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Wedding Menus

Every wedding is unique and the same applies to the food. We like to be able to help capture the bride and grooms personality so whether you want your food to be traditionally Scottish helping to capture your roots or have an Asian inspired menu taking you back to your travels we will do our best to work with you creating a truly memorable dining experience for you and your guests.

Every menu we put together is bespoke but to help give you some inspiration we have put together a sample of past weddings we have catered for and the influences behind their menu.

 

Sample Menu 1

Brief: Traditional Scottish quisine, using locally sourced produce. The bride and groom wanted a canapé reception followed by a 3 choice menu.

“A Traditional Scottish Affair”

Canapé’s
***
Salad of Wild Venison,
Foraged Hedgerow Fruits & Caramelized Walnuts

John Ross Smoked Salmon,
Sea Asparagus & Preserved Lemon Salad

Albert Bartlet Baked Potato Soup,
Mull Cheddar & Branstan Pickle Bread
***
Slow Roasted Pork Belly,
Glazed Carrots, Cabbage & Black Pudding Mash

Pan Fried Gigha Halibut,
Spring Vegetables, Potato Fondant, Sauce Maltaise

Risotto of Clyde Valley Tomatoes,
Nettle Pesto & Mozzarella Buratta
***
Raspberry Cranachan Soufflé,
Local Honey & Glengoyne 21 Year Old

Selection of Scottish cheeses From George Mewes of Byres Road

Moorland Heather Scented Panna Cotta,
Crystalized Lavender Shortbread

Sample Menu 2

Brief: Intimate wedding for 30 with the focus on great food and wine. After discussion’s the bride and groom decided to go with a 6 course tasting menu with wine to match influenced by Countries they had travelled too together.

“Taste of Our Travels”

Risotto of White Onion, Garlic & Oregano
Ca di Ponti Catarrato, Sicily 2012
***
Fruit De Mer
Cotes Du Rhone Rose Cerisiers, France 2011
***
Gin & Tonic Sorbet
The Botanist Bruichladdich Distillery, Islay Scotland
***
Chargrilled Rib Eye of Margaret River Wagu Beef
Prelude Vineyards Cabernet Merlot 2004, Western Australia
***
The Mule
Belvedere Unfiltered Poland
***
Crema Catalana & Churros
Lepanto Pedro Ximenez Solera Gran Reserva, Spain

Sample Menu 3

Brief: This couple wanted a really relaxed informal feel to their wedding meal and chose to have sharing platters, helping to allow more interaction between guests.

“Sharing Our Special Day”

Rosemary, Potato & Sea Salt Focaccia,
Lambros Olive Oil & Balsamic
***
12hr Slow Roasted Pork Belly,
Savoy Cabbage & Glazed Carrots
***
Moroccan Spiced Chicken,
Cous Cous, Courgette Flowers & Pomegranate Molasses
***
John Ross Cold Smoked Salmon,
Blinis & Crème Fraiche
***
Lebanese Vegetarian Mezze
Dessert Platter

Sample menu 4

Brief: This couple both vegetarians decided to stay true to their beliefs and went with a vegetarian inspired menu for every course.

Your 5 a day”
Slow Roasted Vine Tomato Soup

Vietnamese Rice Paper Roll,
Raw Vegetables, Fresh Mint Salad & Light Soy Sauce
***
Roast Chestnut & Wild Mushroom Pithivier,
Carrot Puree & Mustard Leaf

Butternut Squash Cannelloni,
Roasted Garlic, Sage & Blue Murder
***
Old School Soft Fruit Trifle,
Shaved Chocolate & Pistachio Nut

Vanilla Poached Peaches,
Raspberries & Rosewater Meringues

Sample Menu 5

Brief: This couple had a tight wedding budget but had 180 guests to feed. For this reason they went with a 2 course set menu (family style) and used the Canapé’s at the drinks reception as the starter.

“Feeding the Masses”

Canapé’s
Beer Battered Fish & Chips
Blue Murder Cheese Beignet
Duck Spring Rolls
***
Roast Rump of Aberdeen Angus
Family Style service of Chateaux Potatoes, Buttered Greens & Roasted Root Vegetables
*****
Rhubarb & Apple Crumble
Vanilla Custard & Ice Cream

Bespoke Catering & Events

Unit 4b
Block 4
Manor Loan Business Park
Stirling
FK9 5QD

T: 01786 357 620

info@bespoke-catering.com

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