Spin Your Plates

Traditional Wedding Catering with a Twist

Not bowled over by bowl food? Don’t share a love of sharing platters? Try something a little more traditional for size. With a three-course sit down feast everyone gets their own plates, piled high with deliciousness. By traditional we are not talking soup, chicken and cheesecake. Nah ah! We are talking any amazing combination you’d like, bringing together loads of funky flavors to suit your style. Traditional wedding catering can still mean menus as awesome as you.

Three is the magic number

A traditional wedding breakfast usually means a selection of canapes followed by a three course sit down meal. Dishes are served plated to the table to each guests so no need to designate a table chef to carve the beef or politely share out the cheese portions – we’ve done that for you. But your canapes and three courses can be whatever takes your fancy – the world’s your lobster…Or your lamb shank!

Classic and Cool

Here’s a selection of some of the more traditional three course wedding breakfasts we’ve created. All have a different spin or twist that makes them unique to each couple but all equally delicious.

Lucy and Eddy

Canapés

Pea and ham croquette, celeriac remoulade

Steak wrapped chips, Bearnaise mayonnaise

Yuzu salmon rice cracker and pickled ginger.

Mushroom tart fine crispy sage leaf.

Starter

Hand raised grouse pie, port jelly, Stilton, candied walnut and frisse salad

Main Course

Duo of pork

Roast pork fillet, slow roast ballontine of shoulder, compressed apple, dauphinoise potato. Steamed kale, crackling shard, Calvados jus & apple sour jelly.

Dessert

Sticky toffee pudding honeycomb crust vanilla mascarpone (rum spiced sauce)

Heather and Matt

Canapés

Beetroot and Goats Cheese Crostini,

Chicken Liver Parfait served with Homemade Chutney on Toasted Brioche,

Smoked Salmon Mousse Puff Pastry Tart.

To Start

Tomato and Roast Pepper Soup with a hint of Chilli

Main Event

Topside of Beef, Dauphinoise  Potatoes, Seasonal Fresh Veggies, Red Wine Sauce

Dessert

Trio of desserts

Chocolate Mousse, Raspberry Pavlova & Chantilly Cream, Lemon Tart Brulee!

Emma and Sam

Canapes

Goats cheese, red pepper and caper crostini

Mini black forest gateaux

Crispy Olives, Herb Yogurt Dip

Cauliflower dolcelatte Bon Bon with honey mustard mayonnaise

To Start

Orzo pesto arancini, sun blushed tomato salad and toasted pine nuts

Main

Cumin roasted Aubergine, Bombay potato, basil puree

Mint, pomegranate and pistachio salad

Dessert

Ice cream sundae

Red berry, pistachio and vanilla ice cream, hot chocolate fudge sauce, whipped cream & wafers.

Maddy and Stewart

Canapés

Braised Beef and Yorkshire Puddings, Horseradish Sauce

Wild Mushroom Arancini

King Prawn and Guacamole Blini

Starter

Beetroot cured gravlax, served with dill crème fraiche and rye bread, red chard and rocket salad.

Main course

Butter roasted Fillet of beef, carrot puree and roasted carrot, mixed vegetables, dauphinoise potatoes, truffle jus

Trio of desserts

Vanilla crème brulee, Red berry pavlova, vanilla chantilly cream and

 Thomas the Caterers’ legendary chocolate brownies.

Ciara and Rob

Canapes

Mini Toad in the hole, caramelised red onion chutney

Chorizo and tomato ragu, arancini,

Sweet potato falafel, Homemade hummus

To start

Salad of asparagus, parma ham and oven dried cherry tomatoes, parmesan crisps and Truffle dressing.

The main

Handmade plated steak & red wine pie, creamy mash, seasonal vegetables and lashings of red wine gravy.

Butternut squash, spinach, goats cheese and red onion pie (v)

Desserts

Chocolate brownie & ice cream

If you have any great menu ideas that you’d like to discuss, get in touch we’d love to hear from you.