Delivering Weddings with Uncompromising Quality

Whether you are looking for classic menus or innovative ideas to delight your guests, the one thing A to Zest promises you is uncompromised quality.

We understand that to achieve excellence in food quality you have to use the best ingredients. Wherever possible the produce we use is locally sourced, high welfare and ethically sound.

Always lovingly handmade. Our chefs make everything from scratch, starting with the basic building blocks such as stocks and sauces. From parfaits to patisserie, you will always find us lovingly handmade.

One to one service with your own wedding planner. From design to execution on the day, you will only ever deal with one designated point of contact, ensuring absolute continuity of service. You can be assured that your special day will be delivered to your exact specification.

Quite simply our passion is to deliver tasty food, presented on the plate with creativity and flair, served by friendly people who love what they do.

Modern Classic Weddings

For couples looking for traditional wedding breakfast menus, our modern classics offer formal dining options.
Emily and David were married in beautiful rural Worcestershire. It was important to them that their wedding day was infused with classic tradition but personalised with modern, eye-catching detail.

This was a challenge we couldn't wait to embrace.

Find Out More About Emily and David's Wedding

Rustic Chic

Sharing platters, tabletop picnics, pie stations and a host of other creative ideas to match your desire for something different.

James and Kelly really wanted to reflect their fun loving and less formal approach to their wedding celebrations in their menu. From farming stock James was keen that all the food should be of the highest local quality. With this in mind we worked with James and Kelly to create a magnificent menu of all things Herefordshire.

Find Out More About James and Kelly's Wedding

Classic Herefordshire

Canapés

Pea, Pecorino & Mint Purée served on a Crostini

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

Rare Herefordshire Beef & Celeriac Rémoulade served on a Truffled Croute
First course

Tîan of Salmon served with a Citrus Dressing
Main course

Beef Two Ways.
Braised Shin & 54°C Sous Vide Sirloin served with Celeriac Dauphinoise Potatoes, Fine Green Beans & a Rich Red Wine Jus
Dessert

Herefordshire Pear & Frangipane Tart served with Vanilla Bean Ice Cream

Modern Classics

Canapés

Panko Breadcrumb Smoked Haddock Mini Croquettes served with Pea Purée

Crispy Buttermilk Chicken served with a Creole Mayonnaise

Celeriac & Herefordshire Apple Velouté Shots topped with Crushed Candied Walnuts
First course

Confit Duck & Pistachio Terrine served with Pickled Kumquat & Shizo Leaf Salad
Main course

Tenderloin of Herefordshire Pork served with Parsnip Purée, Poached Baby Apple, Fondant Potato & a Thyme Jus
Dessert

Vanilla Panna Cotta served with a Black Cherry & Vanilla Bean Compote & a Bitter Chocolate Tuile

Summer Elegance

Canapés

Seared Halloumi & Watermelon Skewers served with a Mint Dressing

Duo of Salmon.
Poached & Cold Smoked Salmon served with Crème Fraîche & Onuga Caviar

Tempura of Prawns served with Sweet Chilli & Cucumber Dipping Sauce
First course

Goats' Cheese, Mediterranean Vegetable & Basil Pesto Terrine
Main course

Roasted Loin & Rib of Marches Lamb served with Rosemary Pommes Anna, Braised Peas, Bib Lettuce and a Sage Scented Jus
Dessert

Glazed Lemon Tart served with a Raspberry Coulis

Rustic Comfort

Canapés

Home Made Miniature Burgers served in a Sesame Bun topped with Tomato Relish

Ricotta, Roasted Cherry Tomato & Fresh Basil Pesto served on a Parmesan Shortbread

Crispy Buttermilk Chicken served with a Creole Mayonnaise
First course

Lemon, Vodka & Mascarpone Risotto served with Thyme Butter and Toasted Almonds
Main course

Roasted Fillet of Herefordshire Beef served with Home Made Triple Cooked Chips, Roasted Vine Tomatoes, Watercress & Rocket Salad & Béarnaise Sauce
Dessert

Cappuccino Semifreddo served with Baby Doughnuts

Stylish Pescatarian

Canapés

Duo of Salmon.
Poached & Cold Smoked Salmon served with Crème Fraîche & Onuga Caviar

