There is a reason the tomatoes at an August wedding taste like a different fruit from the ones in February. They are. Cooking with the seasons is the single easiest way to make event food memorable — ingredients at their peak need less doing to them, and they cost less too.
Start with what's best right now
Our chefs rewrite the core menus four times a year. Spring means asparagus, peas and herbs; summer brings berries, stone fruit and whole grilled fish; autumn is squash, mushrooms and game; winter is citrus, brassicas and slow braises. Your tasting menu is built from whatever is shining in the weeks around your date.
One signature, done brilliantly
Rather than ten average options, we recommend one signature dish guests talk about afterwards — a wood-fired flatbread station, a showpiece Wellington carved tableside, a dessert served with theatre. Seasonal produce gives that dish its story: “the strawberry pavlova from the June wedding.”
Don't forget the drinks
Seasonality applies to the bar as well. Elderflower spritzes in May, peach bellinis in August, spiced apple coolers in November — small touches that make the whole menu feel considered. Our bar team designs two seasonal serves for every event, included in full-service packages.
Planning a menu? Book a tasting and we'll cook the season for you.