I do I do I do!
Let’s be honest, the idea of planning a wedding can be daunting. At Toff Chef, our mission is to be the wedding caterer who goes the extra mile. We go out of our way to ensure that your special day sparkles in exactly the way you always dreamed of no matter what the theme, size, location or budget.
No two weddings should be the same and it’s our aim to ensure that this is the case for the catering and any other aspects we can help with on your dream day. We are the kind of wedding caterer who discusses exactly what you are looking for in detail, keeping in constant contact should you need us so in order to set your mind at ease and give you one less thing to stress about.
Being a Dorset based wedding caterer, we use all local Dorset ingredients where possible to ensure an even more personal and bespoke wedding is the end result for you and your partner.
And remember, all of our menus can be tailored to suit all of your needs and desires and the following menus are purely for guidance so feel free to contact us to discuss exactly what it is that you’re looking for.
Pressed ham hock terrine, summer vegetable piccalilli, piccalilli dressing and chargrilled sour dough
Classic prawn cocktail, shredded baby gem, apple and cocktail sauce, charred sour dough
Grilled New Forest Goats cheese, with roasted walnuts, chicory and frissee, grapes and sherry dressing
Confit duck leg with pickled summer vegetables, tarragon crisps and honey and lime dressing
Wild mushroom terrine, spiced apricot chutney and warm brioche
Smoked mackerel fillet, horseradish potato salad, candy beetroot carpaccio, beetroot puree, watercress salad
From the land
Roasted Chicken Breast, roasted breast of chicken, fondant potato, sautéed spring greens, red wine reduction
Roasted pork Belly, grain mustard creamed Maris pipers and Honey roasted carrots, with Madeira sauce
Slow cooked shank of Dorset lamb with dauphinoise potato, buttered summer vegetables, rosemary sauce
Braised feather blade of beef, Black Garlic mashed potatoes, kale and red wine sauce
From the sea
Seared black bream with white bean and crispy bacon cassoulet, buttered samphire, toasted fennel seeds and shallot reduction
Charred Salmon fillet, spiced chickpeas and tomato ragout, wilted spinach and roasted chilli and tomato sauce
Pan seared cod fillet, roasted new potatoes, caramelised onions, charred baby gem and sauce vierge
From the garden
Wild mushroom risotto with parmesan, crème fraiche and truffle oil
Fresh tagliatelle with tomato butter sauce, goats cheese and pine nuts
Penne arabiatta with spiced tomato sauce, Kalamata olives and rocket salad
Blue Vinney and broccoli hotpot with seasonal vegetables and hotpot potatoes
Citrus lemon posset with fruit compote and crumble topping
Warm pear and almond tart with pear puree and Chantilly cream
Eton mess with meringue, Chantilly cream and seasonal berries
Rich dark chocolate tart with clotted cream