From all the help with the planning, where every little detail was covered, to the beautiful food itself we will always be grateful to Pink Pepper.
They were approachable, accommodating and passionate
– so much more than just perfect caterers.
Beef in red wine
Aberdeen angus sirloin with a red wine and thyme sauce, garnished with smoked lardons, button mushrooms and shallots
Dauphinoise potatoes to share and french style peas with sugar snaps and baby spring carrots
Vegetarian option
Roasted mediterranean vegetables in layers of filo pastry, homemade pesto, and caper mayonnaise
Individual apple and blackberry crumble with vanilla ice cream on chocolate soil and a jug of crème anglais
