POST-CEREMONY
A selection of canapés & fizz
RECEPTION MEAL
We're delighted to offer a choice of menu through our caterers, Boxed Events, who take pride in sourcing local and seasonal produce.
Please consult the menu below and let us know your preferred options for each menu course by February 28 2026. You can either use the online form on this website, or email us at rsvp@jandybands.com.
Be sure to include the name of each guest with their corresponding menu selections (for example: Jane Smith - A, E, H).
Please let us know if we need to take account of any specific dietary requirements / allergies so we can adapt your selections accordingly.
Menu
Starters
[A] Aubergine roll mops, lightly pickled carrot with dill creme fraiche dressing
[B] Ras El hanout lamb, hummus, spiced chick pea, prunes, molasses, dukkha and warm flat bread
[C] Smoked haddock croquette, lightly picked shallot and samphire with pea puree
Main Course
[D] Pan roasted Portabello steak mushroom with oyster mushrooms, blistered cherry vine tomatoes, fine beans, salsa Verde and Pont neuf chips
[E] Suffolk chicken breast, confit leg croquette, charred leek, glazed carrot, onion puree, fondant potato with light chicken jus
[F] Swordfish steak mango and papaya salsa, Asian greens with crispy noodles
Desserts
[G] Chocolate ganache velvet torte, Chantilly cream
[H] Lemon tart, mojito cream with fresh raspberries
[I] Peach melba, “Pinkster” boozy berries, freeze dried and fresh raspberries
EVENING FOOD
A wide range of options will be served to suit all. No need to pre-select. We'll publish more details on this page closer to the event.
FURTHER INFORMATION
Please supply your menu choices by emailing rsvp@jandybands.com or completing the website form
Catering service: