Three things will last forever, faith, hope, and love and the greatest of these is love!
1 Corinthians 13:13 NLT

 Lyme Bay Field Kitchen

"Planning a wedding is a big job, but our services will ensure you get the personal touch all the way through. We will guide you through tasting sessions, and will be available to chat to you at any point leading up to the big day itself. We don’t have a preferred menu that we want you to choose, in fact we positively encourage a bespoke and tailor made service so you can bring out your personalities in the food on the day.

 

Expert wedding caterers

As popular wedding catering in Devon, Dorset and beyond, we have learned one or two things about what really matters. Delicious food from a tailor made, unique menu is just one part of our job. The other is maintaining the theatre and presentation of the day.

Developing a menu and service style that befits the theme of your wedding can turn a good meal into one which will be talked about for many years to come. From the rustic wooden platters we use to the outfits we wear, our goal is to become the perfect complement to your vision for your wedding day. Tell us all about your dream wedding dinner, and we’ll do our best to make it happen.

 

Our food

We make it easy for you to build your own menu from a wide variety of dishes and service styles to fit in with your needs. You can choose to go Spanish style, with tapas titbits and hearty paellas, or embrace the rustic charm of our gourmet roasted meats or traditional pie and mash. You could serve a classic afternoon tea, complete with vintage crockery and cucumber sandwiches, or could splash out on a fully serviced three course banquet that would rival any five star restaurant experience.

Our main service styles are:

  • Staffed buffets: Let your guests mingle and pick what they want to eat, all served up by our delightfully attentive front of house staff

  • Family style platters: A generous portion of your dishes served to the table on giant family platters for people to help themselves

  • Plated and waited: Fully plated up and professionally presented meals, brought to the table by our waiting staff"

 

Here's a few tasters off their large menu! To see the full menu, download their wedding brochure from their website.

Cold Canope
  • Pear and prosciutto skewers with rocket and parmesan cheese

  • Fresh Lyme Bay crab with chilli, lime and coriander on focaccia toasts, micro herbs

  • Goat’s cheese crostini with beetroot puree, harissa and toasted mixed seeds (v)

  • Mini tartlets with stilton, walnuts and breadcrumbs (v)

Hot Canope
  • Moroccan lamb and chickpea cakes with a Greek yoghurt and spicy harissa dip

  • Crispy Prawns with sweet and sour chilli dipping sauce

  • Chorizo sausage, halloumi and olive tapas skewers, with a lemon & chilli oil

  • Garlic mushroom vol au vents (v)

Sharing Board Starters
 
  • Antipasti Board: A selection of three locally made charcuterie meats, for example; air dried beef, pork salami and prosciutto. Mozzarella with chilli & mint, olives, artichoke hearts, roasted peppers & sundried tomatoes.

  • Fish Board: Lyme Bay crab, peppered smoked mackerel and hot smoked salmon. Chilli & lemon mayo, pickled beetroot, spring onion and shallot salad

  • Ploughmans: Pork and bacon terrine, marmalade glazed ham and wedges of local cheddar. Tomato chutney and a crunchy salad  of pickled vegetables with flat leaf parsley

 

Sharing Board Starters
Choice of 3
 
  • Roasted squash with fresh chilli, Parma ham and pesto

  • Poached local trout with beetroot carpaccio and horseradish cream

  • Devon Blue and creamed leek, soft set tart (v)

  • Cumin baked aubergines with zesty lemon couscous, harrisa and tzatziki (v)

 

Plated Starters
 
  • Pork terrine with olives, pickled vegetables, chutney and focaccia toasts

  • A vibrant king prawn salad with marinated calamari and a sweet chilli dressing

  • Heritage variety tomato salad with griddled marinated aubergine, feta & herbs (v)

  • Topside of beef carpaccio with marinated vegetables, rocket and parmesan shavings

Main Course
Fork Buffet
 
  • Smoked paprika chicken breast in a charred chorizo, tomato and chickpea ragout

  • Slow roasted and pulled free range pork shoulder dressed in its own roasting juices with crackling and apple sauce

  • Seafood paella, white fish, mussels, prawns, squid and vegetables

  • Cauliflower and chickpea vegetable balti with a mild curry sauce (v)

Main Course
BBQ
 
  • Jerk Chicken

  • Charred Moroccan spiced leg of lamb

  • Monkfish and king prawn brochette with chilli, lemon and lime

  • Mediterranean vegetable kebab with halloumi, lemon and chilli oil

 

Plus Side Dishes

  • Smoked paprika chicken breast in a charred chorizo, tomato and chickpea ragout

  • Slow roasted and pulled free range pork shoulder dressed in its own roasting juices with crackling and apple sauce

  • Seafood paella, white fish, mussels, prawns, squid and vegetables

  • Cauliflower and chickpea vegetable balti with a mild curry sauce (v)

Main Course
Plated
 
Puddings
 
  • Salted caramel tart with peanut brittle, vanilla ice cream

  • Vanilla panna cotta with poached seasonal fruit, homemade shortbread

  • Treacle tart with a hint of ginger & orange, vanilla custard

  • Summer fruits with Chantilly cream, crushed meringues and fruit coulis