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 stream line your day with directing of guests, dressing of tables, serving of food and everything in between.
Whether 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 we have it covered.
Every wedding is individual and we treat each event this way.
We offer face to face meetings to really understand what style of food you’re looking for so we can tailor menus exactly to you. We also offer a tasting to finalise the perfect food.
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.
We have recently started working with New Hall Vineyard and can offer their award winning wines at a discounted rate. New Hall is one of the oldest vineyards in the Country and their wines are second to none. You can check out what they offer at www.newhallwines.com
Lizzie & Adam
22nd June 2019
Lizzie & Adam got married at a church near to Lizzie’s parents and then had the reception for 150 at her parent’s house. With plenty of land available they opted for a marquee style day.
Both really enjoy travelling and trying different foods. We provided canapes, four courses and evening food along with full staff for the whole day.
Rare roasted Beef, horseradish, crostini
Pickled beetroot, goats’ cheese, basil, crostini
Smoked mozzarella Arancini, sour plum gel
Crab & sweetcorn fritter, spiced chutney
Confit Pork belly, apple puree, crackling
King Prawn & chorizo skewer
Mini Lamb kofta, mint yoghurt
Atlantic Tuna tartar, crushed avocado, pickled cucumber, baby rocket, sesame & ginger dressing
Szechaun marinated Gressingham Duck Breast, beetroot potato rosti, roasted fennel & squash
Individual glazed lemon tart, vanilla mascarpone, vanilla tuille & raspberries
Cheese & Biscuits – Black Bomber, Shropshire Blue & Cornish Brie.
Spiced apple & pear
chutney, grapes, quince jelly, crackers & water biscuits
Sausage & bacon rolls
Nicola & Neil
24th August 2019
Nicola & Neil married at Great Bardfield Church and then had their reception for 90 guests at Anne of Cleaves Barn near Braintree.
We provided full catering and bar staff for the whole day. They opted for a traditional three course meal with canapes and evening gourmet burgers.
We also provided staff for the evening bar.
Smoked Salmon Blini, mascarpone, dill & caviar
Rare roasted Beef & horseradish crostini
Duck with honey & figs
Thai Beef salad with cucumber & coriander
Crispy Vegetable samosa, sweet chilli dipping sauce
Salmon & Cornish Crab Fishcake, tomato gazpacho, radish & shallot
Smooth Duck Liver Parfait, spiced pear chutney, toasted focaccia & pea shoots
Beef two ways (confit Shin & Rump), pomme puree, carrot two ways & red wine jus
Confit belly of Pork, pomme puree, savoy cabbage, tender stem broccoli & apple puree
Jelly & Ice Cream (white chocolate iced parfait, vanilla jelly, strawberry sherbet)
Crispy crumbed Chicken burger, Asian slaw & paprika mayo
Gourmet Fish finger bun (crumbed Cod goujons, cos lettuce, lemon mayo)
Aberdeen Angus Beef burger, beef tomato, gherkin, mustard mayo, brioche bun
Spinach & chickpea falafel burger, zingy tomato salsa, rocket
Sarah & Steve
31st August 2019
Sarah & Steve instantly fell in love with the idea of a Tipi style wedding when we met them in 2018 at Country Tipis open day in Hertfordshire. They found the perfect space to hold there wedding in north Hertfordshire at a small airfield.
With a love for British foods we created a menu that ticked all the boxes. Opting for sharing style boards to start followed by a plated main course and plated dessert with an evening BBQ for 190 guests.
We also provided breakfast for the guests who camped the following day.
Black bomber Cheddar
Honey roasted shredded Ham
Scotch egg bites
Sausage roll Bites
Tabbouleh salad, spiced chutney & artisan breads
Individual handmade pies, creamed mash, chantenay carrots & tender stem broccoli:
Chicken, bacon & leek – Steak, onion & ale – Spinach, ricotta, pea & lemon
Deconstructed summer berry Trifle
Classic Beef burger, cheese, onions, soft roll
BBQ pulled pork burger, red onion marmalade
Chinese five spiced chickpea burger with wilted spinach (vegan)
Field mushroom, halloumi & beef tomato stack
Roasted squash, spinach, fennel & sweet chilli salad
Mexican Corn salad