Wedding Catering

 

 

With a wealth of experience we are confident that we can help you select menus to suit your special day, whether they be traditional, contemporary, relaxed & informal or just inventive & unusual!

 

From small intimate gatherings from 20 to larger groups of 200 or more, we will take the same care & attention to detail so as to ensure a happy, relaxing & successful day for not only you but also all of your guests

 

Following your enquiry we will forward a selection of menus tailor made to suit your own thoughts, ideas & any special dietary requirements that you may have, as well as the season, your budget & location

 

Once we have discussed your menu, to help you finalise all the details, we can offer to arrange a tasting, so as to ensure that you are happy not only with your food choices, but also the presentation, style & content of the meal but also any accompanying wines & drinks

 

The cooking will be very much the domain of Paul, who will there throughout the day, whilst Peta his wife will ensure that all runs smoothly with the wine & food service, so relax you will be in very safe & experienced hands! 

 

At all stages we will undertake to give you a full & transparent breakdown of costs & charges to avoid any shocks & surprises. All of our prices will include the cost of the food, staff, crockery, cutlery, table linen & napkins & will be subject to VAT at the prevailing rate. We are happy to guide & support you throughout the whole process & are only a call away

 

We travel throughout the Cotswolds, Oxfordshire, Gloucestershire, Bath, Bristol, Warwickshire, Berkshire, Hampshire & Wiltshire, as well as into London. If you need any help with a venue we regularly cater at diverse locations, ranging from The Bodleian Library, The Weston Library, Rhodes House, a number of Cotswold manor houses & mansions, historic Landmark Trust properties, local village halls as well as many private houses and even beside the River Thames!

 

For an informal no obligation chat, details of menus, wine & drinks, as well as details about the full range of our services that we can offer, please use the online contact form, or for a more immediate response call Paul on  01993 852696

Wedding Venues

We can cater at any venue, from your local village hall, marquee, framed tent to some supberb locations, some of which highlighted in the panel to the top left

 

Wedding Menus

Below we have listed a wide selection of dishes to give you a feel & flavour of the style of food that we offer. These menus are merely suggestions & we actively welcome your input and any thoughts, ideas & favourite dishes of your own. Our menus are changed frequently to take advantage of fresh seasonal & local produce

 

In addition we can supply a full range of drinks & wine packages to suit your budget

 

Spring & Summer Menu suggestions

 

FIRST COURSES

 

Confit de canard on a bed of dressed leaves with apple, toasted hazelnuts & cherry tomatoes

Crottin goats' cheese wrapped in filo pastry, baked & served with a roasted red pepper, artichoke & rocket salad

London cure smoked salmon with potted Morecambe Bay shrimps, lemon & warm wholemeal toast

Smoked salmon mousse, Caviar, fresh herb dressing

Pan fried fillets of Newlyn lemon sole with a fresh chive beurre blanc

Marinated salmon – thin slices of Loch Duart salmon marinated with fresh lime juice, dill & sea salt & served with a tangy lime & crème fraiche dressing & green salad

Chilled spinach & watercress soup with crème fraiche, crispy pancetta & chives

Charentais melon filled with summer fruits macerated with Muscat de Beaumes de Venise

Avocado & seafood salad - fresh crab, smoked salmon, prawns & crayfish

Warm crab, spinach & gruyere tartlet with a fresh chive & butter sauce

Spring vegetable risotto with Parmesan crisps & wild rocket

Caramelised shallot & goats’ cheese tarte tatin, endive & sun dried tomato salad

 

 

 

MAIN COURSES

 

Pan fried breast of organic corn fed chicken wrapped in cured local ham & served with a fresh herb & butter sauce

Seared filet of wild sea bass with a fresh crab, spring herb citrus dressing

Roast rump fillet of aged Scotch beef with a cepe sauce, Gratin dauphinoise potatoes

Roast rare sirloin of prime Scottish beef with Yorkshire pudding, potatoes roasted in dripping, fresh horseradish sauce & proper gravy

Cold poached salmon salad with warm new potatoes & fresh asparagus, homemade mayonnaise & herb vinaigrette

Roast rack of herb crusted English lamb served with a sauce of lamb stock, mint & sorrel & mini ratatouille

Roast breast of Guinea fowl with braised Puy lentils with smoked bacon, garlic confit & a Burgundy wine sauce

Chargrilled marinated breast of local free range chicken with a fresh green herb & garlic salsa, dressed leaves & rosemary & garlic roasted new potatoes

Fillet of salmon wrapped in filo pastry with spinach, baked & served with a prawn sauce

All main dishes are accompanied by a selection of fresh seasonal potatoes & vegetables

 

 

 

PUDDINGS & SAVOURIES

 

Petit pot au citron vert with homemade citrus biscuits

Chocolate & orange mousse in a dark chocolate cup with a Grand Marnier orange glaze

Orange & cardamom tart with fresh raspberry sauce

Tangy tarte au citron with cassis sauce

Strawberries, homemade strawberry ice cream & strawberry sauce

Eton Mess

Summer fruits in a red wine jelly with crème fraiche, fruit sauce

Warm raspberry & eau de vie Framboise soufflé (seasonal variations including rhubarb, blackcurrant, strawberry & prune are also available)

Traditional summer pudding with clotted cream

Vanilla Panna cotta with fresh figs, mango & peaches

Selection of English & French farmhouse cheeses with fruit, celery & biscuits

 

 

Autumn & Winter Menu suggestions

 

