Aggie and Jack said..
What it was like working with us (beforehand / on the day)?
A pleasure throughout! You’re both very professional and very friendly. You made us feel comfortable immediately, and we looked forward to seeing you again. We especially enjoyed the tasting session which was really fun!
On the day you again made us feel at ease and we were confident throughout that everything would be delicious, the combination of matts enthusiasm for food and Gemma’s professionalism ‘front of house’ was perfect.
Also I really liked that you were both so enthusiastic and excited for our wedding before and on the day!
How did you come up with your menu? Any favourite dishes?
We wanted the menu to be food we both enjoyed and we’d had such a wonderful holiday in Sicily so we thought it would be nice to have Sicilian food. We knew that everyone would like it but that it could be a bit different too. Favourite dishes were the melanazane parmigiana, the aperol granita and the sharing pastries! Also everyone has commented that they really enjoyed the Chinese dumplings/baos in the evening! You really followed our brief!
Why would you recommend us as wedding caterers?
Because you are really nice and enthusiastic people who are fun to work with and clearly enjoy your job (or are really good at faking it!) and it was a pleasure to work with you from start to finish. The food was amazing and loads of guests lasting memories have been of the delicious food!
Thanks so much and best of luck with everything! I will recommend you to everyone I can!
We absolutely loved Aggie and Jack’s Italian brief and it was great fun working with them to craft a menu based on their favourite foods.
Sharing platters to start:
Roast garlic and rosemary dough balls
Wild garlic pesto and olive oil/balsamic
Mozzarella and sundried tomato arancini
Caramelised garlic ailoi
Selection of cured meat antipasti: parma ham, chorizo and bresaola
Selection of marinated vegetable antipasti and olives
The main event: Family style Mediterranean feast
Beef shin ragu with red wine and oregano
Aubergine melanzane with feta and sun-dried tomatoes
Caprese salad with parmesan croutons
Smoked paprika and garlic roast new potatoes
Roasted Mediterranean vegetables with garlic and preserved lemon
Spinach, wild garlic and sesame filo pie (*for v/vegan guests)
Mini Italian inspired desserts
Cannoli with lemon cream, dark chocolate and pistachio
Dark chocolate Florentines
Aperol granita shot