Case Study: Tara & James
“If you want to use a dedicated team who really care about all of the details Queen and Whippet are for you. They are available to chat to at any time through every last detail. They are simply amazing. It was a complete tailor made experience! Thank you!”
Canapés, sharing starters, plated main, evening food and a full drinks service at a country house marquee wedding for 250 guests
Tara and James contacted us after booking their wedding date at Hilles House, the stunning Arts and Crafts manor house in The Cotswolds where we are the preferred caterers.
An initial phone call established the scope of the brief, provisional timings and preferred menu styles and a bespoke and detailed quote was prepared. Following a few follow-up calls to firm up requirements, we arranged a date for a tasting.
Prior to the tasting, we spent some time speaking with Tara and James to fully understand their vision for their wedding catering, and the personal elements they wanted to incorporate. Together we drew up a selection of proposed dishes and they visited us at our East Bristol kitchen unit with a good appetite and tons of great ideas.
The tasting was a great opportunity not only to get honest feedback about what worked and what could be added or refined, but also to really get into the granular detail of their wedding day. We discussed how the menu could be made inclusive for guests with dietary requirements and talked through equipment and table styling, where the speeches could be incorporated in the food service, staffing cover and supplier meals.
In the months leading up to the wedding, we kept in regular contact with the couple as their plans evolved to answer queries and put final details in place. A planning call enabled us to confirm timings and guest numbers and our team were ready to go.
And so, on a glorious late summer day, Tara and James celebrated with a wedding feast for two hundred and fifty friends and family, and we were proud to have catered for them.
Tara and James were eager to add their own distinctive touches across the food and drinks service. The canapés included nods to their travels and shared experiences and the starters reflected their wish to start the wedding breakfast with convivial, family-style sharing boards. With a significant number of vegans guests, it was important to them (and us!) for them to have creative options.
The main course was planned to be an elegant, plated service with local lamb cooked two ways. Finishing lamb to a consistent, tender pink from a catering tent to such a large number of diners requires precision timing, and Pete and his chefs pulled it off beautifully. We were thrilled at how many of the guests complimented the lamb in particular.
Afterwards, we kept the drinks flowing while the guests danced, keeping them fuelled with luxurious and comforting mac and cheese as darkness fell.
Pork Belly Wonton, Pear Gel
Summer Roll (v+)
Truffle Mushroom Arancini (v+)
Cheddar Croquette (v)
Asian beef tartare tartlet, lemongrass aioli
Duck and hoisin pancake
Antipasti boards with locally sourced charcuterie, roasted vegetables, pickles, cheeses, sourdough focaccia. (v & v+ options available)
Lamb two ways: rump of lamb- cooked pink, confit of lamb belly, green beans, leeks and spinach, mint & basil pesto, dauphinoise, lamb roasting jus
Charred hispi cabbage, green beans, leeks & spinach, mint & basil pesto, roasted new potatoes, salsa verde (v+)
Loaded mac & cheese (v+ option available)