A slightly soggy start to the wedding season, but this is Devon after all! Wellies at the ready, we set up the marquee for 165 guests.

A selection of 1700 canapes, followed by sirloin of beef (carved at the table by the guests) accompanied by warm seasonal salads.


Pea & Mint puree with feta.

Pea & Mint puree with feta.


Anchovy with anchoiade crostini.

Anchovy with anchoiade crostini.


Local Sirloin of beef being prepared.

Local Sirloin of beef being prepared.


A warm salad of green beans, peas and summer cabbage.

A warm salad of green beans, peas and summer cabbage.


The beautiful clear roofed marquee, by Hatch Marquees all set and ready to go.

The beautiful clear roofed marquee, by Hatch Marquees all set and ready to go.

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SERIN AUBREY

Serin Aubrey: With a career progressing rapidly through what was then the ‘Conran Empire’, he eventually settled at the flagship restaurant Le Pont de la Tour, where a highlight was cooking for Bill Clinton and Tony Blair. “I love working with food and have always got a massive sense of satisfaction out of people enjoying my food and having fun. Food and entertaining should be fun, and I believe we offer a locally unrivalled service, with a huge eye for detail”.

 

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Devonishly Good Fine Food Delivery

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