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Catering in Marquee's

Ever dreamt of getting married, on the coast of Cornwall

Have you planned your marquee wedding?

We would love to help you realise your dream wedding with over a decade of experience

of marquee wedding catering.

With exclusive access to beautiful green fields on the Cornish Coast, we can help you achieve the perfect wedding you have always dreamed of.

Proposed 2025 Menus

Menu One

Canapes-

Lightly Battered Hake with Tartare Sauce

Goats Cheese Tartlet, Herb crumb

Cornish Gouda, Truffle & Leek Bonbon

Slow Roasted Pork Belly with Apple Puree

Mini Lamb Burgers, Tomato Relish

 

Starters- Sharing Board

Looe Scallops

Courgette, Pine Nuts and Lemon

Cured Salmon

Olives

Hummus

Chorizo

Olive oil and balsamic

Sugar Snap Peas

 Asparagus, Rocket & Parmesan

Smoked paprika and Parmesan breads

Baked Camembert 

Rosemary & Olive Oil Focaccia

Burrata and Heritage Tomatoes  

 

Mains-

Self Carve Thyme Roasted Fillet of Beef 

 

Bowls of,

Roast Potatoes

Tenderstem Broccoli, Garlic & Sesame 

Sherry Vinegar Dressed Rocket

Cauliflower Cheese

Honey Glazed Carrots & Kale

Salsa Verde

Peppercorn Sauce

 

Dessert

Trio of Desserts

Orange Posset with raspberries 

Chocolate Bonbons, with salt caramel

Eaton Mess

Previously Conducted Menus

Menu Two

Canapes-

Cured Salmon, Cream Cheese and Dill 

Battered Cod, Tartare Sauce, Pea Shoots

Goats Cheese Tartlet, Herb Crumb

Rare Roast Beef, Horseradish & Yorkshire 

Cheddar and Leek Bonbons

 

Starters- 

Roasted Scallops

Sourced from Looe

Cauliflower purée,  Black Pudding, 

chive oil & dressed leaves

 

Five Spiced Duck Breast

Pickled carrot ribbons, cucumber, 

Sesame & soy & honey reduction

 

Beetroot Tatin

Crumbled Goats Cheese, Truffled Pecans

Chive oil, balsamic & dressed leaves 

 

Mains-

Beef Fillet 

Fondant potato, butternut squash puree

 Kale, green beans 

Red wine & Thyme Sauce

 

Pan Roasted Hake

Crushed new potatoes, kale, green beans

Caviar and chive butter sauce 

 

Butternut Squash & Wild Mushroom Risotto

Viola flowers, toasted pine nuts, garlic kale, Parmesan crisps

 

Vegan: Butternut Squash & Wild Mushroom Risotto

Viola flowers, toasted pine nuts, garlic kale, violife crisps

 

Dessert

Trio of Desserts

Lemon Posset with autumn berries 

Chocolate Truffle, Clotted cream  

Cornish Seasalt and Caramel Cheesecake with honeycomb

Menu Three

Canapes- 

Roasted Scallop, Curried Cauliflower Puree

Cornish Gouda, Truffle & Leek Bonbon

Blue Cheese Tartlet, Herb Crumb

Battered Newlyn Hake, Tartare Sauce

Looe Line Caught Seabass Ceviche, Grapefruit, Coriander, Chilli

 

Vegan-

Crushed Pea Bruschetta  & Chilli Jam

Violife, Truffle & Leek Bonbon

Mini Jacket Potato with Oatly Creme Fraiche 

Beetroot & Kale Burger with rocket pesto

Tempura Cauliflower, curried cauliflower puree

Small Boards & Bowls Menu

Grilled Mackerel

Humous with pomegranate 

Courgette Ribbons, Lemon, Mint, Olive Oil & Feta Salad

Heritage Tomatoes, Red Onion, Confit Lemon & Coriander Salad

Rosemary Focaccia

Bresaola 

 

Moules Mariniere

Olive Oil New Potatoes, Baby Spinach 

Roasted Salmon

Broccoli with Black Sesame & Sesame Oil 

Roasted Butternut Squash with Chilli, Pickled Ginger, Coriander, Diced Apple, Chick Pea

 Tabbouleh 

  

Spiced Chicken Thighs

Ras el hanout spiced Cauliflower 

‘Garlicky’ Green Beans

Paprika Foccacia 

Labneh, Smoked Harrissa 

Spiced Monkfish Tails

Roasted Rosemary & Garlic Potatoes & Roasted Kale (Diced)  

 

