Land and sea chef

We decided as it was ‘second time round’ for both of us to have a small wedding reception (40 people) at our home near Bury St Edmunds. We found Daniel, Land and Sea Chef via Bark and we invited him to meet us at our home and discuss ideas. He was very open to our suggestions, listened attentively, shared other options with many new ideas of his own. A set of menus were sent to us within days covering what we discussed with a variety of budget options. We settled on fish, meat and vegetarian dishes with salads and a duo of deserts.

Daniel came and set up at our house the day before the wedding and on the day they arrived in plenty of time to get the food prepared and cooked. We arrived, with our guests, from the church blessing to be greeted by heavenly smells of his food cooking.

The mini sliders, with home baked bread, were delicious, the home-made wood fired pizzas were excellent, the two salt baked Atlantic salmon will hollandaise sauce were superb, the marinated chicken skewers off this planet and the grilled whole langoustine skewers to die for. These were accompanied by Greek and tabouli salads. The deserts were very special too and included mini summer trifles and mini crème brulee. The wedding cake was a 3-tier naked sponge edible flower berry cake. We chose our own drinks to accompany the food.

All I can say the food was fantastic, all our guests loved it and there was more than enough to go round, in fact we have some of it still in the freezer and we are still enjoying it!!!!

Our special day was made more memorable by wonderful food from Daniel, Land and Sea Chef.

Jill and Mike, Beyton, Bury St Edmunds More...