Wedding catering in Liverpool and the North West

Familiar wedding favourites, properly cooked and generously served. Includes a three-course wedding breakfast, bread and butter or plant spread, professional chefs, uniformed serving staff, a named catering lead, standard crockery and cutlery, and catering set-up and clear-down.

StartersChoose 1

• Chicken liver parfait, spiced apple chutney and toasted sourdoughGFo
• Roasted tomato and red pepper soup, basil oil and warm breadVGGFo
• Roasted beetroot, whipped goat's cheese, orange and toasted pumpkin seedsVGFo

MainsChoose 1

• Roast chicken breast, fondant potato, glazed carrot, seasonal greens and thyme jusGFo
• Slow-roasted pork loin, sage potatoes, apple compote, seasonal vegetables and cider jusGFo
• Roast topside of beef, Yorkshire pudding, roast potatoes, seasonal vegetables and red wine gravyGFo

DessertsChoose 1

• Sticky toffee pudding, warm toffee sauce and vanilla creamVGFo
• Lemon posset, seasonal berries and shortbreadVGFo
• Dark chocolate brownie, berry compote and vanilla creamVGFo

Choose one dish per course, plus agreed dietary alternatives. All mains include the listed potato and seasonal vegetables. Menu and price are confirmed in your quotation.

A canapé reception and a wedding breakfast with a little more character. Everything in Classic, with three canapé pieces per daytime guest, the Signature menu and tea and coffee after the meal.

Canapés: choose threeChoose 3

• Roast beef Yorkshire pudding, horseradish creamGFo
• Smoked salmon blini, lemon and chive creamGFo
• Paprika chicken skewer, roasted pepper glazeGFo
• Crisp pork belly, apple and cider glazeGFo
• Tomato and mozzarella tartlet, basil oilV
• Mushroom arancini, vegan garlic mayonnaiseVGGFo
• Cauliflower bhaji, lime and coriander chutneyVGGFo
• Whipped goat's cheese crostini, beetroot relishVGFo

StartersChoose 1

• Pressed ham hock, apple and mustard dressing, pickled vegetables and toasted sourdoughGFo
• Roasted shallot and mature cheddar tart, apple pickleV
• Smoked salmon, dill crème fraîche, pickled cucumber and rye crispGFo

MainsChoose 1

• Braised beef blade, roasted onion jus, crisp pressed potato, glazed carrot and seasonal greensGFo
• Cider-braised pork belly, pressed potato, apple purée, seasonal greens and cider jusGFo
• Roast chicken, smoked paprika potatoes, roasted pepper cream and seasonal greensGFo

DessertsChoose 1

• Basque cheesecake, sherry-roasted summer fruitVGFo
• Chocolate pot, sour cherry and cocoa crunchVGFo
• Seasonal pavlova, berry compote and Chantilly creamVGFo

Choose one dish per course, plus agreed dietary alternatives. All mains include the listed potato and seasonal vegetables. Menu and price are confirmed in your quotation.

A complete food package from your canapé reception through to the evening: five canapé pieces per daytime guest, a three-course Platinum menu, bread and butter or plant spread, tea and coffee, and one substantial evening food option for each daytime guest, with chefs, uniformed staff, a named catering lead, crockery, cutlery, set-up and clear-down.

Canapés: choose fiveChoose 5

• Roast beef Yorkshire pudding, horseradish creamGFo
• Smoked salmon blini, lemon and chive creamGFo
• Paprika chicken skewer, roasted pepper glazeGFo
• Crisp pork belly, apple and cider glazeGFo
• Tomato and mozzarella tartlet, basil oilV
• Mushroom arancini, vegan garlic mayonnaiseVGGFo
• Cauliflower bhaji, lime and coriander chutneyVGGFo
• Whipped goat's cheese crostini, beetroot relishVGFo

StartersChoose 1

• King prawn cocktail, baby gem, lemon and smoked paprika Marie RoseGFo
• Whipped goat's cheese, roasted beetroot, cherry dressing, sourdough crisp and pistachioVGFoN: pistachio
• Burrata, roasted and fresh tomatoes, basil oil and aged balsamicVGFo