Dessert

Trio of Desserts

Orange Posset with strawberries 

Chocolate Bonbons, with salt caramel

Lemon Cheesecake with raspberries

Menu Three-
Signature Menu
Dining under the trees Menu

Canapes-

Lightly Battered Hake with Tartare Sauce

Goats Cheese Tartlet, red onion marmalade

Cornish Gouda, Truffle & Leek Bonbon

Slow Roasted Pork Belly with Apple Puree

Mini Lamb Burgers, Tomato Relish

 

Starters- Small boards & bowls of;

 

Bresaola of Beef 

Buttered Asparagus 

Dressed Crab

Courgette Ribbons, Pine Nuts, Lemon, Mint, Olive Oil & Feta Salad

Olive Focaccia 

Rocket, Chick Pea,  Chilli, Orange & Pomegranate Salad

 

Seared Looe Scallops with Garlic

Heritage Tomatoes, Red Onion, Confit Lemon & Coriander Salad

 Pickled Ginger, Beetroot, Diced Apple, Sesame & Grated Carrot Quinoa Salad

Butternut Squash & Chive Risotto 

BBQ Spiced Chicken Thighs

 

Tomahawks Steaks 

BBQ Monkfish

Sautéed Halved New Potato, coriander & rosemary

Baby Gem, Fine Sliced White Onion

Chilli & Lime Macerated Cucumber 

Broccoli, Smoked Almonds and Garlic Oil

 

Dessert- A Trio of Desserts

Chocolate brownie & raspberries

Limoncello cheesecake &  blackberries

Orange Posset with diced strawberries

Menu One

A selection of canapés 


Roasted Looe Scallop

Buttered leeks


Seared Foie Gras

Sauternes cream


Poached Lobster

Shellfish Bisque in shot glass


Salmon Gravlax

Blinis- pea shoots


Fillet of Beef Tartare


Chilled Cucumber Gaspacho

​​

. . .

Amuse Bouche


Roasted Tomato Soup
With Truffle Oil & Rosemary Bread

. . .

Main Course


Loin of Lamb
Sourced from Lower Highertown  Farm,
Dauphinoise Potato, Sweetbreads, Grass Asparagus, Cherry Tomato,
Olive Tapenade & Lamb Jus

. . .

Dessert


Apple Tatin

With Local Clotted Cream

Menu Two

​A selection of canapes​

 

Mini Burger
Trewarrien Farm Goats Cheese Tartlets
Tregida Smoked Salmon Risotto
Heritage Tomato with Basil and Mozarella
Dressed Crab– with Dill and Lemon

. . .

 

Starters


Grilled St Enodoc Asparagus
Organically Certified. 

With tomato ragu, bresola of beef, rocquet,
bulls blood chard, parmesan shavings, wild garlic leaf and balsamic dressing

. . .


Main Course​

 

Rosemary Crusted Lamb Legs
Sourced from Porthallow

Generous Garnishes of
Summer vegetable risotto
Traditional minted new potatoes,
Roasted peppers, courgettes & tomatoes 
Garlic & Ginger Cous-cous
Celeriac/ Green Apple/ Red Onion and Pickled Ginger in Lime
Puy Lentils with Jerusalem Artichokes & Truffle Oil

. . . 


Dessert


Summer Array of Classic British Puddings​

Menu Three
Conducted for 100 people
Canapés;

 

Mushroom, Truffle and Parmesan Risotto

Goat’s Cheese Tartlets

Mini Cheese Burgers

Bresola of Beef with Truffle Oil and Parmesan

Looe Crab Salad

Duck Terrine with Red Onion Marmalade on Walnut Croute

Salt Crusted Baked Potatoes with Chive Creme Fraiche

. . .


Amuse-Guele


Roasted Tomato Soup
Dressed with Italian Black Truffle Oil and accompanied with sea salt and rosemary bread

. . .

 

Starter – a choice of;​


Roasted Looe Scallops

with Chorizo and Pancetta,
dressed leaves (bulls blood chard, racquet, red amaranth, wild garlic leaf, and baby red sorrel) and Chorizo Oil

Or

Goats Cheese Tartlet
Dressed Leaves, Grilled Asparagus, Confit Cherry Tomatoes and Balsamic Reduction

. . .​
 

Main Courses - a choice of;


Trio of Pork -
Slow Roasted Pork Belly, Loin of Pork and

Black Pudding,
Fondant Potato, Bacon Cabbage,

Braised Celeriac, Apple Purée 

red wine sauce

Or

 

Wild Sea Bass
Sourced from Looe
Filleted and Roasted
Crushed Charlotte Potatoes, Green Beans and a Chive Butter sauce​

. . .

Dessert


Assiette of Desserts;
Chocolate Parfait

with Caramel and Chocolate Straw

 

Panna Cotta

with Fresh Fruits

 

Pineapple SurpriseChampagne Jelly

with Raspberries

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