On Thursday 7th December we were asked by Jen and Ben to cater their wedding at the beautiful Coombe Trenchard, near Tavistock in Devon. This venue is extremely close to us and one that is breathtaking!

The couple wanted an intimate wedding for their close friends and family and chose to have their ceremony and wedding breakfast on a Thursday. They had a lovely ceremony in the main hall of the house and the guests enjoyed a selection of homemade canapes and drinks in the Morning Room after, whilst the newly weds took advantage of the grounds for photos.

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We served a selection of smoked salmon blinis with cream cheese and dill, savoury choux buns with a creamy wild mushroom filling, cocktail sausages with a honey and mustard glaze from our butchers here in Okehampton, Devon and finally our homemade vegetable samosas that always go down a real treat.

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Whilst Jo went down to set the dining room on the Wednesday ready for the Wedding Breakfast, Jen and her sister decorated the fire place with candles and greenery, which they continued on to the table, with the church candles and tea lights lit this really did look spectacular. Each guest had a small log slice with their name on  as the place card. The couple really created a special atmosphere in this room.

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The guests sat down at 5.30 pm and were served a selection of homemade breads to enjoy with Devon butter and olive oil with balsamic, we followed this with starters which were a port and stilton pate, Caroline’s secret recipe, freshly landed scallops from Brixham which were served with smoked bacon and a dressed salad and finally leek and potato soup with crème fraiche.

For the main course we served roast topside of Devon beef and Creedy Carver chicken from Crediton along with all the trimmings that included Yorkshire puddings, pigs in blankets, apricot and sage stuffing and a rich gravy. For the vegetarians we served a mushroom, pine nut, tomato and tarragon filo strudel with a Madeira sauce, all this was accompanied with crispy roast potatoes, braised red cabbage, carrots and roasted vegetables.

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Desserts,  this was a trio of vanilla cheese cake with a red berry coulis, sticky toffee pudding with a toffee sauce and glazed lemon tart all served with clotted cream. We also served freshly brewed coffee and tea along with homemade truffles and mints.

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With the couples twelve most treasured friends and family sat around the table, this really was a special meal to be remembered and we were honoured to be a part of their wedding day.

In the evening we left a selection of local Devon cheeses and crackers for the guests to enjoy, while sitting in front of the flickering fires that give such a warm feeling at Coombe Trenchard.

Many congratulations again Mr & Mrs Shears, you created a truly intimate, romantic midweek wedding and one that we shall remember.

For more information on midweek weddings or creating an intimate wedding, contact us now on 01837 55841 and we will be only to happy to help