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Sample menu for a wedding

Canapes – enough for 4/5 each – 80 guests

£200.00

For example – Sweet potato gallettes, Chicken sate bites, Smoked salmon blinis, Parmesan and poppyseed shortbreads, prosciutto and fig bundles

Ideas for wedding breakfast – 80 adults (approx)

Costs:

Menu A £20.00 per head for pre ordered options ie. 2 starters, 2 mains, 1 dessert trio

Menu B £18.00 per head for 1 starter, 1 main, 1dessert trio – You could offer salmon as pre ordered addition and I would add a £2.50 surcharge to each one. I would recommend that you allow for vegetarians and I have therefore added an option that would carry the same surcharge of £2.50

nb. The best way to cater/waitress for varied orders is for details to be written on a seating plan which we can work from in the kitchen. You might also consider writing orders on the back of place names – guests often forget what they’ve ordered!

Starters

Roast Beetroot and goats cheese terrine

Free range chicken liver and sloe gin parfait

Both served with baby salad leaves and balsamic raisin dressing

Baskets of home made breads and toasts

Main Courses

Ballotine of local pork tenderloin with spinach and pinenut stuffing

Fillet of salmon with sweet pepper and hazelnut salsa

(or fillet of salmon with basil and champagne sauce)

Carrot and cardamom soufflé with watercress butter sauce

All served with seasonal vegetables

Desserts – served as trios

Mocha walnut meringue with chocolate sauce, rich chocolate truffle torte,

white chocolate panna cotta with autumn raspberries

or

Mini pecan pies and maple sauce, poached pears in saffron syrup,

Shropshire honey ice cream

 Coffee and sweetmeats

Evening ‘finger food’ buffet ( I am guessing you want to avoid plates and cutlery but there is always the ‘disposables’ option) Numbers to be confirmed.

Option one – £8.00 per head

2 large cheeseboards of local cheeses with French sticks and crackers, celery, cherry tomatoes and grapes

Sausage rolls

Mixed sandwiches

Spicy vegetable mini pies

Option 2 – £10.00 per head

All of the above plus:

Chicken drumsticks in sticky barbeque sauce

Mixed meringues and brownies

There will be lots of details to fine tune and I am sure you will want to discuss many aspects of how the day will run but the following is a very basic outline:

I shall bring a minimum of 4 waitresses with me on the day. I don’t provide table cloths or linen napkins. I’ll provide paper napkins to suit your colour scheme not crockery, cutlery or glassware. I am happy to look into the cost of hiring any of these items if you need me to.

We will assume the tables will be positioned as you want them for when we get there. (see note about seating plans) We would need access to the hall from about 1.30pm. Having laid the tables we will be ready to serve canapés and champagne/drinks when your guests begin to return from the church. We will serve you at table from about 4.30 with guests pouring their own wine. (You decide their quota!) We would clear away each course and serve you all coffee .

We will leave after clearing up in the kitchen. Food for the evening will be left on plates under cling film. All of the buffet food can be served cold but If you would like me to stay and warm some of the dishes, help lay out food and clear it away I am happy to but I would charge for my time and that of one or two waitresses.

If you decide to go ahead with booking me (thank you very much!) I would require a 20% deposit three weeks before the event. Payment by cheque for the remainder can be given to me at some point on the day. Cheques can be made out to Melissa Rees.

  • My name is Melissa Rees. Originally from Suffolk, I met my husband Jeremy while living in Brixton. We moved to Shropshire in 1997 and have 3 daughters and a young son. Of course I love to cook but I wouldn’t be happy to be without writing, planting and reading.
  • "Hi Melissa, My friends and I want to thank you so much for your wonderful meal. We all thoroughly enjoyed your splendid food and were so impressed by how you managed it all so wonderfully and unobtrusively. It was also so kind of you to help our stranded friend while cooking for 25 simultaneously!! We couldn’t recommend you highly enough; a business like yours deserves to succeed. We had high expectations and you didn’t disappoint. Warm regards June"