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A long wedding table mid-feast inside a Norfolk barn, boards of food passing between guests, doors open to green fields in daylight

Wedding catering, north Norfolk

A barn, a marqueeor a garden.A long table.Your month.

We cook what north Norfolk has at its best in your month and put it down the middle of the table. Canapés as your guests arrive, the feast, then the bar. From £48 a head, forty guests or more.

Which month is the wedding?

Spring
Summer
Autumn
Winter

Spring on your table Norfolk asparagus, Cromer crab on sourdough, slow-roast lamb shoulder pulled at the table, rhubarb tart. From £48 a head The spring menu in full

Summer on your table Whole dressed Cromer crab, saltmarsh lamb roasted pink, tomato and torn-bread salad, strawberries and cream. From £48 a head The summer menu in full

Autumn on your table Cromer crab on toast, saltmarsh lamb shoulder roasted over cider and onions, apple and blackberry crumble. From £48 a head The autumn menu in full

Winter on your table Celeriac and apple soup, ham baked in local cider and carved at the table, treacle tart with cold cream. From £48 a head The winter menu in full

The shape of the day

Three parts, in this order. You choose how much of it you want from us; most couples take all three.

  1. A wooden tray of canapés held out in a walled garden as guests' hands reach in, glasses of cider behind
    As guests arrive

    One · After the ceremony

    Canapés and drinksFrom £14 a head

    While you're having photographs taken, your guests get a glass of something cold and a steady run of canapés carried round on boards. Cromer crab on toast in summer, something warm from the oven in winter.

    We keep them coming for as long as the drinks reception lasts, so nobody sits down hungry or starts eyeing the table.

  2. A wide platter of dressed Cromer crab being set down between guests along a long wedding table in daylight
    The long table

    Two · The wedding breakfast

    The sharing feastFrom £48 a head

    Everyone sits. The starters go down the middle of the table all at once, then the boards: a whole shoulder of saltmarsh lamb to pull, a dressed crab for every few guests, bowls of potatoes and greens. People pass, help themselves and talk.

    We watch the table and refill what empties. Pudding arrives the same way, in big dishes with jugs of custard or cream.

  3. A pint of local beer being pulled at a wooden marquee bar with bottles of cider on ice beside it
    Into the evening

    Three · After the speeches

    The bar

    Joe runs the bar from the first drink to the last. Local beer and cider by the bottle or on the pump, wine, and the soft drinks people actually ask for.

    If you want evening food, it comes out of the same kitchen later on, when the dancing has started and people are hungry again.

How much does wedding catering cost in Norfolk?

£48a head, from. Weddings of forty or more.

That is the starting figure for a long-table sharing feast: starters down the middle, the boards, the sides, pudding. Canapés start at £14 a head on top, and the bar is priced for your numbers and your evening.

Every season's sample menu carries its own price a head on the menus page, so you can see what June costs before you've spoken to anyone.

See what the price covers, season by season
Aerial view of a marquee and a smaller catering tent on a green field with several people carrying wooden boards across the grass.
Marquee setup

Barns, marquees and gardens across north Norfolk

  • Barn

    Most barns have no kitchen worth the name, and that's fine. We bring ours. We come and look at the barn with you first, work out where we cook and where the boards come through, and on the day the only thing your guests see is food arriving.

    Tess

  • Marquee

    A marquee in a field is a field until we arrive. We pitch our catering tent beside yours, talk to your marquee company about power and water in advance, and plan the walk from the pass to the table so hot food is hot when it lands.

    Joe

  • Garden

    Gardens are the ones I love. One long table on the lawn, canapés under the trees, crab eaten in sunshine. We plan for rain as well, because this is Norfolk, and we leave the garden as we found it, bar the grass under the table.

    Tess

The questions couples ask

Answered by Tess, the way she answers them at a tasting.

Will there be room on the table for the boards?

Yes, if we plan it together. We ask for the middle of the table kept clear of tall flowers and candlesticks, and we look at your table plan beforehand so every few guests have a board within reach. Long tables suit it best; rounds work too.

Is there enough food, or do the fast eaters win?

There's more than enough. We portion generously and we keep the boards topped up through the meal, so the person at the far end gets the same crab as the person nearest the kitchen. Nobody has ever gone home hungry from one of our tables.

What about allergies and dietary needs?

We write every menu with allergies and dietary needs in mind, and we take them down in advance, guest by guest. Anyone with a specific need gets their own plate, brought to them and named, so there's no guessing at the board. Tell us what you know and we'll ask the rest.

Can we change the sample menu?

The sample menus are a starting point, not a package. We write yours for your month and your guests, and you taste it before we settle anything. What we won't do is put asparagus on a November table; if it isn't at its best, it isn't on the menu.

Is there a minimum number of guests?

Forty for a wedding. Below that a sharing feast loses its shape, and the kit we bring doesn't make sense for a smaller table. For smaller gatherings, have a look at parties and company days.

Who is actually there on the day?

Me, in the kitchen. Joe, running the floor and the bar. And our team, who you'll hear about at the tasting. We don't send a different crew to your wedding from the one you met. Meet us properly.

Wedding food tasting, Norfolk

A tasting for every couple

Once your date is booked, you come to the unit outside Holt and sit down to your season's menu in small plates, with Tess cooking and talking you through it. You taste the crab, the lamb, the pudding, and you say what you'd change.

Tastings follow booking rather than coming before it, because we cook each one for the couple in front of us. Every booked couple gets one.

Check your date How tastings work, step by step
A couple at a table of small tasting plates in the kitchen unit, with Tess leaning in to talk them through a dish in window light
A tasting at the unit

Couples on the day

4.9 from 118 reviews

  • We'd been to too many weddings where you wait forty minutes for a plate of something lukewarm. Ours was the opposite: the lamb came out whole and Dad carved it, the crab went round twice, and the table was loud in the way you want a wedding to be loud. Tess had written the menu for August and you could taste that it was August.

    Ellie and MarcusBarn wedding, August

  • Our marquee was in a field with nothing in it, and I'd lain awake about that. Joe came out to see it in the spring, told us exactly what he needed, and on the day there was simply a tent next to ours with a kitchen in it. I never once wondered where the food was. That calm was worth more than I can say.

    Fran and DevMarquee wedding, May

  • A garden wedding for fifty in my parents' garden. It rained at four and stopped at five, and nobody from Glaven and Crumb so much as flinched. The asparagus was picked that week, the cider was from down the road, and my grandmother asked for the crumble recipe, which she has never done for anyone.

    Jess and OwenGarden wedding, June

Check your wedding date

Give us the month and the kind of venue. We'll come back to you with whether we're free and what your season looks like on the table. Once the date is booked, the tasting is yours.

How we handle what you send us

A tasting for every booked couple. How tastings work Or ring 01632 960 845, Monday to Friday, 09:00–17:00.