Pea, Pecorino & Mint served on a Crostini

Seared Halloumi & Watermelon Skewers served with a Mint Dressing
First course

Cajun Crab Cake served with a Mango, Avocado & Coriander Salsa & a Fresh Lime & Mizuna Leaf Salad
Main course

Pan Roasted Fillet of Salmon served with Crushed Dill New Potatoes, Charred Leeks & Green Sauce
Dessert

Earl Grey Tea Parfait served with Honey Jelly & Chai Espuma

From The Herefordshire Countryside

Canapés

Mini Herefordshire Sausages glazed with Wholegrain Mustard, Soy & Honey

Goats’ Cheese Tempura served with Gremolata, Preserved Lemon & Red Onion Marmalade

Rare Herefordshire Beef & Celeriac Rémoulade served on a Truffled Croute
First course

Chicken Liver Parfait served with Green Tomato Chutney, Micro Leaf Salad & Artisan Breads
Main course

Pan Roasted Pork Loin served with Black Pudding Boulangère Potatoes, Hereford Apple Purée, Fine Beans and a Fino Sherry Sauce
Dessert

Baked Vanilla Cheesecake served with Salted Caramel Sauce

Gluten Free Spring Menu

Canapés

Crispy Buttermilk Chicken served with a Creole Mayonnaise

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

Duo of Salmon.
Poached & Cold Smoked Salmon served with Crème Fraîche & Onuga Caviar
First course

Cajun Crab Cake served with a Mango, Avocado & Coriander Salsa & a Fresh Lime & Mizuna Leaf Salad
Main course

Roasted Rump of Lamb served with Savoy Cabbage, Fondant Potato, Onion Soubise & a Rosemary Scented Jus
Dessert

Earl Grey Tea Parfait served with Honey Jelly & a Chai Espuma

Italian Country Table

Canapés

Prosciutto & Parma Ham Arancini served with Roasted Tomato Relish

Ricotta, Roasted Cherry Tomato & Fresh Basil Pesto served on a Parmesan Shortbread

Pea, Pecorino & Mint served on a Crostini
First course

Sharing Platters of:
Cured Hams & Salami, Sun Blushed Tomatoes, Buffalo Mozzarella & Wild Rocket Salad, Chargrilled Artichokes & Red Peppers, Oregano Marinated Olives, Italian Breads served with Extra Virgin Olive Oil & Aged Balsamic Vinegar Dipping Pots
Main course

Rolled & Stuffed Belly Of Pork served with Chive Gnocchi, Sun Blushed Tomato & Cavolo Nero Pesto
Dessert

Neopolitan Ice Cream Sundae topped with Crushed Amaretti & Frangelico

Classic Vegetarian

Canapés

Seared Halloumi & Watermelon Skewers served with a Mint Dressing

Pea, Pecorino & Mint Purée served on a Crostini

Ricotta, Roasted Cherry Tomato & Fresh Basil Pesto served on a Parmesan Shortbread
First course

Beetroot Risotto served with a Parsley Salad & Horseradish Crème Fraîche
Main course

Vegetarian Wellington.
Caramelised Red Onion Layered with Baby Spinach, Wild Mushrooms & Thyme served with a Braised Cherry Tomato Sauce
Dessert

Classic Lemon Posset served with Fresh Strawberries

Classic Continental

Canapés

Ricotta, Roasted Cherry Tomato & Fresh Basil Pesto served on a Parmesan Shortbread

Langoustine Bisque Shots topped with Vanilla Foam

Parmesan & Prosciutto Arancini served with Roasted Tomato Relish
First course

Rosemary & Garlic Baked Camembert served with Sourdough Bread
Main course

Lemon & Thyme Roasted Chicken Breast served with Niçoise Vegetables & a Roasted Cherry Tomato Sauce
Dessert

Home Made Tiramisu Pots served with Coffee Granita & Mascarpone Sorbet

Nut Free Summer Menu

Canapés

Panko Breadcrumb Smoked Haddock Mini Croquettes served with Pea Purée

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

Langoustine Bisque Shots topped with Vanilla Foam
First course

Whipped Goats' Cheese wrapped in Honey Cannelloni served with Watermelon & Aged Balsamic Vinegar
Main course

