Fish Face

"The FishFace team have a wealth of experience in organising and delivering wedding catering.


We know that you want your special day to be unique, so we’ll work closely with you to develop the perfect wedding menu to suit your taste and style and really satisfy and impress your guests. We insist on using only fresh, and, where possible, quality seasonal ingredients grown in the West Country.


As part of our commitment to making your wedding day so special we can offer our service just about anywhere and to anyone – there's no limit to the chosen venue or number of people we can cater for, be it a few close family and friends or a guest list of hundreds!


So whether you’ve opted for a sit down meal or a less formal hog roast, our dedicated and experienced team will take care of everything from start to finish. Their experience means that nothing is overlooked and all of the finest details are dealt with

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BBQ Menu
  • Smoked Duck en Croute with cucumber & ginger pickle

  • Lulworth Cove Crab Sandwiches

  • Crispy Pork belly with Asian slaw

  • Tea cured Mackerel with home pickled cucumber Crostini

  • Classic BBQ: Homemade Beef Burgers, Pork Sausages, Slow roasted pork loin with Barbecue sauce, Chilli and Dill cured Salmon. (Vege + Salad available)

  • Alternative BBQ: Barbecued scallops with chilli and coriander butter ½ lobster with cheron sauce Marinated Tandoori lamb chops Barbecued Whole Duck with chilli sauce

  • Mexican BBQ: 4oz Sirloin steak Chicken legs (with Mexican flavours) Homemade Mexican Chorizo sausage Aromatic fish Corn on the cob

  • Caribbean BBQ: Loin of Pork with pineapple and macadamia nut Mojo Chicken Shawarma Cod Fritters Homemade jerk chicken sausages

  • Hog Roast, Lamb & Hog Roast, Half a Bull


  • Chocolate and Chilli Fudge Cake with Crème Chantilly

  • Poached Pears with Vanilla and Lemon with coconut Panna cotta

  • Mille feuille of Strawberries with Rosemary syrup and cream

  • Lemon and Lime Tart with Minted Crème Fraiche

Sit Down Wedding Breakfast

Bronze, Silver, Gold, Platinum

  • Oven baked sardine with apple, shallot and sultana vinaigrette

  • Chicken, ham and green peppercorn terrine with a potato vinaigrette

  • Sweet potato rillettes, rosary goat’s cheese and sauce vierge

  • Seared scallops, potato blini, caviar and lemon vinaigrette

  • Double baked cheese soufflé, walnut, grape and rocket salad

  • Pan fried sea bass, samphire and pea risotto with a red pepper coulis

  • Daube of Beef with pommery mustard and bordelaise jus

  • Seared halibut with butter bean and oxtail ragu, black garlic puree, roasted red pepper and heritage carrot

  • Chocolate fudge cake

  • Mille Feuille with blueberry cream and stem ginger syrup

  • Mexican vanilla panna cotta with strawberry champagne consommé

  • Cherry fancier with white chocolate sorbet and limoncello jelly

For my more information, check out Fish Face's website.