Catering for Weddings

Bringing all your friends and family together over a huge feast of flavours, from a wood fired oven, for everyone to share.

Wedding food with a difference

Fabulous Wedding Breakfasts, Wood Fired Sharing Feasts and Unique Evening Food

We think falling in love is a pretty fun thing to do, and tying the knot to affirm it definitely calls for a celebration! So what better way to do this, than by bringing all your friends and family together over a huge feast of flavours for everyone to share?

Wedding guests love the informal and sociable aspect of sharing great food among friends.  So why not let The Wild Oven inspire your wedding food ideas and choose a relaxed and alternative wedding catering style?  One that combines the theatre of your feast cooked inside one of our classic vehicles, with the added luxury of your wood fired scented dishes served to the centre of your tables, making for an unforgettable occasion.

Corporate and wedding caterers in Warwickshire
outdoor wedding and corporate catering in warwickshire

Outdoor Wedding Caterer For Any Venue

An enchanting and romantic wood fired oven will bring your celebrations to life whether your wedding breakfast is being held in one of England’s grand houses, a stunning marquee, a beautifully converted barn, or Tipis in the countryside. We offer a vast array of menu choices to suit, and take pride in catering for special diets.

We love to provide wedding catering in Warwickshire and beyond. In fact, quite far beyond, our wood fired ovens can travel and provide fabulous wedding catering in Oxfordshire, Gloucestershire, Bath, Northamptonshire and The Cotswolds to name but a few.

Wedding, Party, Event Venue
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Wedding Venue

THE SHARING FEAST

Our Sharing Style Wedding Menu

Canapés

  • Grass-fed Longhorn beef meatballs with a sriracha and lime crème
  • Smoked salmon and horseradish cream on a sourdough cracker
  • Pickled herring and horseradish on a sourdough cracker
  • Wood fired asparagus wrapped in Parma ham
  • Crispy belly pork with a tangy apple sauce
  • Oxford Blue cheese with a crisp leaf v

Crostini topped with:

  • Smoked aubergine and pomegranate v
  • Beetroot puree, goats cheese and toasted hazelnut v
  • Lemon and mint ricotta with caramelised onion chutney v

Starter Boards

Served with locally baked breads

  • The best chipolatas glazed in hoi sin and honey, then rolled in sesame seeds
  • Potted mackerel with crisp leaves
  • Potted chicken liver pate
  • Seasonal coastal fish ceviche
  • 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
  • Grilled and chilled aubergines and peppers v
  • Wood fired Severn Spots chorizo marinated in apple cider

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 cooked medium-rare
  • Cotswold lamb cutlets
  • Cracked pepper spelt with roasted sweet potato, mushroom, garlic and spinach v
  • Spiced Moroccan vegetable and chickpea tagine v
  • Roasted Heritage carrots and garlic cloves with feta v

If you are serving meat, vegans and vegetarians will also be served:

  • Wood fired spiced cauliflower with a cashew & paprika butter, toasted coconut & chilli v

SERVED WITH BEAUTIFUL BOWLS OF SALADS

  • Garden bean salad with garlic infused oil and mint
  • Pearled spelt with pistachio and pomegranate
  • New potato salad with extra virgin oil, capers and red onion
  • Vibrant rainbow slaw with kale, carrot and red cabbage, topped with toasted sesame seeds
  • Green English leaves with a honey and mustard dressing
  • Fiery Warwickshire rocket and parmesan with a sweet chilli dressing
  • Crisp watercress with vibrant beetroot and creamy feta, with a delicate orange dressing

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
    Recommend with pork
  • Tarragon mayonnaise
  • Sriracha Crème
  • Aioli
    The above 3 are recommend with chicken
  • Chimichurri
    Recommend with beef
  • Salsa verde
    Recommend with lamb
  • Barrel aged feta
  • Blue cheese crème
    Recommend with spelt and sweet potato
  • Raita
    Recommend with tagine
  • Wood fired hazelnut
    Recommended with carrots

DELECTABLE DESSERTS

  • Stacks of Wild Oven Brownie served with pouring cream
  • Classic Eton mess with smashed berries and lemon curd
  • Your wedding cake, cut and served to the centre of tables, with pouring cream and seasonal berries
  • Round oak boards studded with toasted marshmallows and chocolate brownie

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

Festival Style Wedding Menu Options

Canapés

  • Grass-fed Longhorn beef meatballs with a sriracha and lime crème
  • Smoked salmon and horseradish cream on a sourdough cracker
  • Pickled herring and horseradish on a sourdough cracker
  • Wood fired asparagus wrapped in Parma ham
  • Crispy belly pork with a tangy apple sauce
  • Oxford Blue cheese with a crisp leaf v

Crostini topped with:

  • Smoked aubergine and pomegranate v
  • Beetroot puree, goats cheese and toasted hazelnut v
  • Lemon and mint ricotta with caramelised onion chutney v

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 cooked medium-rare
  • Cotswold lamb cutlets
  • Cracked pepper spelt with roasted sweet potato, mushroom, garlic and spinach v
  • Spiced Moroccan vegetable and chickpea tagine v
  • Roasted Heritage carrots and garlic cloves with feta v

If you are serving meat, vegans and vegetarians will also be served:

  • Wood fired spiced cauliflower with a cashew & paprika butter, toasted coconut & chilli v

SERVED WITH BEAUTIFUL BOWLS OF SALADS

  • Garden bean salad with garlic infused oil and mint
  • Pearled spelt with pistachio and pomegranate
  • New potato salad with extra virgin oil, capers and red onion
  • Vibrant rainbow slaw with kale, carrot and red cabbage, topped with toasted sesame seeds
  • Green English leaves with a honey and mustard dressing
  • Fiery Warwickshire rocket and parmesan with a sweet chilli dressing
  • Crisp watercress with vibrant beetroot and creamy feta, with a delicate orange dressing

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
    Recommend with pork
  • Tarragon mayonnaise
  • Sriracha Crème
  • Aioli
    The above 3 are recommend with chicken
  • Chimichurri
    Recommend with beef
  • Salsa verde
    Recommend with lamb
  • Barrel aged feta
  • Blue cheese crème
    Recommend with spelt and sweet potato
  • Raita
    Recommend with tagine
  • Wood fired hazelnut
    Recommended with carrots

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
  • Oxfordshire hoi sin chicken with spring onion
  • Severn Spots chorizo with spicy roquito peppers
  • Honey roast British ham with chestnut mushrooms
  • Creamy feta, chilli and roasted courgette v
  • Goats cheese, caramelised red onion chutney and spinach v

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 chicken with kale 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
  • Fennel and chilli belly pork with an apple and pickled red cabbage slaw

Finale Desserts

  • Stacks of Wild Oven Brownie served with pouring cream
  • Classic Eton mess with smashed berries and lemon curd
  • Your wedding cake, cut and served to the centre of tables, with pouring cream and seasonal berries
  • Round oak boards studded with toasted marshmallows and chocolate brownie

Tea & Coffee

  • Pots of freshly brewed tea and locally roasted coffee served from cafetières with chocolate truffles

Dear all at The Wild Oven,  We just wanted to say a huge thank you to you all for our wedding yesterday.  We had an amazing day. The food was delicious, your staff were completely delightful – friendly and helpful, and I had no gluten side effects, hurrah!  The pizzas were also amazing – so many people have said to us how good they were. Thank you so much for mine in my takeaway box – I never got a chance to eat it on the night but ended up having it for lunch today! Completely delicious! Thanks again for everything.

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 273 212 hello@thewildoven.co.uk

Wedding Inspiration

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A Festival Wedding