Wedding Venue & Catering

 

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              Here at Brompton Cookery School we like to design your catering, just as you like it.

 

               A phone call is where it all begins; we’ll meet you for an informal chat about you expectations and what you want for your event.

 

               After meeting with you, we’ll go away and put together a bespoke menu containing only what you have requested.  You can then peruse the menus and report back, deciding what works for you and what doesn’t.

 

            A personalized quote will then be drawn up and a tasting arranged, because after all…the proof of the pudding is in the eating!  We can then explore your menu and make any tweaks that are needed to make it just right for you!

 

               Now all the details are finalized, it’s time for you to sit back and let us do all the preparation!  We’ll stay in regular contact and meet a month before for the final go-ahead!

 

             The day has arrived! We’ll make sure we remain on time and in sync with all other suppliers at the event, making it as stress free as possible! It is then time for you to relax and enjoy your event in the knowledge that you guests will be served only the best food and a day to remember.

 

              After the big day has been and gone, we’ll check in for some feedback to make sure everything was how you expected and to see how we can improve for our future events.

We have a number of trusted trades people, who are happy to work with us to make your day as special as you imagined it.

Victoria Macken – Photographer http://www.victoriamacken.co.uk/

Tents and Marquees – Marquee company http://www.tentsandmarquees.com/

Flowers – Lulu flowers http://www.luluflowers.com/

SAMPLE MENU ONE

Starter

Smoked ham hock with piccalilli & Snowdonia cheese roll

Confit duck pasty with homemade brown sauce & pea shoots

Root vegetable soup with sweet potato crisps & curry oil

Main

Treacle cured Shropshire beef with, duck fat fondant potatoes, fine beans & carrots

Rump of lamp marinated in a mint & garlic pesto, slow cooked and served with dauphinoise potato, broccoli, herb crumb and mint sauce

Whole Megrim sole meuniere, with buttered new potatoes, brown shrimps & spinach

Dessert

Milk Chocolate mousse & honeycomb

Steamed date pudding with butterscotch sauce & banana ice cream

Vanilla & Tonka bean panacotta with strawberry jelly & mini cinnamon doughnut

Canapés 

Slow roast tomato, goats cheese & pesto arancini  (V)

Red onion pakoras, cucumber rahita (V)

Battered hake & chips with tartar sauce

Smoked chicken & mango mousse on Endive leaf

A selection of homemade breads and flavoured butter

(Per table)

Email: info@bromptoncookeryschool.co.uk

Telephone: 01743 761 629