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Weddings

We would be pleased to cater for your wedding celebration. In line with the current trend for social eating, we provide a dining experience of sharing boards and platters to the tables of your guests.  

We are able to offer our services at your own private property or your chosen location.


We are delighted to be a recommended caterer at Buckhurst Park, Withyham and Hoath House, Chiddingstone.

We would, of course, be happy to work with your wedding planner.

Summer Sample Menu

Canapés to accompany a Champagne Reception 

Seared Venison, Horseradish Cream and Rocket Spoons

Chicken, Orange and Tarragon Croquettes with a Smoked Garlic Mayo

Mozzarella, Mango and Mint Skewers

Smoked Salmon and Dill Cakes with Lemon Caper Cream and Quails Egg

Prawn and Snow Pea Skewers with a Lemon Dressing

Basil Risotto with Roasted Cherry Tomato and Parmesan Shavings 

Mezze Starter 

Houmous, Crudites, Olives, Breadsticks, Stuffed Peppers 

 

The Main Event

Wooden Boards for Sharing of

Spit Roasted Locally Reared Legs of Kentish Lamb 

garnished with Redcurrants and Rosemary Sprigs 

 Celeriac Steak (vegetarian option)

served with Salsa Verde

accompanied by

Jersey Royal Salad with Garden Mint and Marinated Radish 

Griddled Aubergines with Pomegranate and a Buttermilk Dressing

Dressed Mixed Leaves with Roasted Tomatoes, Griddled Courgettes and Seasoned Pumpkin Seeds

Selection of Artisan Flavoured Bread Rolls 

 

Platters of Desserts

Mini Pavlova with Passion Fruit Cream and Summer Berries

Salted Caramel Chocolate Brownie

Lemon Posset Shots with Lady Grey Biscuit

 

Cafetieres of Coffee with Petit Fours

What our clients thought...

Thank you much for all your help! It was a truly incredible day and we loved the catering and service Food to Di for provided. The canapés, Ottolenghi main and meats, and the splendid puddings were delicious. The staff were friendly, well presented and attentive which was the perfect recipe for a great wedding!

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Sample Menu

Canapé Reception

Minted Pea and Broad Bean Crostini with Quails Egg

Honey Roasted Butternut with Blushing Beef Fillet and Horseradish Cream 

Summer Gazpacho Shots 

Chicken Satay with a Peanut Dipping Sauce 

Cajun Blackened Shrimp on Cucumber 

Mushroom and Parmesan Croquettes with a Truffle Dip 

 

Starter 

Selection of Dips 

Sunblush Tomatoes, Mixed Olives, 

Sourdough Loaf and Butter

 

The Main Event

Asian Marinated Salmon Fillet with a Coriander and Red Chilli Garnish

&

Scottish Salmon Fillet with a Wild Garlic Crust 

Served on Cedar Planks 

Asian Baked Cauliflower Steak (vegetarian option)

accompanied by

Roasted Sweet Potato with a Lemon Grass Creme Fraiche 

Beef Tomato Carpaccio with Spring Onion and Ginger 

Miso and Orange Dressed Green Beans with Shitake Mushrooms and Rocket

 

 

Platters of Mini Desserts

Vanilla Pavlova with Vanilla Bean Cream and English Strawberry

Tiny Toblerone Cheesecake

Fresh Fruit Skewers with a Mascarpone and Passionfruit Dip

 

 

Cafetierres of Coffee and Petit Fours