Hake served with Crushed Pink Fir Potatoes, Pea & Bacon Fricassée & a Buerre Blanc Sauce
Dessert

Vanilla Panna Cotta served with a Black Cherry & Vanilla Bean Compote & a Bitter Chocolate Tuile

Rustic Dining To Share

Canapés

Slow Braised Pork Belly served with an Apple & Vanilla Compote & Crispy Crackling Matchsticks

Tempura of King Prawns served with a Sweet Chilli & Cucumber Dipping Salsa

Gruyère & Chive Croquettes
First course

Home Made Herb Flatbreads served with Baba Ganoush, Black Olive Tapenade & Roasted Garlic Houmous Dipping Pots
Main course

To Carve at the Table:
Whole Striploin of Herefordshire Beef
Served with:
Garlic & Thyme Roasted New Potatoes, Roasted Root Vegetables, Tenderstem Broccoli & Salt Baked Beetroot
Dessert

Trio of Lemon Desserts.
Limoncello Posset, Lemon Polenta Cake & Rich Lemon Curd Meringue

Italy & Iberia

Canapés

Manchego & Chive Croquettas

Gazpacho Shots served with Diced Cucumber Jelly & Basil Oil

Ricotta, Roasted Cherry Tomato & Fresh Basil Pesto served on a Parmesan Shortbread
First course

Lemon, Vodka & Mascarpone Risotto served with Thyme Butter & Toasted Almonds
Main course

Ballotine of Chargrilled Courgette, Mint & Goats' Cheese served with a Slow Roasted Red Pepper Sauce
Dessert

Fino Sherry & Lemon Syllabub Trifle

Asian Inspired

Canapés

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

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

Tuna Ceviche served with Sesame Seeds, Wasabi & Avocado Salsa
First course

Langoustine Tom Yam
Main course

Crispy Duck Breast served with Pak Choi & Black Bean Salad dressed with a Lime & Ginger Vinaigrette
Dessert

Passion Fruit Brûlée Rice Pudding served with a Mint & Mango Sugar

Innovative Vegan

Canapés

Celeriac & Herefordshire Apple Velouté Shots topped with Crushed Candied Walnuts

Crushed Pea & Mint served on a Crostini

Roasted Beetroot & Garlic Houmous served on a Flatbread Croute
First course

Fricassée of New Season Garlic Greens, Wild Mushrooms and Confit Red Onion served on Chargrilled Sourdough Bruschetta
Main course

Chickpea, Lime, Tamarind, Chilli & Coriander Curry served with Coconut Rice
Dessert

Pimm's Agar Agar Jelly served with Fresh Green Apple Sorbet

Autumnal Abundance

Canapés

Slow Braised Herefordshire Pork Belly served with Apple & Vanilla Compote and Crispy Crackling Matchsticks

Gruyère & Chive Croquettes

Wild Mushroom Soup Shots topped with Tarragon Foam
First course

Warm Shropshire Blue Tartlet served with a Saffron Infused Williams Pear Salad & Candied Walnuts
Main course

Pan Seared Guinea Fowl wrapped in Smoked Bacon served with Thyme Roasted Anya Potatoes, Tenderstem Broccoli and a Creamy Wild Mushroom Sauce
Dessert

Chocolate Trio.
Milk Chocolate Jelly, 85% Cocoa Chocolate Pavé & White Chocolate Ice Cream

Contemporary Vegetarian

Canapés

Goats' Cheese Tempura served with Gremolata, Preserved Lemon & Red Onion Marmalade

Herefordshire Asparagus Velouté Shots served with a Soft Poached Quail's Egg

Mini Tomato, Basil & Pine Nut Baklava
First course

Golden & Candied Beetroot served with Goats' Cheese Snow, Fresh Peas & Pea Shoots
Main course

Confit Onion, Roasted Aubergine & Potato Cannelloni served with Sautéed Spinach, Whole Baby Carrot & a Cardamom & Vanilla Sauce
Dessert

