Wedding food with a difference
Fabulous Wedding Breakfasts, Wood Fired Sharing Feasts and Unique Evening Food
Too many weddings involve food that leaves you feeling disappointed, underwhelmed and unsatisfied. We’re here to change that.
The Wild Oven is a team of people committed to bringing enjoyment and connection to those around us. We do this by bringing our wood fired ovens in classic vehicles to weddings, where we provide raved about food and service that brings people together.
THE SHARING FEAST
What can you expect?
Have your guests be seated whilst we provide our relaxed yet professional sharing style service. Our experienced staff bring boards and bowls laden with food from our classic vehicle, with a built in wood fired oven, to the centre of your tables for guests to share and enjoy. And yes, we clear away the plates at the end! We can serve up to 160 guests with one vehicle, but there's nothing stopping us bringing more than one!
If you would like a specific quote for your event then get in touch below.
Get a quote for your event
Our Sharing Style Wedding Menu
Canapés
- Oxford Blue cheese dip served with crisp leaves, date and walnut v
- Garlic and thyme glazed carrots ve
- Beetroot purée, feta and spring onion crostini ve
- Pickled herring with dill and mustard on a croccantini cracker
- Indian spiced cauliflower steaks ve
- Grass-fed Longhorn beef meatballs with a sriracha and lime crème
- Crispy roasted Jerusalem artichoke with vegan aioli ve
- Smoked salmon and horseradish cream on a croccantini cracker
- Wood-fired asparagus wrapped in Parma ham (ve)
- Crispy belly pork with a tangy apple sauce
- Smoked aubergine and pomegranate crostini v
- Lemon and mint ricotta with caramelised onion chutney crostini v
*brackets denote item can be adapted to be vegan
Starter Boards
Served with locally baked bread
- The best chipolatas glazed in hoisin and honey, then rolled in sesame seeds
- Fire-roasted Padron peppers and sea salt ve
- Homemade potted mackerel with a chive butter
- Potted chicken liver pate
- Blistered green beans and corn with a gochujang & sesame dip ve
- Seasonal coastal fish ceviche
- Roasted beetroot dip topped with vegan feta ve
- Provençale Olives ve
- Lamb koftas with a sticky pomegranate syrup
- An assortment of charcuterie
- Deconstructed cherry tomato, mint, basil, and balsamic bruschetta v
- British hard cheese, drizzled with orange blossom honey v
- Sun blushed tomatoes with mozzarella pearls v (ve)
- Grilled and chilled aubergines and peppers ve
- Wood-fired Trealy Farm chorizo marinated in apple cider
- Garden pea, mint, and broad bean dip ve
*brackets denote item can be adapted to be vegan
Wood Fired Sharing Feast
A selection of two of the greatest wood fired mains served to the centre of tables for your guests to share and feast upon.
- Fennel and chilli belly pork
- Confit free range chicken
- Tender grass-fed steak joint
+supplement per guest, see pricing - Cotswold lamb cutlets
+supplement per guest, see pricing - Korean spiced sesame jackfruit ve
- Cracked pepper spelt with roasted sweet potato, mushroom, garlic and spinach ve
- Spiced Moroccan vegetable and chickpea tagine ve
- Roasted heritage carrots with garlic, thyme and feta v (ve)
If you are serving meat, vegans and vegetarians will also be served:
- Spiced Moroccan vegetable and chickpea tagine
SERVED WITH BEAUTIFUL BOWLS OF SALADS
- Garden bean salad with garlic-infused oil and mint ve
- Pearled spelt with pistachio and pomegranate ve
- New potato salad with extra virgin oil, capers, and red onion ve
- Vibrant Asian slaw with kale, carrot, and red cabbage, topped with toasted sesame seeds ve
- Green English leaves with a honey and mustard dressing ve
- Fiery Warwickshire rocket and parmesan with a sweet chili dressing v
- Crisp watercress with vibrant beetroot and creamy feta, with a delicate orange dressing v (ve)
*brackets denote item can be adapted to be vegan
SIDES
- A selection of artisan bread baked by our local baker served with fresh butter
Freshly prepared condiments for the table:
- Pickled mustard seed red cabbage ve
Recommended with pork - Tarragon mayonnaise v (ve)
- Sriracha Crème v
- Aioli (ve)
The above 3 are recommended with chicken - Chimichurri ve
Recommend with beef - Salsa Verde
Recommended with lamb - Barrel-aged feta v
- Blue cheese crème v
The above 2 are recommended with spelt - Raita v
Recommended with tagine - Wood-fired hazelnut v
Recommended with carrots
*brackets denote item can be adapted to be vegan
DELECTABLE DESSERTS
- Cherry and honeycomb chocolate block ve
- Stacks of Wild Oven Brownie served with pouring cream v
- Classic Eton mess with smashed berries and lemon curd v
- Your wedding cake, cut and served to the centre of tables, with pouring cream and seasonal berries
Cheese Stacks
We have taken great care to select both British and local cheeses for our two cheese stacks: ‘The British Cheese Stack’ and ‘The Local Cheese Stack’. We can serve cheese at any moment during your event or wedding. Our cheese stacks come beautifully dressed with seasonal fruits, homemade chutneys and artisan crackers. They can be a perfect alternative to a wedding cake!
Tea & Coffee
Pots of freshly brewed tea and locally roasted coffee served from cafetieres with chocolate truffles
FESTIVAL STYLE MENU
What can you expect?
Our festival style service is a fun and relaxed way of serving food at your wedding. Guests are able to come up to the converted classic vehicle to see the wood fired oven and be served the food from in front of our theatrical fires. Depending on what you choose for your menu we can serve between 50-70 guests every 30 minutes with this style.
