" Couldn't believe you produced perfect rare fillet of beef for 200 at the same time! " Jane Miller
The Red Olive Catering Company make it their philosophy that no two events are ever alike, carefully planning and delivering bespoke menus to suit the individual style of their clients' taste.
Here is an extract from a recent post on Rock My Wedding an inspirational wedding directory showcasing a beautiful rustic wedding that we catered at for Nikki and Will in Matlock, Derbyshire. The full editorial with photos can be viewed here and we recommend you check it out! It's mind blowing! www.rockmywedding.co.uk/homespun-magic/
‘Having been to more weddings than we’ve had hot dinners over the last few years, we were able to get a feel for the things we liked and certain aspects of ‘the big day’ that appealed to us. We knew that a stately home or a fancy hotel wasn’t our cup of tea and to get married at home with such wonderful memories of growing up meant something to us.
Being on the edge of the Peak District with its rolling green hills and pretty villages provided a great backdrop and we married at the local parish church, St. Helen’s before making the short trip back to the farm to our reception in a traditional pole marquee provided by Simon Bond. With absolutely no restrictions on the number of guests, what menu to choose from or wine to select, we were able to make our day really personal.
Photo below Charlie Thellusson of The Red Olive Catering Company with Nikki and Will and the infamous table plan door! Photos by McKinley-Rogers.
The traditional marquee was such a beautiful open space. We decorated it with bunting made by our mums and flowers from the garden that we put in old milk churns. More bunting was hung around the farm along the fences and up the driveway. We had hundreds of metres of the stuff!
The table plan was in hindsight a bit of a mistake as I ended up drawing every single guest and sticking them onto parcel tags which we then hung on an old door. It looked great but the number of hours spent drawing could probably have been used more wisely!
Hay bales were covered with tartan picnic rugs for guests to sit on and relax during the champagne reception and thankfully the sun came out! The champagne was special as we were kindly taken over to the Champagne region in France by the groom’s mum and step-dad where we got to sample some fizz before buying the one we liked best.
We couldn’t go without mentioning our fantastic caterers Red Olive who on the run up to the day and the day itself, couldn’t do enough for us. Charlie and his team were so professional and nothing seemed to be an issue. The meal was relaxed and informal with an antipasti starter of continental meats, olives and artisan breads, followed by rotisserie lamb which was reared on the farm by my uncle. It was all delicious and to fuel our late night dancing, they provided some fantastic curries – plenty of people went up for seconds!'
'Thank you Red Olive for your hugely awesome contributions towards our wedding! We had the most amazing day and people are still talking about it . Even people we have never met, through the delights of Facebook etc. are also talking about the wedding as the tweed/country/hockey sticks/ wedding they saw via their friends' photos! Such was the impact of all of your expertise.' Nikki and Will
This is a great opportunity to meet our catering team in person, taste our scrummy food and get lots of creative wedding inspiration and tips.
But if you just can't wait here's a little something to get you started...
Here however, is something that can be done 2 - 4 weeks before your function freeing up more time for the rest of your list!
Follow our infographic below and get ahead...