Catriona & Jonathan Willatt 
The Old Parlour  
Bickleigh, Tiverton,  
EX16 8RL 
Tel: 01884 855496 

frequently asked questions 

 
I am planning to have a marquee on my front lawn at home. What sort of catering do you suggest for this type of wedding? 
You have a choice of four different types of wedding breakfast: 
A buffet, where your guests come and help themselves to a range of food displayed on tables in the marquee. 
A hot or cold sit down meal, where your guests remain seated and waiting staff serve food to the table for the duration of the wedding breakfast. 
A canape reception, a substantial selection of small bite sized eats circulated by waiting staff through out the marquee for the duration of the reception 
A hog roast , A hot spit roasted pig cooked on site and served alongside a buffet offering both hot and cold food. 
 
What sort of menu would you recommend for a wedding breakfast? 
 
You can choose whatever you want, We can supply you with a menu choice incorporating all four types of suggested wedding breakfasts or you can make your own reccomendations and we will give you a quote for you requirements. 
 
 
What sort of menu would you recommend for a wedding breakfast? 
 
You can choose whatever you want, We can supply you with a menu choice incorporating all four types of suggested wedding breakfasts or you can make your own reccomendations and we will give you a quote for you requirements. 
 
 
Can you give me some samples examples of what you provide? 
 
Our menus cater for both meat eaters and vegetarians. The most popular range would include a selection of meat and fish dishes such as Kiln roasted manuka salmon, spiced peppered fillet of Devon beef, Local seafood in filo baskets, Honey glazed gammon with caramelised oranges, Cheese and leek roulade filled with blue cheese mousse or a Gruyere roulade filled with avocado mousse, Marinated crevettes with garlic mayonnaise, Thai chicken salad, Roasted vegetable and goats cheese tart, Salcombe seafood and Devon smoked salmon (superb with champagne). Spit roasted Devon pork (very popular) with apple sauce, home made stuffing and gooseberry relish, Noisettes of lamb or breast of barberry duck oven roasted and served with a redcurrant, port and rosemary sauce (the choice is endless). 
 
All can be complimented with a selection of bright, colourful salads made with fresh fruits and vegetables. Living in Devon and by the sea, it is always nice to incorporate fresh Devon produce and seafood caught off our shores. 
 
 
I anticipate it will be sometime into the reception before we eat. Would you offer anything prior to the meal? 
 
Guests are always hungry when they arrive back from the ceremony, On entering the wedding venue, your guests would be met with a glass of champagne, pimms of a drink of your choice followed by a selection of canapes circculated on trays to everyone as they mingle, chat and have photographs taken. The canapes would have been chosen to compliment the meal and cater for all tastes. Examples would include crab mariettes. Scallops in filo baskets with sweet chilli sauce, peaking duck pancakes with hoi sin sauce, bruschetta with a variety of toppings, beef croutes with mustard mayonnaise, camembert and smoked bacon toasts, sesame seed and fetta cheese tarts, fresh yeal oysters, gamba prawns marinaded in lemon, ginger and corriander, curried coconut chicken (there are so many to choose from). 
 
 
Is wine provided to accompany the meal? 
 
Experience has demonstrated that clients usually prefer to organise their own wine according to their particular taste. However, recommendations can be made should you wish. Bar staff and wine waiters can be provided to serve drinks during the reception, around the marquee and at the tables. If you choose to provide your own drinks, we will organise a wine manager to look after all aspects of serving your drinks during the reception. We do not charge corkage. 
 
 
Who serves the food? 
 
A team of highly experienced, friendly waiting staff can be provided. They will lay up the tables, set out your table plan and any other items that you want to put on the tables, serve drinks and clear away with the minimal amount of bother. You will not even notice they are there. 
 
 
Will I need to help with the catering at all? 
 
Absolutely not. The whole point of having caterers is to enable you to enjoy this special day without any stress or worries about feeding and serving your guests. 
 
 
I live in the middle of nowhere – is that a problem? 
 
Not at all. Everything need for the day can be provided – even fresh water and ice for drinks if there is none. Should you choose to have a hot meal, cookers can be hired in and a complete kitchen can be arranged in a catering tent adjoining the marquee. A large refrigerated trailer, supplied by us, will be on hand to keep all food at the correct temperature according to enviromental health regulations – of vital importance when catering for any number of people. 
 
 
Do we have to clean up afterwards? 
 
No – everything supplied for the reception is taken away on the day except for table cloths and glasses. Staff can happily return the following day for a final clear up. 
 
 
Do you provide crockery and cutlery? 
 
Yes – we will organise everything needed for the wedding breakfast, we have worked alongside a professional catering hire company for the last 15 years who provide us with all our requirements. 
 
 
Do you think we need to provide another meal for our guests later in the evening? 
 
With the substantial amount of food your guests will have had during the day, it would not be necessary to provide another full meal during the evening. We find that the most cost effective and very popular solution is to offer a Devon cheese buffet that is set up after the wedding breakfast for the guests to enjoy throughout the night. This buffet would consist of a selection of Devon cheeses, local breads, cheese biscuits, pickles, grapes, celery and bowls of fruit. 
If you are entertaining a large amount of guests that have arrived for an evening reception and have not been to the wedding breakfast, a hog roast with baps, salad, stuffing and pickles is a deliciously brilliant way of entertaining a large quantity of people