If you would like a specific quote for your event then get in touch below.
Get a quote for your event
Festival Style Wedding Menu Options
Canapés
- Oxford Blue cheese dip served with crisp leaves, date and walnut v
- Garlic and thyme glazed carrots ve
- Beetroot purée, feta and spring onion crostini ve
- Pickled herring with dill and mustard on a croccantini cracker
- Indian spiced cauliflower steaks ve
- Grass-fed Longhorn beef meatballs with a sriracha and lime crème
- Crispy roasted Jerusalem artichoke with vegan aioli ve
- Smoked salmon and horseradish cream on a croccantini cracker
- Wood-fired asparagus wrapped in Parma ham (ve)
- Crispy belly pork with a tangy apple sauce
- Smoked aubergine and pomegranate crostini v
- Lemon and mint ricotta with caramelised onion chutney crostini v
*brackets denote item can be adapted to be vegan
Wood Fired Sharing Feasts
A selection of two of the greatest wood fired meats served to the centre of tables for your guests to share and feast upon.
- Fennel and chilli belly pork
- Confit free range chicken
- Tender grass-fed steak joint
+supplement per guest, see pricing - Cotswold lamb cutlets
+supplement per guest, see pricing - Korean spiced sesame jackfruit ve
- Cracked pepper spelt with roasted sweet potato, mushroom, garlic and spinach ve
- Spiced Moroccan vegetable and chickpea tagine ve
- Roasted heritage carrots with garlic, thyme and feta v (ve)
If you are serving meat, vegans and vegetarians will also be served:
- Spiced Moroccan vegetable and chickpea tagine
SERVED WITH BEAUTIFUL BOWLS OF SALADS
- Garden bean salad with garlic-infused oil and mint ve
- Pearled spelt with pistachio and pomegranate ve
- New potato salad with extra virgin oil, capers, and red onion ve
- Vibrant Asian slaw with kale, carrot, and red cabbage, topped with toasted sesame seeds ve
- Green English leaves with a honey and mustard dressing ve
- Fiery Warwickshire rocket and parmesan with a sweet chili dressing v
- Crisp watercress with vibrant beetroot and creamy feta, with a delicate orange dressing v (ve)
AND THE SIDES
- A selection of artisan bread rolls baked by our local baker served with fresh butter
Freshly prepared condiments for the table:
- Pickled mustard seed red cabbage ve
Recommended with pork - Tarragon mayonnaise v (ve)
- Sriracha Crème v
- Aioli (ve)
The above 3 are recommended with chicken - Chimichurri ve
Recommend with beef - Salsa Verde
Recommended with lamb - Barrel-aged feta v
- Blue cheese crème v
The above 2 are recommended with spelt - Raita v
Recommended with tagine - Wood-fired hazelnut v
Recommended with carrots
*brackets denote item can be adapted to be vegan
Wood Fired Pizza
We’re able to produce up to 150 wood fired pizzas per hour. Freshly made on site with our hand rolled dough.
Toppings include:
- Classic Margherita v (ve)
- Garlic mushrooms, thyme, and spinach ve
- Oxfordshire hoisin chicken with spring onion
- Provençale olives and Piquante pepper ve
- Trealy Farm chorizo
- Honey roast British ham with chestnut mushrooms
- Roasted pepper, courgette, and sundried tomato ve
- Creamy feta, chili, and roasted courgette v
- Goats cheese, caramelised red onion chutney, and spinach v
*brackets denote item can be adapted to be vegan
The Classics
GREAT BRITISH BEEF BURGER
Hand pressed Cotswold beef burgers served in a locally baked brioche bun with English leaves, molten cheese and caramelised relish
SUCCULENT BACON ROLLS
Succulent Cotswold bacon served in a locally baked bun with tomato ketchup
Hot Wraps
- Citrus, garlic, and thyme chicken with Asian slaw
- Moroccan spiced chicken served with hummus and tomato & lime salsa
- Slow roasted mixed peppers marinated in thyme with garlic aioli, English leaves and peppery rocket v (ve)
- Fennel and chilli belly pork with an apple and pickled red cabbage slaw
- Moroccon spiced chickpea & humous ve
*brackets denote item can be adapted to be vegan
Finale Desserts
- Cherry and honeycomb chocolate block ve
- Stacks of Wild Oven Brownie served with pouring cream v
- Classic Eton mess with smashed berries and lemon curd v
- Your wedding cake, cut and served to the centre of tables, with pouring cream and seasonal berries
Tea & Coffee
- Pots of freshly brewed tea and locally roasted coffee served from cafetières with chocolate truffles
The Ball Park
Prices are dependent on your guest number and location. They include VAT, catering and serving staff, travel and equipment.
To give an idea, our wood fired sharing feast for 100 guests within 15 minutes of our base comes in from £28/guest for sharing style and £23/guest for festival style. Prices vary depending on guest numbers and distance. Of course, you are welcome to add to your menu with canapés (£8), Starter boards (£10.50) and Dessert (£6).
Festival style wood fired pizza comes in from £12.50 per guest.
Cassie and her team did a splendid job. As a leading event company it was very reassuring to work with an experienced team who provided, and offered a friendly, efficient and professional service. Would have no hesitation in recommending your services. Well done and thank you Zoe
TALK TO US ABOUT YOUR EVENT
We would love to talk through menus and styles with you to create your perfect event. We’ll send you a free, no obligation proposal letting you see exactly what we can do for your event and how much it will cost.
Or contact us
The Wild Oven Ltd,Billesley Manor Farm,
Billesley,
Stratford upon Avon,
Warwickshire,
B49 6NE 01789 765 765 hello@thewildoven.co.uk
