SPICE Bar and Restaurant in Woodbridge has long been held in high esteem by local foodies, who flock there regularly to enjoy the fresh and interesting dishes on offer.

But did you know that you can enjoy the Spice experience on your wedding day too?

Restaurateur Matthew Collins said: “Three years ago we were approached at the restaurant to do outside catering and we knew it was a very different arrangement but we wanted to see if it could be done on the same ethos of the restaurant – could it would on a larger scale? And it has.”

The rest, as they say, is history, and now, based at purpose-built premises within Bentwaters Park in Rendlesham, Spice Outside is thriving as one of the premier wedding caterers in the county, headed-up by Matthew and fellow director Paul Thompson.

What makes Spice Outside different, and what makes clients so appreciative of the business, is the team’s attention to detail, flexibility, and moreover, the fact that everything is bespoke made from scratch using the best local ingredients available.

With a strict policy of sourcing local meat only, they can even attain the name of the farmer for each cut of meat.

Provenance and using high quality produce is high on the menu for Spice Outside, and is at the heart of every single event they cater for.

One of the challenges is the fact that some see ‘Spice’ in the company’s name to mean that everything produced is ‘Spicy’, whilst we are well known for our fusion cooking Matthew is keen to point out that they produce food which is more of a ‘traditional’ nature also, the menus are only to be seen as a guide. With a pre-event tasting on offer to the customer, Spice Outside are confident that the customer will get exactly what they want as the catering is tailored to suit them, not the other way round.

Another plus point is the fact that the company does not subcontract anything. All of the waiting staff and chefs are employed by Spice Outside and trained to exacting standards. Plus there is the added bonus of having an events manager, Amy-Rose Line heads up the team to plan and ensure the smooth running of your day – she can even recommend associated suppliers such as photographers and cake makers for you.

Spice Outside really does bring the restaurant experience to your venue, catering for up to 150 people per function (although they can accommodate more for buffets, hog roasts and barbecues).

They can create anything from a three course sit down supper, to an Asian buffet. In fact Spice Outside is very well known for its Asian cuisine, as the chefs make everything themselves – even down to the spice pastes. Whatever your preference is for the style of food, all recipes are fully researched and tested before your big day.

One couple from South Africa recalls Matthew, wanted traditional Boerwurst sausages at their wedding. The Spice Outside team set to work sourcing the recipe from South Africa, the ingredients locally, seasoning and marinating the meat, and working with a local butcher to create these for them – apparently they were the best the groom had ever tasted.

Spice Outside is proud to be associated with two local venues, Leiston Abbey and Butley Priory and Matthew comments that “with our flexible approach to the catering and service coupled with these wonderful venues which can be hired for exclusive use, a client really can tailor their day to suit their wishes”.

As well as the food, service is important to Matthew too, and the team is often complemented for this.

To find out more about Spice Outside and to see how they can give you the wedding feast you’ve been dreaming of, call 01394 461313 or go to www.spiceoutside.com

Typical canapés

Squash and coconut soup served in an espresso cup

Tiger prawn, crème fraiche and chilli jam on a rice spoon

Smoked salmon tartlets with Asian slaw

Thai chicken and lemongrass brochettes

Homemade duck spring rolls

Typical starters

Indonesian grilled chicken satay with sweet chilli dipping sauce

Slow braised shoulder and belly of pork terrine with toast and spiced apple chutney

Baked camembert with caraway and cumin, onion marmalade and local bread

Typical main courses

Roast sweet potato, baby balsamic onion and feta tart with a mixed leaf salad

Roasted monkfish with sultana rice and a Swahili sauce

Roast Suffolk lamb rump with pea puree and chilli and mint salsa

Typical puddings

Trio of rich Belgian chocolate tart, white chocolate cheesecake, and Belgian chocolate ice cream with vanilla tuile basket

Sticky toffee pudding with toffee pecan sauce

Spiced poached pear with honey and cinnamon ice cream

Asian buffet dishes

Thai green chicken curry, Goan king prawn curry, massaman beef curry, chickpea, aubergine and tomato curry, Indian spiced lemon potatoes, carrot onion and lime salad

Barbecue options

Jamaican jerk chicken

Thai salmon parcels

Leg of lamb marinated in red wine, chilli, garlic and rosemary

Malaysian volcano king prawn kebabs

Vegetable skewers with mildly spiced yoghurt sauce