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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


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




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  



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



Trio of Desserts

Orange Posset with raspberries 

Chocolate Bonbons, with salt caramel

Eaton Mess

Previously Conducted Menus

Menu Two


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



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 



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



Trio of Desserts

Lemon Posset with autumn berries 

Chocolate Truffle, Clotted cream  

Cornish Seasalt and Caramel Cheesecake with honeycomb

Menu Three


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



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



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



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)  



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


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

. . .


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
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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