Chocolate Torte served with Kirsch & Black Cherry Ripple Ice Cream

Old English Heritage

Canapés

Mini Herefordshire Pork Sausages served with Wholegrain Mustard Mashed Potato

Rare Herefordshire Beef Sirloin & Celeriac Rémoulade served on a Truffled Croute

Parsnip Custard Tartlets served with Seared Pigeon & Diced Rhubarb
First course

Herefordshire Ham Hock Terrine served with Home Made Piccalilli and Sourdough Bread
Main course

18 Hour Slow Braised Ox Cheek served with Horseradish Mashed Potato, Whole Baby Carrots and a Rich Red Wine Gravy
Dessert

Strawberry & Lemon Posset topped with Mint Sugar

Vegetarian With Asian Spice

Canapés

Tempura of Vegetables served with Sweet Chilli & Cucumber Dipping Sauce

Ginger, Mango & Lime Salsa served on a Thai Cracker

Chilli & Sweet Potato Mini Samosas
First course

Shiitake Tom Yam
Main course

Spicy Butternut, Kimchi & Spinach Curry served with Saffron Pilau Rice
Dessert

Yuzu Ice Cream served with Raspberry Crumb

Dairy Free Country Flavours

Canapés

Mini Herefordshire Sausages glazed with Wholegrain Mustard, Soy & Honey

Home Made Mini Burger served in a Dairy Free Sesame Seed Bun topped with Tomato Relish

Beetroot Cured Salmon served on Pumpernickel Bread with Lime Marmalade
First course

Confit Duck & Pistachio Terrine served with Pickled Kumquat & Shizo Leaf Salad
Main course

Loin of Herefordshire Pork served with Al Forno Potatoes, Wilted Spinach & a Champagne & Portobello Mushroom Sauce
Dessert

Sauternes Poached Peaches served with Brown Sugar, Lemon Thyme & Raspberry Soup & an Almond Biscotti

Gluten Free Winter Warming Dishes

Canapés

Mini Herefordshire Gluten Free Sausages glazed with Soy & Honey

Seared Halloumi & Watermelon Skewers served with a Mint Dressing

Rice Flour Tempura of Prawns served with a Sweet Chilli & Cucumber Dipping Sauce
First course

Lemon, Vodka & Mascarpone Risotto served with Thyme Butter & Toasted Almonds
Main course

Pan Fried Loin of Cod served with Braised Mustard Lentils, Crispy Potatoes, Roasted Cherry Vine Tomatoes & a Lemon & Caper Salsa Verde
Dessert

Honeycomb & Chocolate Mousse Verrine

Middle Eastern Influence

Canapés

Baba Ganoush Crostini served with Amaranth Leaves

Lemon Scented Goats’ Cheese wrapped in Beetroot Cannelloni

Roasted Beetroot & Garlic Houmous served on a Flatbread Croute
First course

Tomato, Basil & Pine Nut Baklava
Main course

Braised Artichoke, Preserved Lemon & Green Olive Stew
Dessert

Pistachio & Polenta Cake served with Olive Oil Jelly & Crème Fraîche

Nut Free Modern Inspirations

Canapés

Tuna Ceviche served with Wasabi & Avocado Salsa

Lemon Scented Goats' Cheese wrapped in Beetroot Cannelloni

Slow Braised Pork Belly served with an Apple & Vanilla Compote & Crispy Crackling Matchsticks
First course

Beetroot Cured Salmon served with Asparagus Velouté, Mint Oil & a Baby Leaf & Micro Herb Salad
Main course

Roasted Lobster & Frites served with Lemon Mayonnaise
Dessert

Crème Caramel served with Confit Blood Orange

Dairy Free Flavours From Around The World

Canapés

Roasted Mediterranean Vegetables, Fresh Basil Pesto & Balsamic Dressing served on a Crostini

Slow Braised Herefordshire Pork Belly served with Apple & Vanilla Compote and Crispy Crackling Matchsticks

Tempura of Prawns served with a Sweet Chilli & Cucumber Dipping Sauce
First course

Cajun Crab Cake served with a Mango, Avocado & Coriander Salsa & a Fresh Lime and Mizuna Leaf Salad
Main course

Lemon & Thyme Roasted Chicken Breast served with Niçoise Vegetables & a Roasted Cherry Tomato Sauce
Dessert

Coconut and Cardamom Panna Cotta served with a Mango Coulis