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Catering in Marquee's

Ever dreamt of getting married, on the beautiful hills of Avon Dassett or 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 in around south Warwickshire and the Cornish Coast, we can help you achieve the perfect wedding you have always dreamed of.

. . .

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

. . .


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

. . .



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

. . . 


Summer Array of Classic British Puddings​

Menu Three-
Signature Menu
Dining under the trees Menu


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
Conducted for 100 people


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

. . .


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


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



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

. . .


Assiette of Desserts;
Chocolate Parfait

with Caramel and Chocolate Straw


Panna Cotta

with Fresh Fruits


Pineapple SurpriseChampagne Jelly

with Raspberries

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