What's on the menu...

Page and Moyse Catering specialize in creating unique wedding menus for up to 150 guests.

We have worked in a wide range of venues from private houses, marquees, church halls, and converted barns.

No two menus are the same and the food will reflect this incorporating your ideas and working within the changing seasons.

We don't offer set menus, and create the food you want for your wedding day.

All of our food is homemade by us in our own commercial 5 * rated Kitchen enviroment 

This is a sample of some of our favourite dishes we have created using local and seasonal ingredients.

Hot and cold canapes

  • Mini homemade toad in the holes served with creamed horseradish
  • Mini choux puffs, filled with fresh cornish crab, coriander, and lemon zest
  • Free-range quail egg tartlets filled with mushroom duxelles and topped with hollandaise sauce
  • Buckwheat blinis topped with smoked trout, creme fraiche, and dill
  • Parmesan and cheese rosemary sable biscuits

Sharing Platter Starter 

  • A selection of cured meats, to include salami,prosciutto,parma ham 
  • Garlic-infused roasted red peppers with mixed olives and pickles
  • Mixed tomato, mozzarella, and fresh basil salad. Seasonal mixed green salad with fennel and golden beetroot
  • Artisan-style bread selection from Camphill bakery Milton keynes

Vegetarian sharing starter

  • Baba ganoush topped with pomegranate with hummus topped with garlic and paprika chickpeas.
  • Served alongside mixed olives and marinated feta cheese.
  • Falafel with mint and lemon and bread selection from camphill bakery 
  • Roasted red pepper salad with toasted almonds

Plated starter ideas

  • Stuffed peppers with lemon ricotta and mascarpone served with seasonal salad leaves and breads
  • English goat cheese mousse with toasted bruschetta, seasonal salad leaves and pickled beetroot
  • Chicken liver and brandy pate with melba toast and watercress salad

 Main course ideas

  • Roast sirloin of beef from Best Butchers with a rich red wine sauce
  • Slow-roast belly pork with a cider gravy and sales Verde
  • Locally scourced Lamb shanks with Spanish chorizo and red wine sauce
  • Chicken supreme with wild mushroom stuffing and wrapped in pancetta.
  • Salmon fillets with parmesan, cream cheese, a parsley crust, and Homemade lemon mayonnaise

     Vegetarian / Vegan main course ideas

  • Mushroom pithivier with wilted spinach and blue cheese
  • Polenta tart with leeks, roasted tomatoes, and goat cheese.
  • Portabella steaks with butter bean mash with a sundried tomato and chill dressing

Dessert ideas

  • Dark chocolate and almond tort with a rhubarb and blueberry compote
  • Sharing pavlovas with seasonal fruits and berries
  • Honey parfait with mulled red wine plums and shortbread
  • Apple and blackberry crumble with homemade custard or clotted cream

To finish

         Fair-trade tea and freshly ground coffee with mints .

Please look at our useful information page.