Sample menu for a wedding
Canapes – enough for 4/5 each – 80 guests
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)
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!
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
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
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
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.
About me…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"