Planning of your big day can be challenging and very stressful. Every part of your big day should be as important as the next.
At "Plenty Of Thyme" we take the stress away from planning the food with our experienced team of chefs who will create your own personally tailored menus. Our front of house team will not only aim to stream line your day with directing of guests, dressing of tables, serving of food and everything in between.
It does not matter if you're looking for a more traditional canape and three course wedding breakfast, to a relaxed sharing platter and BBQ, or even a particular themed occasion. Every wedding is individual and we treat each event this way.
We work closely and are experienced with Marquee, Tipi and Dry hire Venues and can provide full catering equipment where required. Suggestions and recommendations can also be provided for companies to suit your event.
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Having friends over or looking to impress a client we can provide a wide range of suitable dinner menus from 3 course dinners to 7 course tasting menus which our chefs can come and cook for you in your home or venue.
We can tailor menus to your requirements using locally sourced and seasonal foods.
Chinese marinated pork belly, char grilled bok choi, pea shoots
Ballotine of duck livers, spiced rhubarb chutney, caramelised figs, toasted brioche
Salmon & Cornish crab fishcake, radish & shallot salad, tomato gazpacho
Trio of beetroot, goats cheese mousse, walnuts, basil
Carpaccio of heritage tomatoes, English asparagus, feta puree, black olive dressing
Smoked duck, beetroot puree, spring onions, cashews, radish & pea shoot
Soy & ginger marinated duck breast, mango puree, rice noodle salad, sesame & soy dressing
Braised ham hock terrine, de constructed piccalilli, toasted brioche
Oak smoked mackerel fillet, roasted beets, basil, horseradish, crème fresh
Slow roasted Pork Belly, pomme puree, roasted & puree apples, baby veggies
Herb & mustard rolled Pork Tenderloin, fondant potato, carrot puree, roasted roots
Lamb three ways (Braised Shoulder, Rump and Cutlet) fondant potato, parsnip puree, roasted baby veggies
Tikka marinated Chicken Breast, confit leg, sagg aloo, onion bhaji, courgette pakora
Beef two ways (Shoulder, Rump) parmesan pomme puree, carrot two ways, red wine jus
Roasted Banbury Duck breast, parsnip mash, roasted squash & beets
Citrus infused salmon supreme, dill potato cake, sauté spinach, saffron cream
Sous vide baked cod fillet, sauté charlotte potatoes, wilted spinach, chorizo, lemon, dill
Roasted supreme of brill, baby leeks, confit tomato & pancetta
Courgette, mint & walnut tart, frisse salad, goats cheese sauce (V)
Wild mushroom risotto, sauté wild mushrooms, crisp shallot, parmesan crisp, truffle oil (V)
Chocolate and salted caramel fondant, salted caramel sauce, raspberry sorbet
Elderflower and lemon posset, crumbed oats, lemon meringue
Trio of chocolate – brownie, mousse & cheesecake, raspberry coulis, pistachio crumb
Pimms jelly, winter berries, clotted cream
Lemon & stem ginger cheesecake, candied lemon, raspberries
White chocolate and vanilla parfait, strawberry sherbet, vanilla jelly
Carrot cake, candied orange, vanilla mascarpone, raspberries
Trio of desserts (lemon tart, milk chocolate pot, raspberry meringue)
Rich chocolate tart, vanilla tuile, raspberries, crème fresh
Strawberry feast (tart, mousse, jelly, sherbet)
Key lime pie, pistachio ice cream, pistachio crumb