Smaller Weddings, small wedding catering in Devon

Welcome to our new page of menus, designed specifically for weddings affected by current Government Covid-19 restrictions. The following menus are perfect for smaller gatherings of 15 and can be adapted for larger numbers if restrictions change. Smaller weddings and parties are more intimate and need not impact on your ability to have a fabulous day!

We have concentrated on what we do best!

Traditional dishes – simple but exceptional, crafted with local, seasonal ingredients. Our menus are designed to serve anywhere, even from our field kitchen for marquee events. If there is something you would like to change, we can adapt dishes to suit you. 

Our menus are designed to serve tables of six during covid restrictions – the food is delivered in serving dishes and platters to your table, ensuring minimum contact with staff and persons from outside your household.

We provide a full Covid-19 risk assessment, insurance and public liability. 

Our vegan menu is suitable for vegetarians and is gluten free. 

Pricing guidelines as follows (NO VAT):

Up to 15 Guests £995 (minimum price of package)

15 to 30 guests £63 per guest 

31 to 50 guests £55 per guest 

51 to 70 guests £47 per guest

71 to 90 guests £46 per guest

91 to 99 guests £43 per guest

100 guests or more  £40 per guest

*Package prices are for: Canapes, starters, mains and desserts. Please call if your numbers fall between the packages or you would like just 2 or 3 coarses.

Evening food is optional at £7.50 per guest

*Includes service to your tables and clearing of crockery and cutlery. If you would like china crockery and cutlery, we can supply this at £1.25, per course, per guest.

  • Call now to book or for more information



    • Rare sirloin of beef, in a mini Yorkshire pudding, with horseradish sauce
    • Jalapeno and chilli vegan cheese with sunblush tomatoes on a chilli rice cracker (V) (VG) (GF)
    • Griddled courgette topped with devon chutney and pine nuts (V) (GF) (VG)
    • Smoked salmon and cream cheese bellini 
    • Mini assortment of pastries, Napoleons, elclairs, cream puffs, brownies (V) 
    • Hot mini vegetable spring roll with Hoi Sin sauce (V) (VG)
    • Hot mini duck spring rolls with a plum dipping sauce 
    • Hot Pigs in blankets.
    • Hot breaded tiger prawn kiev with a lemon mayo
    • Hot honey roasted homemade sausages chunks served from inside a loaf of bread
    • Hot goats cheese parcel (V)
    • Cubed steak on sticks 
    • Cucumber cups filled with smoked trout mousse (or hummus (VG) (V) (GF)
    • Asparagus spears wrapped in parma ham (GF)
    • Crostini cream cheese topped with beetroot (V)
    • Hummus on GF cracker, topped with roasted red pepper relish (V) (GF) (VG)
    • GF Gluten free - VG Vegan - V Vegetarian


  • Starters Starters

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    • Charcuterie board with flat breads, balsamic vinegar and aromatic oils.
    • Smoked salmon, creamed cheese and baby leaf salad.
    • Ardennes pate, served with a plum and ale chutney, rocket salad, vine tomatoes, with balsamic glaze and crostini. 
    • Seasonal soup served with a crusty roll. 
    • Tiger prawns in filo pastry, served with a homemade chilli dip and rocket salad. 
    • Garlic mushrooms: a warm bowl of creamy garlic mushrooms, served with chunky bread.
  • Main courses Main courses

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    Main courses
    • Traditional roast (beef, lamb, pork or turkey), with all the trimmings, seasonal vegetables, roast potatoes and gravy. 
    • Slow-cooked steak and ale pie, served with seasonal vegetables and creamed potatoes. 
    • Haggett’s home-made award-winning sausages, served with seasonal vegetables, creamed potatoes and onion gravy. (Pork, pork and herb or pork and garlic.)
    • Baked cod fillet, served on a tomato and basil sauce, with seasonal vegetables and buttered new potatoes. 
    • Roasted belly of pork, with wholegrain mustard creamed potatoes, served with seasonal green vegetables.  
    • Slow-cooked lamb tagine (succulent chunks of lamb shoulder), cooked in an aromatic, spicy tagine, served with cous cous. 
    • Fish pie (a medley of assorted fish in a smoked cheese sauce) topped with creamed potato – or served with crusty bread. Served with seasonal vegetables.
    • Chicken breast, stuffed with mozzarella cheese and wrapped with bacon, with pigs in blankets and chestnut stuffing in a rich gravy. Served with seasonal vegetables.
    • Pork tenderloin fillet, wrapped in pancetta with a wine and herb jus. 
  • Desserts Desserts

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    • Homemade blackberry cheesecake: A buttery biscuit base, with layered blackberries and soft, sweetened cream cheese, topped with fresh blackberries and pouring cream. 
    • Homemade chocolate brownie, served with a woodland fruit compote and pouring cream. 
    • Eton Mess – the classic! Meringue, cream, strawberry compote and fresh strawberries. 
    • Blueberry crème brulee: sweet custard and blueberries, topped with caramelised sugar, served with shortbread.
    • Fresh strawberries and blueberries, with clotted cream.
    • Profiteroles with a dark chocolate sauce.
    • Trio of mini desserts (chocolate brownie, lemon tart and cheesecake). 
  • Call now to book or for more information



    Evening food


    (Evening food is served at an extra £7.50 per head)

    Please note, evening celebrations are currently not permitted with Covid-19 guidelines. These dishes have been designed for us to leave for you, should you require food for any reason after the main meal. We are able to supply and serve more substantial evening food from our usual menus, if and when restrictions are lifted. 

    • Rustic cheese board, with flat breads, cheese biscuits and home made pickles.
    • Homemade quiche with green leaf salad and homemade coleslaw.
    • A selection of sandwiches.
    • Pasties.
  • Call now to book or for more information



    Vegan/vegetarian options



    • Field mushroom stack (with vegan cheese, pickle and tomato)
    • Gluten free focaccia bread, with vegan antipasto (humus, artichokes, roasted garlic, olives and sundried tomatoes) 



    • Vegan Moroccan tagine, served with cous cous
    • Aromatic coconut and mushroom curry, served with wild rice



    • Vegan chocolate torte
    • Seasonal fruite compote served with whipped coconut cream (or pouring cream for vegeterians)