Bride & Groom

Chris & Debbie

Pink Pepper Catering & Events chris and debbie

Not ONE but TWO fabulous wedding menu creations from Pink Pepper

Chris and Debbie’s wedding weekend was truly unique in that they hosted a private dinner for 40 immediate family members the evening before their special day, and then a 130 guest wedding breakfast for friends the day after.

Pink Pepper

Pink Pepper Catering & Events chris and debbie
Pink Pepper Catering & Events pink pepper wreath2 white
Pink Pepper Catering & Events plate drawing
Wedding Day Menus

Friday’s Menu:

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Starter – Seafood Salad

Crab and king prawn seafood salad in a pink pepper rose marie sauce. Served on mixed leaves and garnished with lobster.

Pink Pepper Catering & Events chris and debbie table
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Main

Filet of beef with a coriander and peppercorn crust. Served with a red wine reduction, parsnip and carrot purée, asparagus and baby roast potatoes. Garnished with parsnip crisps.

Pink Pepper Catering & Events pepper illustration 300

Pescatarian Main

Pan fried halibut with a lemon butter sauce. Served with parsnip and carrot purée, asparagus and baby roast potatoes. Garnished with parsnip crisps.

Pink Pepper Catering & Events pepper illustration 300

Vegetarian Main

Beetroot and feta galette with za’atar, honey and membrillo aioli. Served with parsnip and carrot purée, asparagus and baby roast potatoes.

Pink Pepper Catering & Events pepper illustration 300

Pudding

Lemon drizzle cake, served with chocolate dipped raspberries, raspberry coulis and pouring cream.

Saturday's Menu:

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Main

Goosnargh duck breast with a blackberry port and red wine reduction.

Served with celeriac purée, roast parsnip and tenderstem broccoli and potato dauphinoise.

Pink Pepper Catering & Events pepper illustration 300

Pescatarian Main

Roast salmon with buerre noisette.

Served with celeriac purée, roast parsnip, tenderstem broccoli and potato dauphinoise.

Pink Pepper Catering & Events pepper illustration 300

Vegetarian Main

Roasted mediterranean vegetables in layers of filo pastry.

Seasoned with fresh pesto, green tahini sauce.

Served with celeriac purée, roast parsnip and tenderstem broccoli and potato dauphinoise.

Pink Pepper Catering & Events pepper illustration 300

Pudding

French apple tart, served with farm vanilla ice cream. Decorated with edible flowers.

“It's all of the little touches that really make Pink Pepper so awesome”