Interesting Menus & Venues

Hampton Court House

Science Museum Wroughton

Nicky & Jon
Starter
Smoked Trout on a salad of green leaves,
artichoke and asparagus with a dill and lemon dressing

Main
Roast loin of Lamb infused with garlic
On a small potato rosti
Drizzled with Port, Redcurrant & Rosemary Jus

Baby Potatoes with Parsley Butter
Honey Roasted Parsnips
Cauliflower Cheese
Fine Green Beans & Baton Carrots

Dessert
Trio of
Rich Choc Mousse, Choc Brownies with White Choc Drizzle, Lemon Tart with Chocolate Pastry

Cheese Board

Cafetierres of Coffee

Nick & Kazia
(First Serving)
Diced Breast of Chicken served with a Sauce of
Chillis, Fresh Corriander, Fresh Ginger, Kaffir Lime Leaves and Coconut Cream

King Prawns, Spring Onions and Water chestnuts in a Red Chilli Sauce

Mixed vegetable with cashews in black bean sauce

Five Spice Rice

Cucumber and Red Onion Salad

(Second Serving)
Marinated Beef with Garlic, Sesame, Red Peppers and Crushed Cashew Nuts

Shitake and Oyster Mushrooms

Thai Style Vegetable Curry

Egg Noodles

Shredded Carrot Salad with Spring Onions

Pudding

White Chocolate and Lime Cheesecake with Pouring Cream

Cafetiere of Coffee

HOME PAGE

WEDDINGS & LARGE PARTIES

WEDDING MENUS & SERVICE STYLE

FEEDBACK

Dear Sue, Mark and catering team at RG
Thank you so much for all the hard work you put into the catering at our wedding. The planning and execution was meticulous and we had so many good comments about the food from our guests. The lamb was delicious and the chocolate mousse was particularly popular.
It was such a relief to be able to relax knowing we were in good hands. Please pass on our thanks and appreciation to the bar staff who worked too, they were smiley and friendly all night. We had a perfect day and your team certainly contributed to the outcome!!

CANAPES

BOWL FOOD

FEEDBACK

Chris joins me in sending heartfelt thanks for your wonderful contribution to the success of the wedding. We have been inundated with letters, cards and calls from guests and many have commented most favourably on the food which was quite delicious. The service was also excellent and exactly what I expected from you, after our first meeting in D4 when you exuded the exact kind of confidence and quiet efficiency I was looking for. I feel quite proud of myself for selecting you! Naturally I would not have been able to proceed without Kazia and Nick's approval.

COLD FORK
DISPLAY BUFFETS

HOT FORK
BUFFETS

Landmark Arts Centre

WAITRESS
SERVICE MEALS

Laura & Derek
Starter

Oak Smoked Salmon with Salmon Mousse served with
Assorted Salad Leaves, Marinated Tomatoes & Lime Wedges

Main
Presented at each table in Large Pie Dishes for a
Nominated Guest to act as server for the whole table, with Black Aprons supplied for the servers use.
Game Pie
Venison, Duck, Pheasant & Beef with Bacon & Wild
Mushrooms in a Rich Port & Redcurrant Ragout, topped with Puff Pastry.
Luxury Fish Pie
Cod, Haddock, Salmon & Tiger Prawns with wilted Spinach in a Dill sauce, topped with Mashed Potato & grated Cheese

English Savoy Cabbage with Leeks
Carrot & Swede Mash
Green Beans with Sugar Snap Peas
Buttered parsley potatoes

Pudding
Wedding Cup Cakes & Raspberry Coulis

Cheese Board with, Stilton, Mature Cheddar, Somerset Soft Cheese Grapes and Biscuits

Coffee and Chocolates

ALL INCLUSIVE MENUS

EVENING
BUFFETS

DRINKS

VENUES

TERMS

PHOTOS

These are examples of some of the interesting menus we have produced for our clients.

We look forward to adding your own ideas!

FEEDBACK

The meal was delicious and all arrangements very efficient and well organised - thank you for all your hard work. I'm sorry I haven't been in contact sooner but we went away straight after the wedding and my feet are only now touching the ground!

LINKS