Weddings
Intimate weddings — up to about seventy-five guests. One menu consultation, and I am the person on the line on the day. Not a name on your contract.
Why smaller is better food
A banquet kitchen cooking for three hundred has to hold food at temperature for an hour before it reaches a table. Everything is chosen for how well it survives that wait, which is why catered food has the reputation it does.
At your scale I can cook to order, finish plates as they go out, and serve fish that was still whole that morning. The constraint is what makes the food good — not something to apologise for.
It also means I am cooking one wedding that weekend. Yours.
How the year runs
Your date, venue, guest count and budget range. I answer within two business days and tell you plainly whether the venue can support the service you want.
An hour, in person where possible. What you both actually like to eat, what is in season on your date, and every dietary need at the table — built into the menu, not added to it. We edit until the menu is right.
We arrive early and set the kitchen. A timed service plan goes to your photographer and MC. You eat a hot plate at your own wedding — I take that personally.
The contract
Sample wedding menus
★★★★★
Everyone was raving about their meal last night! The meal was wonderful.
Venues worked
Private homes and gardens across South Surrey and White Rock, waterfront halls at Crescent Beach, community and legion halls, farm properties in Langley and Cloverdale, and Gulf Island rentals.
Working with a venue not listed? Send it — most kitchens are workable and I will tell you honestly if one is not.
Before you ask
Anything not covered here, ask directly — I answer my own enquiries.
Send an enquiry →South Surrey, White Rock and across the Lower Mainland. I cook in your home kitchen or at your venue, and for larger events I have access to a commissary kitchen at the Elks Hall. Beyond the Lower Mainland, ask; travel is possible for the right event.
Pricing is per head and depends on the menu, the ingredients and how much service you want. Plated multi-course dinners cost more than family-style or drop-off. Every enquiry gets a written quote before anything is booked.
Cake is usually a separate baker and I am happy to work alongside one. Late-night food, canapés during photos and a plate for the couple who never get to eat are all things I plan for as a matter of course.
Yes — the example menus are starting points, not a set list. Menus are written around what is in season, what you like and what your guests can eat. I write a draft after the consultation and adjust it until it is right.
I do not supply alcohol. You buy the wine, beer and spirits — which is almost always cheaper for you — and I will tell you what to buy and how much, and pour and serve it during the meal. For wine pairing dinners I write the courses around the bottles you already have.
Two to three weeks is enough for a private dinner. Weddings and larger events want two to three months, mostly so the menu and the rentals are settled well ahead of the date. I take a small number of events a year, so summer Saturdays go early.
I bring my own knives, pans and small equipment, cook, serve and leave the kitchen clean. Plates, glassware, linen and extra service staff are quoted separately if you need them rented — many clients use what they already own. Dietary restrictions and allergies are handled properly, not worked around.
A small number of events a year
Date, venue, guest count and budget range. I answer within two business days.
Request a quote