Wedding Catering

It’s this truly personalized service …

Congratulations! You’re engaged, you’re getting married & you can now start doing our favourite bit:  wedding catering! But where on earth do you begin?

With Caiger & Co. – that’s where! For us, wedding menu planning should be one of the most fun parts of the planning process. After all, what could be better than thinking of all of the things that you most like to eat, bringing them all together in one fantastic menu & doing a tasting along the way?

When it comes to wedding catering, we think that it’s really important to have what you want. You will never be able to accommodate everyone’s requirements into one menu, which is why we work with you to create a menu that suits what you love, and then we make it really easy to adjust the menu for your guests where it’s needed.

To have a theme or not to have a theme? It’s likely that you might have a colour theme or a theme that’s in keeping with your venue, for example. When you’re thinking about wedding catering though, it’s often really helpful to think of what the theme might be here as well, even it’s really loose, it’s good to have this as a bit of a focus.

So, do you have fond memories of travelling to Spain on holiday and eating wonderful plates of tapas, charcuterie and tortilla? Or are you having a Winter wedding and looking to conjure up the very best of British comfort food with sausages & lashings of the creamiest mash followed by crumble with custard? Perhaps you’re getting married by the coast & want to have a seafood feast on the table for everyone to share? Tell us about it & we can incorporate your theme into the wedding catering.

The final thing to contemplate when it comes to wedding catering, is how do you want to serve the food? By this we mean do you want things served ‘family style’ i.e. served to the middle of the table for everyone to share? Often a really good ice breaker for tables where people might not know each other. Or have you thought about having a really glamourous cocktail party? We love to get creative here too, so make this something you think about when it comes to wedding catering.

Wedding Breakfast Menu


(To be served along with champagne and soft drinks on arrival)
Mini caper and polenta muffins, with romanesco compote and parma ham
Yorkshire puddings with smoked trout pate, avruga caviar and dill sour cream
Wild mushroom arancini with truffle oil and parmesan
Spinach and nutmeg tarts with gruyere cheese
Slow roast pork belly bites with crackling and an apple & pear dipping sauce
Caramelised Vietnamese chicken on bamboo skewers with a reduced soy dip
Poached prawns in a Thai dressing on bamboo skewers
Summer rolls with avocado, mint and spring onion, served with a sweet chilli & sesame dip
Beef tartare with quails eggs, smoked salt and tomato confit
Paprika and saffron chicken skewers with a sweet potato, harissa and sumac hummus
Squash and kale croquettes with smoked garlic aioli
Beef in a pomegranate and honey marinade on bamboo skewers with a goats yoghurt dip
Salmon ceviche with a harissa dressing in charcoal cups
Chicken empanadas with sweet potato and a jalepeno & avocado dipping sauce
Seared scallop with chorizo crumb, saffron aioli on brioche croutes


Salad of warm roast salmon fillet on sweet potato puree
Served with herb salad, caper-berries, hazelnut pesto, and goats yoghurt
Caramelised apple salad with endive, crispy bacon and walnuts
With a reduced apple balsamic dressing
Smoked trout with a wild garlic & watercress cream and sourdough toasts
Crispy chicken thighs with freekah salad with dill and cherries
With a pomegranate molasses dressing


Roast rump of lamb in a yoghurt, and herb marinade
Served with smashed rosemary & olive oil chickpeas, confit baby vegetables, leeks and fennel
Confit duck legs
Served with a mixed bean cassoulet with seasonal greens and sautéed spinach
Pork belly with a Madeira sauce
Served with butternut squash purée, french beans in a basil oil, and crushed potatoes with kale and a herb & salt butter


To be served on sharing platters to each table, no cutlery or plates needed unless requested
Platters of:
Mini meringues
Chocolate and honeycomb tiffin
Individual pavlovas with blueberry compote, English berries and orange water cream
Almond and blackcurrant tartlets with praline
Chocolate orange and rapeseed oil cake with a citrus cream and chantilly cream

Fresh Mint Tea and Coffee

To be served on a side table along with cheese