Weddings 2017-10-12T14:52:58+00:00


With Rachel’s finesse in crafting the most sumptuous of delicacies, the catering for your big day is handled with great care.

From the first stages of planning, when making vital menu decisions for the main event, organising drinks and canapés for the evening reception, and even planning a wedding breakfast, Rachel will deliver on taste and presentation to satiate both you and your guests’ appetites.


Menu One

• Cold Canapés •

Peking duck pancakes with shredded spring onion, and cucumber with hoisin sauce and mango to dip.
Beetroot blinis with goats curd pea shoots and red onion jam.

 • Hot Canapés •

Marinated tiger prawns, smoked paprika and a herbed aioli foam.
Malaysian grilled chicken tossed in mint and coriander with a freshly crushed peanut & chilli sauce.
Tempera of monkfish in a bamboo cone with chips crushed peas and wasabi mayo.
Baby Lincolnshire sausages with potato and white truffle puree.

• Starters •

Griddled Lincolnshire asparagus wrapped with crispy pancetta, creamy mustard dressing poached hens egg and caper chive butter.

• The Main Course •

Roasted fillet of Lincoln Red beef Boston new potatoes with butter and chives, béarnaise sauce in glass cubes, roasted cherry tomatoes.
Seed trays with pots of creamed horseradish, mustards on the tables, bowls of mixed summer salad with cucumber and peeled avocado tossed in house dressing. Platters of fine green beans with garlic and olive oil.

• Pudding •

Lemon brulee tart, strawberry coulis, popping candy, ice bowls of pistachio ice cream and vintage glass bowls of summer berries and jugs of double cream.

• Cheese •

Lincolnshire Poacher Stilton and Brie de Meaux decorated with vine leaves grapes Cheese biscuits with rosemary, celery apples.
The table would be decorated with vintage baskets ivy and slate dishes and kilner jars of homemade spiced apple chutney. Cheese is an extra cost.
Freshly brewed cafeterias of coffee, pots of tea, herb teas to include mint, ginger and lemon and mint and chocolate truffles.

Menu Two

• Canapés •

Warm Lincolnshire poacher beignets with quince jelly.
Carpaccio of Lincoln Red fillet beef, truffle oil, shallot salad sour cream rye toasts.
Quails eggs with lovage salt toasted poppy seeds and rapeseed aioli.

• Starter home-made breads sea salt butter •

Beetroot cured salmon, pickled cucumber, horseradish shallot dressing.

• The Main Course •

Duo of Local Lincolnshire venison, Pave of venison Jerusalem artichoke puree, slow cooked shoulder of venison, and wild mushroom pie, grand sauce Veneur.
Roasted cod loin, verjuice dressing, artichoke puree, spiced grapes.

• Sides  •

Potato dauphinoise, stir-fried winter greens, roasted roots and thyme.cream.

• Cheese •

Ripe unpasteurized camembert, Colston Basset stilton, Lincolnshire poacher, fig jam, mustard fruits, fenland celery, biscuits (no oatcakes).

• Pudding •

Warm autumn raspberry lemon and frangipane tart, berry puree cranberry and bay leaf ice bowls with home-made clotted cream and vanilla ice cream
Coffee tea, herb teas, simple chocolate truffles with cocoa, Turkish delight.


• Hot Canapés •

Fried artichokes with pink peppercorn aioli.
Shots of summer cauliflower soup with hazelnut pesto.
Caramelised onion, pear and blue cheese tarts with walnut and rosemary.
Tempura of plaice straws with pea tartare sauce served in a bamboo boat.
Mac and cheese fritters.
Crispy belly pork with fermented apple sauce.
Mini steak & Guinness pies, shot of Guinness.

 • Cold Canapés •

Cured salmon gin & cucumber jelly, rye toasts, sour cream & pickled samphire.
Chicken liver parfait, golden sultana’s & curry granola.
Beef Carpaccio with rocket and mascarpone on croute, truffle oil and Parmesan.
Truffled goat’s cheese with tomato jam in a crisp Parmesan cup.

• Vegan Canapés •

Japanese Gyozo vegetable dumplings soy, chilli and sesame dipping sauce.
Tempera of olives with Sriracha vegan mayo.