Weddings by Sophie Wright Catering

We understand that your wedding day is one of the most important days of your life. At the heart of a wonderful wedding lies the reassurance that your caterers will deliver perfection in every aspect of the food and service. If your plans for your wedding are clear we will deliver to your exact requirements, or as some of our former clients have preferred we can use our extensive knowledge and experience to inspire and develop exciting and creative menus.

From simple elegance to the ostentatiously fabulous, we can organise the event in its entirety and you will be reassured that every aspect of your special day will be taken care of, planned and executed to the finest detail.
Our goal is to ensure that the joy of your Wedding day exceeds your wildest expectations.

Example Wedding Menus


  • Wild mushroom tartlets with roasted garlic aoli
  • English Crab with granny smith apples coleslaw in filo basket
  • Tuna tartar with pickled ginger and wasabi mayonnaise
  • Rare beef fillet on potato rosti and béarnaise sauce
  • Langoustine Scampi with tartar sauce
  • Duck lover and port parfait with spiced current chutney
  • Vietnamese vegetable rice paper rolls with hot and sour dipping sauce


  • Lobster salad with avocado puree and mango salsa


Main Course

  • Provencal crusted rack of Lamb with potato fondant and
  • Ratatouille filled pathivier and lamb jus



  • Chocolate ganache and passion fruit delice with passion fruit sorbet


Evening Bowl Food

  • Mini Cornish pasties with homemade ketchup
  • Smoked haddock kedgeree with soft boiled quails eggs
  • 5hr braised daube of beef with stout gravy and horseradish suet dumplings


  • Pulled pork croquettes with spiced apple sauce
  • Mini quail scotch egg with homemade piccalilli
  • Ras el hanout Lamb Kofta with mint and smoked garlic yoghurt
  • Seared queen scallops with pancetta and pea puree
  • Goat’s cheese and black olive tartlets with salsa Verde
  • Spanish tortilla with chorizo and slow roasted confit tomato



  • Cured Foie gras on toasted brioche, orange marmalade gelee and hazelnut praline
  • Rabbit Rillettes with apricot chutney
  • Slow roasted shredded duck with pomegranate, carrot and sweet plum dressing
  • Sweetcorn fritter with guacamole and marinated crayfish
  • Smoked Salmon on dill blini with lemon and caper creme fraiche
  • Sashimi rolled tuna with toasted sesame, mirin and soy dipping sauce


  • Passion fruit Bellini’s
  • Ginger and Chilli mojitos


On the BBQ

  • Monkfish, tiger prawn and Chorizo skewers with
  • Red roasted pepper and avocado salsa
  • Lamb burgers with cumin, mint and hallumi
  • Chicken Shish Kebabs with smoked chilli
  • Harissa marinated lamb cutlets



  • Tabolueh with toasted almonds, coriander and pomegranate
  • Red cabbage and apple coleslaw with creme rich
  • Burrata with fresh figs, Parma ham and basil dressing
  • Avocado and bacon chop salad
  • Shaved fennel with dill, capers berries and pink grapefruit



  • Brioche summer puddings with clotted cream ice cream
  • Macerated pineapple Carpaccio with vanilla and rum syrup
  • Honeycomb ice cream with BBQ flambe bananas