FIRST COURSES

 

Confit de canard on a bed of dressed leaves with apple, toasted hazelnuts & sun blush tomatoes

Home cured, aromatically spiced & smoked duck breast with a homemade spiced peach chutney, dressed leaves, brioche

Coarse game terrine, studded with pistachios, prunes & apricots, accompanied by homemade apple & date chutney & Melba toast

Warm three cheese & red onion tart with dressed leaves

London cure smoked salmon with potted Morecambe Bay shrimps, lemon & warm wholemeal toast

Warm lobster & scallop mousse with a shellfish sauce

Pan fried fillets of Newlyn lemon sole with capers, shrimps & beurre noisette

Cured salmon – thin slices of beetroot & horseradish Loch Duart salmon served with a horseradish crème fraiche dressing

Gorgonzola risotto with sage, Parma ham, Parmesan crisps & rocket

 

MAIN COURSES

 

Belly of Gloucester Old Spot pork, slow roasted with root vegetables, apple sauce, crisp crackling & cider gravy

Pan fried breast of organic corn fed chicken with a creamy morel sauce

Roast rack of herb crusted English lamb served on a bed of parsnip & celeriac puree, roasted shallots, thyme scented sauce

Seared fillet of stone bass with a shrimp & saffron risotto & lobster bisque

Roast rump fillet of aged Scotch beef with a cepe sauce, Gratin dauphinoise potatoes

Roast breast of pheasant with braised Puy lentils with smoked bacon, garlic confit & a Burgundy wine sauce

Roast rare sirloin of prime Scottish beef with Yorkshire pudding, potatoes roasted in dripping, fresh horseradish sauce & proper gravy

Roast fillet of red deer served with a sauce of horseradish, Kummel & cream, parsnip mash, braised red cabbage

Monkfish, roasted garlic, wild thyme & prawn ragout

Overnight braised shin of beef with herb & horseradish dumplings, winter vegetables, mashed swede & potatoes

All main dishes are accompanied by a selection of fresh seasonal potatoes & vegetables

 

 

PUDDINGS & SAVOURIES

 

Petit pot a la crème with hazelnut biscuits

Chocolate & orange mousse in a dark chocolate cup with a Grand Marnier orange glaze

Warm prune & Armagnac soufflé

Orange & cardamom tart with fresh raspberry sauce

Tangy tarte au citron with cassis sauce

Apricot & almond frangipane with proper custard

Sticky toffee & date pudding with a toffee & pecan sauce

Naughty steamed treacle pudding with custard, cream & syrup

Warm quince, blackberry, apple, pear, plum & apricot compote with vanilla cream

Blackberry & apple crumble & custard

Tarte Tatin with Calvados sauce

Selection of English & French farmhouse cheeses with fruit, celery & biscuits

 

Freshly brewed teas & coffees with homemade petits fours

 

 

Apart from the menus listed above, we are more than happy to serve food from a BBQ, carvery, hog roast, hot & cold buffet as well as offering for example whole roast legs of lamb served to each table to be carved by the guests themselves, (a great ice breaker), large Cottage pies, Daube of Lamb, Steak & Kidney puddings, Bangers & Mash with onion gravy & so on. We can set out a selection of hot or cold dishes on each table thus avoiding queues at a large self-service buffet. In fact the options & variation are endless.......

 

Contact us

Here at Tailor Made Top Nosh we're happy to offer you our help and advice, with absolutely no obligation, so just give us a call if you need any help in organising any aspect of your event

 

If you would like us to keep you updated with seasonal menus, inspirational gift ideas and special offers then please just fill in the contact form

 

Tailor Made Top Nosh

 

01993 852696

07584 514030

 

If you are you looking for a stylish, interesting, historical, peaceful or an unusual venue we have access to locations as diverse as:-

 

The Divinity School at the Bodleian in Oxford

Rhodes House Oxford 

Riverside Weddings Standlake

Oxleaze Barn

Worton Hall

 

We also cater at a number, of Stately Homes, Manor Houses, Luxury Country Cottages, secluded Lakeside Lodges properties at the Cotswold Water Park & Lakes by Yoo, Historic Houses & Mansions, Landmark Trust properties, superb wedding venues, private dining rooms, even a secluded Dovecote and a local brewery!!

 

We can highly recommend the following local venues:-

 

Bruern Cottages

Honeystone Manor

Cotswold Manor Estate 

Wildwood House

New Yatt Farmhouse

Churchill Manor

The Orchard Cookham

Pye Corner Broadway

Polo House Middle Lypiatt, Stroud

Burcombe House Cirencester

Bartholomew, Tresham

North Lodge, Blenheim

Stourton Manor, Shipston on Stour

Midsummer Wood Bourton on the Water

........where we can offer anything from a delivery, fully catered breakfast, lunch or supper to a complete catering service for the whole of your stay........

 

The list is endless and we are confident that we can help you find a location for any event, as we provide dinner party catering & private chef hire & fine dining services in Oxford, throughout the Cotswolds, Thames & Chilterns, Bath, Bristol, Gloucestershire, Oxfordshire, Wiltshire, Warwickshire, West Sussex

Worcestershire, Berkshire, Northamptonshire, Surrey, Buckinghamshire, Hampshire and London

 

We also cater at many properties listed with the following agents:-

 

Unique Home Stays

Avenue Properties

WOW Properties

Wedding Secrets

Luxury Cotswold Rentals

 

 

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