'Puddini Caterers were an absolute dream to work with and were like that from our very first tasting. All locally sourced, family run, so delicious and they went above and beyond to include lots of menu choices for all our guests of all our favourites'
Pixie Lott
We are so proud to have been asked to cater for Pixie and Oliver’s Wedding earlier this year at the wonderful Ely Cathedral.
We loved the whole process from the initial tasting in our restaurant Hidden all the way through to cooking on the day.
Lots of people have been asking what the menu was so here is the official menu from the day:
Canapés
Malaysian chicken satay with spicy peanut sauce
Mini Cornish pasties
Marinated & chargrilled halloumi, rosemary & fresh chilli
Mature cheddar rarebit toasts, apple chilli relish
Cauliflower buffalo wings, ranch dressing
Chargrilled spicy shrimp skewer, fresh lime
Wedding breakfast
Burrata with heritage tomatoes, bruschetta & avocado, basil oil & Parmesan
King prawn & avocado salad (gf)
Houmous with smoked aubergine, chargrilled sourdough and coriander cress (vg)
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Blood orange sorbet
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Chargrilled fillet steak (28 day dry aged), fondant potato, roasted vine cherry tomatoes,
wilted spinach and tenderstem broccoli, served with red wine pan juices
Pan fried seabass, fondant potato, wilted spinach & tenderstem broccoli,
served with charred lemon, summer herbs and salsa verde
Penne alla Norma Arrabbiata with roast cherry tomatoes, chargrilled aubergine,
Parmesan, buffalo mozzarella & micro basil
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Dessert plate
Strawberry & rhubarb crumble with clotted cream, mango sorbet, dark chocolate brownie,
fresh strawberries and cheesecake topped with passion fruit & mango coulis
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Tea & coffee
Something later…
Sliders circulated to guests
Longhorn beef burgers in sesame topped brioche buns with burger sauce, gems and vine ripe tomatoes
Antipatsti Grazing station
Selection of British & Italian cheese, crackers, homemade rhubarb & date chutney, celery,
black grapes, figs and sourdough with whipped butter, served with Nocellara olives,
stuffed marinated peppers, prosciutto, cantaloupe melon & pistachios