The Challenge

When Malicka and James decided to marry the venue was an easy choice to make. The beautiful family home on the edge of the New Forest, with its broad lawns and pretty flower beds running down to a brook, would make the perfect setting for a marquee reception. Less straight forward though would be the choice of food. Their marriage was to be a fusion of two cultures and they wished this to be reflected in their food. Neither Indian nor English, each dish had to speak to both traditions in a way that enhanced the two elements to create something different. One aspect of Indian cuisine though could not be set aside. All the food had to be vegetarian so Lee and his team created this beautiful bespoke menu for 134 guests

On the Day

As is our usual practice we had set up the marquee the day before. Arriving at the venue we had to take the heavy fridge van close to the soft ground down by the brook to avoid leaving unsightly tracks across the lawn by the marquee.

The sun shone, the drinks and canapés were snapped up, and the meal went by without a hitch, and finally, as the sun sank slowly in the west the chefs boarded the fridge van for their journey home, hoping to cross the bottom of the lawn before the speeches started. Alas, the route they chose by the brook was not the same as the incoming one and they were stuck in the mud just before crossing the lawn. Of course speeches cannot be interrupted by the sight and sound of vans tugging vans out of mud so they didn’t get to leave until after dark. In contrast, Malicka and James got the wedding catering they had always wished for.


1. Smoked Lyburn Cheese Balls with Apple Jelly Celery Seed Cob Crumble. 2. Leek & Smoked Lyburn Pithiviers with Mushrooms & Rosemary Duxelle. 3. Chargrilled Aubergine, Roasted Garlic & Chickpea Cannelloni. 4. Mini Baked Potatoes with Chilli Beans & Soya Cheese.


Cauliflower and Cumin Panna Cotta, Lightly Pickled Cauliflower, Cucumber and Edamame Beans, Paneer Croutons, Coriander Sorbet


Celeriac and Mushroom Bhaji Torte, Butternut and Coriander Puree, Chargrilled Asparagus and Yellow Pepper and Chive Sauce


Orange Marmalade Iced Parfait, Scotched Cardamom Meringue, Rich Coffee

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