Wedding Day Menus

These are just a few of our favourite menus we’ve cooked for our couples. All dietaries are catered for as everything is homemade.

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Starter

Canapés

Main

Chicken and Chorizo Kebabs with Red Peppers

Cheshire Butchers Sausages

Homemade Mini Beef Burgers with Cheese

Vegetarian Option

Mediterranean Vegetable Stack – Griddled Aubergine, Courgette, Red Pepper and Halloumi with Homemade Pesto

Veggie Burgers made with Quinoa, Sun Blush Tomatoes, Almonds and Rosemary

Served with:
Baby Leaf Salad with Rocket, Asparagus and Sugar Snaps with a Olive Oil and Lemon Dressing

Pink Pepper Coleslaw

Giant Cous Cous and Quinoa with Olives, Soft Herbs and Feta with a Cumin, Turmeric and Onion Dressing

Pudding

Double Chocolate Brownie

Brandy Snap Basket with Farm Vanilla Ice Cream

Fresh Raspberries and Raspberry Coulis

Pink Pepper Catering & Events pepper illustration 300

Canapés

Yorkshire Puddings with Fillet of Beef Spicy Garlic King Prawns Tomato Bruschetta with Homemade Pesto (GF & Vegan) Vegetable Spring Rolls

Main Course – Feasting Menu

Roast Cheshire Ham with a Honey and Mustard Glaze, served with Green Raisin and Cider Sauce
(Served on Boards)

Oven Roasted Shetland Salmon, served with Tzatziki and Marinated Cucumber

New Potatoes with Parsley Butter

Sides & Salads

Giant Cous Cous with Roast Red Onion, Red Pepper, Courgettes and Mushrooms Dimple Tomatoes with Fresh Basil and Aged Balsamic Garden Salad, decorated with Edible Flowers Mayonnaise and English Mustard

Pudding

DIY Eton Mess:
Farm Strawberries, Mini Raspberry Ripple Meringues , Double Chocolate Brownie, Shortbread Fingers. Jugs of Pouring Cream

Pink Pepper Catering & Events pepper illustration 300

Starter

Canapés

Main

Individual Cottage Pies Fine Green Beans and Roast Carrots

Pudding

Double Chocolate Brownie with Farm Vanilla Ice Cream and Raspberry Gel
Pink Pepper Catering & Events pepper illustration 300

Starter

Spiced Butternut Squash Soup French Bread and Butter

Main

Roast Cheshire Chicken Breast with Roast Gravy and Piglets Blankets

French Style Peas, Roast Carrots Roast Potatoes

Pudding

Individual Apple and Blackberry Crumbles. Farm Vanilla Ice Cream on Chocolate Soil. Mini Jugs of Crème Anglaise

Pink Pepper Catering & Events pepper illustration 300

Starter

Brie, Red Onion and Cranberry Marmalade Tart with a Parmesan Pastry, on a bed on Baby leaves, dressed with Olive Oil and Aged Balsamic

Main

Beef Hotpot with Dumplings Spiced Red Cabbage Tenderstem Broccoli

Vegetarian / Vegan Option

Vegetable Hotpot
Spiced Red Cabbage
Tenderstem Broccoli

Pudding

Sticky Toffee Pudding with Warm Caramel Sauce, with a Brandy Snap Tuille and Farm Vanilla Ice Cream
Pink Pepper Catering & Events pepper illustration 300

Antipasti Starter

Italian Salami, Parma Ham and Bresaola

Tomato, Mozzarella, Olive Oil, Balsamic Fresh Basil

Cannellini Bean Salad with Chilli, Tomato, White Wine and Mixed Herbs

Mixed Olives and Ciabatta

Main

Seabass cooked with Italian Vermouth and Baby Dimple Tomatoes with Lyonnaise Potatoes

Fine Green Beans and Tenderstem Broccoli

Pudding

White Chocolate Pannacotta with Macerated Strawberries and Almond Tuille
Pink Pepper Catering & Events pepper illustration 300

Starter

Mezze Plate of Hummus, Baba Ganoush and Ezmé, garnished with a Red Onion, Black Olive and Rocket Salad

Börek – Feta Cheese, Leek and Oregano in Filo Pastry

Lebanese Flat Breads

Main

Shawarma Legs of Lamb decorated with Pommegranate Seeds and Fresh Mint

Vegetarian / Vegan Option

Aubergine with Lemon Preserve, Chickpeas and Harissa with a Green Tahini Dressing
Served with Bowls of…
Tzatziki

Mejadra Rice – Rice with Green Lentils and Crispy Onions

Chopped Lebanese Salad – Romaine Lettuce, Tomatoes, Cucumber and raddish

Pudding

Brûléed Lemon Tart, served with Raspberries and Raspberry Coulis

“We wish we could eat your beautiful pies all the time !”