manor Houses, Halls, Museums, Stately Homes, Castles, Self Catering Venues, Marquees, Village Halls etc..

Example Canapé Selection

Selection of speciality breads & toasted croutes topped with-2016-10-09 21.39.27
Smoked salmon, cream cheese & dill
Feta cheese & tomato pesto with fresh basil
Home made chicken liver parfait with home made date chutney
Continental meats, chorizo, parma ham, selection of salami meat cones
Cornish Brie & Cranberry
Hummus & avocado with fresh micro herbs
Fresh asparagus with shavings of parmesan
Home smoked game with caramelised red onion chutney
Locally shot wood pigeon breast with tomato salsa

Mini Yorkshire puddings filled with a curl of roast beef & horseradish cream
Continental meat cones filled with cream cheese, olives & fresh micro herbs
Honey & mustard glazed chicken & pepper skewers
Home made pastry tartlet filled with feta cheese, sun dried tomato & basil
King prawns nestled on pea puree, served on a puff pastry base
Rye bread topped with quails egg & cavier, or marinated herring, sour cream & dill
Home made quails egg scotch eggs
Filo pastry parcels filled with haggis or honey glazed mini sausages

Example Starters Selection

A creamy tomato soup with a swirl of basil oil, served with a basket of assorted artisan breads & butter

Butternut squash soup with a swirl of spinach puree, finished with crispy pancetta and served with mature English cheddar croutes

A shortcrust baked pastry tartlet filled with feta cheese, sun dried tomato and tarragon and finished with a tossed leaf saladette drizzled with French dressing and swirls of balsamic
(other tartlets available eg:- asparagus & brie, honey roasted ham & cheddar)

Creamy smooth chicken liver parfait, served with a balsamic and redcurrant reduction, crisp wafers and a salad of cos lettuce with rocket & Derbyshire rapeseed oil dressing

Home smoked slices of Gressingham duck breast layered over a niscoise salad, drizzled with a warm pepper dressing, finished with tossed leaves

Home smoked chicken breast, sliced on assorted mushrooms with shallots and button mushrooms with Derbyshire stilton, finished with toasted croutes

A timbale of prawns with avocado in a lemon, dill & pepper sauce, finished with finely chopped cos lettuce, cucumber, creme fraiche & herbs, served with croutes

A field mushroom filled with chorizo, feta cheese, red onion and basil wrapped in filo pastry, oven baked and finished on a sun dried tomato and butter wine sauce with sautéed chicory leaves and chives

Pigeon breast pan fried with tarragon, carved onto a croute with smoked bacon and oyster mushrooms, drizzled with a sloe gin and red currant glaze

A terrine of smoked salmon & smoked mackerel, served with a mustard seed and creme fraiche sauce, finished with a cucumber and tossed leaf salad, with sliced ciabatta bread

Fillet of red mullet pan fried with thyme and finished on potato puree with saffron and spinach leaves, surrounded with a parsley, dill & butter wine sauce

Fillet of seabass pan fried with dill, finished on sautéed oyster mushrooms, spinach leaves and smoked pancetta surrounded with a clear lentil stock sauce

Home made Cornish crab cakes with dill, served on a creme fraiche, cucumber and mint sauce, finished with a tossed leaf salad with red onion and Cornish Yarg award winning cheese, with a drizzle of basil oil

Example Main Course Selection

Chicken breast filled with brie & tarragon wrapped with Serrano ham, oven baked and carved onto creamy white wine asparagus sauce (variety of fillings & sauces can be served with the chicken)

Tenderloin of pork wrapped with sage leaves and pancetta, oven roasted with crispy belly pork, finished on sautéed leeks, and surrounded with a mushroom wine sauce

Fillet of salmon pan fried with dill, finished on sautéed oyster mushrooms & spinach leaves surrounded with a clear lentil stock sauce

Home smoked Gressingham duck breast, oven roasted crispy, carved onto sweet potato puree, finished with a red current and wine reduced sauce

Braised slices of tender beef cooked with shallots, smoked bacon and mushrooms, with a burgundy red wine & stock, finished with celeriac puree

Rack of Derbyshire lamb, oven roasted pink, carved around a filo basket filled with sautéed wild mushrooms, pine nuts & spinach leaves, pan fried with a stock reduction

Fillet of seabass or Derbyshire Carsington trout pan fried with tarragon finished on pan fried kale with asparagus, surrounded with a sun dried tomato butter wine sauce

Fillet of natural smoked haddock with a cheese rarebit and herb crust, oven roasted and finished with a mixed bean and lentil chive stock sauce

Roast fore rib of beef with rosemary served with Derbyshire ale Yorkshire puddings, roast thyme potatoes and a rich wine stock sauce

Braised slices of pork loin with tomato, onions, fresh herbs & stock served with a butternut squash puree

Fillet of rod caught trout pan fried with thyme & finished on sautéed samphire and savoy cabbage, surrounded with a tomato & crayfish sauce

Aubergine filled with couscous & mixed beans, topped with feta cheese, oven roasted and surrounded with a clear lentil stock sauce

Example Desserts

Variety of home made cheesecakes eg-
Vanilla pod, summer berry, raspberry & meringue, baileys & coffee, Belgium chocolate, citrus, rosewater & blueberry, elderflower & strawberry, cointreau & orange

Eton Mess – summer berries with meringue & whipped cream served in a home made brandy snap basket

Belgium chocolate mousse curled in a brandy snap basket

Belgium chocolate torte served with crème fraiche & lime zest

Raspberry Bakewell tart served with a curl of clotted cream

White chocolate mousse with a dusting of dark chocolate

Sticky toffee pudding served with a drizzle of toffee & vanilla sauce

Creamy marmalade bread & butter pudding surrounded with a vanilla pod sauce

Apple & rhubarb crumble finished with a creamy vanilla and caramel sauce

Apple & walnut pastry tart with Peak District Dairy vanilla ice cream

Evening Buffet Examples

Bacon served in rolls or baked baguettes with sauces

Hog roast (without the spit) – pork joint with crispy crackling, carved by the chefs & served hot in rolls with apple sauce, mustard & stuffing (beef & home baked honey roasted ham &joints also available)

Selection of cheeses with baskets of home baked breads & crackers, butter, Butler’s date chutney, celery & grapes

Selection of home made pate with home baked rustic breads, butter, home made chutney & tossed tomato red onion salad

Home made curry, casserole, lasagne, pies & chilli, served with rice, chips, jacket potatoes & accompaniments

Home made cup of tomato soup with grilled rustic melted cheese bread

Home made mini pizza baguettes topped with mozzarella & tomato, honey roasted ham & cheddar cheese, roasted vegetables & feta cheese. 

The above are just ideas, of course there are lots more and you’ll have your own special ideas to put forward….we look forward to hearing from you.