Creativity is a core element of Bon Appetit, we challenge ourselves to make every occasion we cater for unique and tailored to our customers.
Working closely with our customers we draw from and are often inspired by their stories. During our consultation (which is free of charge) we find out who our customers are, what memories linger and why? Memories are sensory and can be brought flooding back by certain sights, sounds, aroma’s and tastes. This makes catering for a wedding or special occasion an important job, it’s not just about providing the essentials for the day. The food and drink form memories and are often a large part of conversations following the event and for years to come.
We love the stories that come out during our consultation and are often inspired by them. For example, for a couple that had lived in Budapest we served goulash in the hot bowl food for the evening. For an Italian Groom we served his favourite pasta dish as one of the menu choices (on a wedding breakfast we offer the choice of two dishes and don’t charge any extra!). Of course, it was his Mama Mia’s recipe! We’ve also followed a special Nana’s recipe for good old Yorkshire pudding that worked like a dream.
Canapes are a great way to make menu’s bespoke, we’ve used Australian and British flags on cocktails sticks to identify between Ausi and British BBQ food, when the groom was from Australia and the bride was British. For a South African crazed rugby player we made steak pies in the shape of a rugby ball, which went down a storm as many guests were also rugby players so it was very well received. For our desserts, we find that the trio is such a popular choice and for a truly Christmas themed wedding, we served a chocolate truffle decorated as a Christmas Pud, a lemon tart as a Christmas tree with baubles on and a square Victoria sponge, glittered iced parcel finished with a bow.
These are just a few examples of how we enjoy working with our clients and go out of our way to make the catering bespoke, its also what we love doing, the real fun part of the job and we hope it shows!
Bon Appetit catered for our wedding in August, we had over 160 daytime guests and in excess of 200 in the evening and how Julie and her team produced such delicious food for this volume of people is beyond us!
We had canapes, followed by a hot buffet (lasagne, curry and the like) and then an afternoon tea style for dessert. Every plate was cleared, and our only regret is that we were too busy talking to our guests to have seconds! ….Julie is not only an excellent chef but also a lovely lady who somehow manages to combine sheer professionalism with warmth and integrity. Thank you again for making our day so special