Case studies

Below you will find a broad selection of the kind of events that we have catered for in the past. Examples of weddings, corporate events and parties are all shown complete with brief descriptions, images and menus.

Modern Classic Weddings

Emily and David's Marquee Wedding

A warm late summer day saw Emily and David marry in tranquil rural Worcestershire. The wedding reception took place at Emily's beautiful family home where guests enjoyed canapés and Champagne on arrival. For the wedding breakfast the bride and groom chose an elegant, classic menu that allowed the wonderful seasonal ingredients to shine through.

Canapés

Mini Duck Terrine topped with Sweet and Sour Plum Ketchup and Chervil served on a Crisp Rice Flour Pancake

Gruyère and Chive Croquettes

Tuna Ceviche served with Wasabi and Avocado Salsa and Sesame Seeds

Crispy Buttermilk Chicken served with a Creole Mayonnaise

Cornish Smoked Salmon topped with Lime Marmalade served on Rye Bread

Pan Seared Scallops served with Sweetcorn Purée, Chorizo and Chilli Oil

Main Course

Sous Vide Herefordshire Fillet of Beef served with Dauphinoise Potatoes, Mangetout and Béarnaise Sauce

Dessert

Glazed Lemon Tart served with a Raspberry Coulis

  • Table Setting
  • Waiter
  • Emily and David

Rustic Chic

James and Kelly's Herefordshire Tipi Wedding.

On arrival guests were treated to a selection of canapés including:

Beetroot Cured Salmon served on Pumpernickel Bread with Sour Cream and Chives

Mini Hot Dogs with American Mustard

Chicken, Mango and Lime Noodle Salsa served on a Thai Cracker

To bring an added sense of fun and entertainment for the main course delicious, whole Sirloins of Herefordshire Beef were carved at the table by the guests. Generous bowls of crispy roast potatoes, cauliflower cheese and tenderstem broccoli were also served along with plenty of fresh home made horseradish sauce and rich red wine gravy.

After speeches cake stands of mini desserts were served. Guests chose from: 

Chocolate and Raspberry Meringue Kisses 

Mini Lemon Meringue Pies

Individual Strawberry Possets topped with Mint Sugar

Shot Glasses of Salted Caramel Cheesecake.

  • Land Rover
  • Champagne Reception
  • James and Kelly

Land Rover Experience Corporate Events

Range Rover Sport Global Launch

Our brief was to design a flexible afternoon tea menu to be served continuously throughout the 60-day event. A colourful and creative range of savoury and sweet treats was created to meet the dietary requirements of a diverse guest list, with diners coming from Europe, China, India and South America.

Afternoon Tea

Beetroot Cured Salmon and Horseradish Crème Fraîche Bruschetta

Free Range Egg Tartare on Rye Bread

Cucumber, Radish and Celery Salt Open Sandwiches

Herefordshire Beef with Celeriac Rémoulade on Truffled Crostini

Mediterranean Vegetable, Ragstone Goats' Cheese and Caramelised Red Onion Mini Tartlets 

Quail's Egg Scotch Eggs served with Home Made Piccalilli 

 

Blueberry and Raspberry Crème Pâtissière Tartlets

Mini Scones with Strawberry Jam and Vanilla Clotted Cream

Mini Earl Grey and Salted Caramel Muffins

  • Range Rover Climbing Rock Track
  • Land over in the Deer Park
  • Campfire Cooking

Hereford Cathedral Nave Dinner

For the Hereford Cathedral Nave Dinner we were asked to create a delicious 3-course meal complete with an elegant canapé reception for 350 prestigious guests. With tickets at £100 per head it was important to the event organisers that guests felt that they had gained absolute value for money.

 

Three Course Evening Dinner

Champagne reception with Canapés

Trio of Salmon - Gravadlax, Hot Smoked Salmon, Salmon and Dill Mousse served with Cucumber Jelly, Brown Bread Brittle and Olive Oil Crostini

Roasted Rump of Marches Lamb served with Creamed Savoy Cabbage, Fondant Potato, Whole Baby Carrots & Sage Jus

Passion Fruit Panna Cotta served with Mango Coulis

  • Nave Dinner Waiting Staff
  • Nave Dinner Service
  • Champagne Reception

Special Occasion and Milestone Birthdays

Sally and Simon's Party

Having worked with Sally and Simon previously it was a pleasure to be invited back to cater once again. This time it was a joint occasion celebrating both their silver wedding anniversary and their son's 21st birthday. With 150 guest to cater for, of all ages and tastes, writing the menu required careful consideration but was immense fun to be part of.

 

Cocktails and Canapés

Mini Cones of Fish and Chips served with Home Made Tartare Sauce

Tempura of Prawns served with Sweet Chilli and Cucumber Salsa

Mini Parmesan and Prosciutto Arancini served with Roasted Tomato Relish

 

Roasted Loin and Rib of Marches Lamb served with Parmentier Potatoes, Peas, Bib Lettuce, Redcurrant Gel and Rosemary Jus

 

Dessert Station

Mini Lemon Posset Pots topped with Bramble Gin Coulis

Mini Vanilla Sugar Ring Doughnuts

Eton Mess Shots

  • Canapés
  • Lamb Main Course
  • Party Diners

From Our Street Food Kitchen

Sir Ollie started life as our original food festival offering. It proved so successful at events such as the Abergavenny Food Festival that we were soon being asked to take it along to private parties.

 

Sir Ollie's Street Food Market

As Sir Ollie's grew in popularity we decided to add further street food offerings. We now cater at many parties with our Sir Ollie's Street Food Market. Not only do we offer our 12 Hour Pulled Herefordshire Beef Toasted Sandwich but also a wide variety of other fun, hand held party foods as well.

The spectacle of serving food from live kitchens provides a great atmosphere of entertainment and excitement along with plenty of choice for your guests too. Here are some ideas:

'Big Pan' Pad Thai Noodles

Traditional Valencian Paella

Flame Grilled Gourmet Burgers

Rotisserie Piri Piri Chicken Tortillas

Malaysian Satay Skewers

  • Cheese on wooden block chopping board
  • Sir Ollie's
  • Sir Ollie's

For a number of years we have been receiving an amazing service from the A to Zest team, who have catered for thousands of our guests, including sports stars and royal families from across the world.  The fantastic quality of the food is matched by a truly customer first approach.  Whether it is fine dining for a small group in our Bothy or a BBQ on our off road tracks for over 100 guests; the quality of produce and service is truly first class.

David Griffiths, Venue Manager. Land Rover Experience, Eastnor