01 / 03 · Nest Catering
Weddings
Feasts for the day you will replay for the rest of your life.
A few plates and settings
Every event is different. A glimpse of how it tends to look.
Bespoke wedding menus composed from your story.
No repeated pages from a pack. We work with your planner, your venue and your florist from the first call to the last candle. Communication, personalised menus, all-day service, a head chef on site.
A few things we have cooked
- Slow-roasted brisket, orange and pomegranate reduction, all-spice, fresh herbs
- Roasted seabass fillets, caper and olive gremolata, lemon zest
- Charred hispi cabbage, burnt spring onion and miso butterbean hummus, tahini, toasted hazelnuts
- A mid-summer eton mess, with raspberries, passionfruit and edible flowers
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Feasts for the day you will replay for the rest of your life.
How we serve it
Canapés
Six or so bites a guest, passed through the first hour while the room finds itself.
Sharing feasts
Platters down the centre of long tables. Abundant, colourful, passed hand to hand.
Plated
Composed individually, course by course, for the moments that want a little stillness.
Late-night
The second wind. Something hot and handheld as the band plays on.
Sample menu
A Summer Wedding
- To beginCornish crab tartlet, lemon dashi mayo, pickled radish, chive oil
- To beginSeared beef carpaccio, pomegranate mollasus date and balsamic reduction, toasted pistachio dukkah and watercress
- The feastSumac salmon fillet, jewelled persian rice, blood orange and radicchio salad, citrus vinaigrette
- The feastSlow-roast pulled lamb shawarma, giant cous cous, pickled red onions, toasted almonds and mint yoghurt
- SidesCrispy batara hara potatoes, dill yoghurt, pickled cranberries, cranberry chutney and fresh herbs
- To finishBlood orange & cardamom cake with pistachio marscapone
Every menu is bespoke. A starting point, not a set list.