MainsChoose 1

• Slow-braised beef short rib, pressed potato, roasted carrot, seasonal greens and Madeira jusGFo
• Slow-roasted lamb shoulder, seasonal beans, rosemary potatoes and lamb jusGFo
• Roast chicken with mushroom and tarragon cream, fondant potato and seasonal greensGFo

DessertsChoose 1

• Basque cheesecake, sherry-roasted summer fruitVGFo
• Chocolate pot, sour cherry and cocoa crunchVGFo
• Dessert trio of lemon posset, brownie and seasonal Eton messV

Evening food: choose oneChoose 1

• Beef burger, mature cheddar, pickles and friesGFo
• Paprika chicken flatbread, lemon slaw and garlic sauceGFo
• Fish goujons, chips and tartare sauceGFo
• Falafel bowl, herbed rice, tomato salad and tahini dressingVGGFo

Choose one dish per course, plus agreed dietary alternatives. All mains include the listed potato and seasonal vegetables. Menu and price are confirmed in your quotation.

A full meal with the same care and presentation as the main wedding menu. These are alternatives within your chosen package, with no surcharge.

Starters

• Roasted tomato and red pepper soup, basil oil and warm breadVGGFo
• Roasted beetroot, orange, white bean cream and toasted pumpkin seedsVGGFo
• Wild mushroom tartlet, pickled shallot and chive oilVG

Mains

• Wild mushroom and lentil Wellington, roast potatoes, seasonal greens and red wine jusVG
• Roasted cauliflower, butter bean purée, smoked pepper sauce, rosemary potatoes and seasonal greensVGGFo
• Roasted aubergine, spiced lentils, tomato sauce, herb potatoes and seasonal greensVGGFo

Desserts

• Vegan sticky toffee pudding, warm toffee sauce and vanilla plant creamVGGFo
• Dark chocolate and raspberry pot, berry compote and cocoa nibsVGGFo
• Roasted seasonal fruit, oat crumble and vanilla plant creamVGGFo

Three courses. Select one starter, main and dessert in advance; under-threes and older children are quoted according to the food required.

StartersChoose 1

• Melon and berry coulisVGGFo
• Tomato soupVGFo
• Garlic breadV

MainsChoose 1

• Roast chicken, potato wedges and vegetablesGFo
• Pasta with tomato and basil sauceVGGFo
• Cheeseburger and potato wedgesGFo

DessertsChoose 1

• Vanilla ice cream and berry sauceVGFo
• Fresh fruit saladVGGFo

Menu ideas for a separately priced wedding feast. We agree the number of dishes, portion sizes, service and equipment with you before quoting. Wedding BBQ and paella have a minimum of 80 adults.

Roast feast

• Slow-roasted beef, Yorkshire puddings, roast potatoes, seasonal vegetables and red wine gravyGFo
• Mushroom and lentil Wellington, roast potatoes, seasonal greens and vegan red wine jusVG

Mediterranean feast cooked live

• Lemon and oregano chicken, paprika pork skewers, rosemary potatoes, tomato and basil salad, crisp slaw, flatbread and roasted pepper sauceGFo
• Za'atar tofu and pepper skewers with rosemary potatoes, tomato salad, vegan slaw, flatbread and roasted pepper sauceVGGFo

Paella celebration cooked live

• Chicken and chorizo paella, seasonal salad and sourdoughGFo
• Roasted vegetable and butter bean paella, seasonal salad and sourdoughVGGFo

To finish

• Basque cheesecake with sherry-roasted summer fruitVGFo
• Lemon cake with berry compote and vanilla plant cream (separate vegan recipe)VGGFo

The roast beef menu needs adapted Yorkshire puddings and gravy for GF service. Bread and flatbread need GF replacements. Tofu contains soya; za'atar commonly contains sesame. Each component needs a recipe-specific allergen check.