“WE have very careful attention to detail and make sure every client’s requirements are met. We provide the best service you can get for a sensible amount of money.”

If these are qualities you are looking for in a caterer then speak to Bouquet Garni.

The catering company is owned by chef Rob Staples and front of house manager John Marriott, who brought the already very successful Manningtree business from the previous owners on their retirement.

Together with their team, the duo cater for weddings and functions of up to 600 for a three-course sit down meal, to more than 1,000 for barbecues and less formal receptions.

“We pride ourselves on being able to adjust to whatever people like,” said John. “We try to be as flexible as we can be. We’ve even catered on a train a couple of times at Colne Valley Railway. It’s the smallest kitchen we’ve ever been in.”

This only goes to show how adaptable Bouquet Garni is. In fact, John said they are happy to try and fit in with any ideas or arrangements you may have.

Memorable occasions for him include donning fancy dress (from medieval gowns to 80s style) and curing pork legs from Jimmy’s Farm as a starter for a member of staff who was getting married.

“We also had one couple who wanted a spit roast with the pig’s head on. It wouldn’t fit so we had to cook it separately and then put it back on. They didn’t have a cake and decided to cut the head instead,” said John.

Bouquet Garni’s reputation has led to the business being sole caterers for Layer Marney Tower, as well as being recommended caterers at venues such as Westwood Park, Highlands House, Cressing Temple Barns and Marks Hall.

As well as creating bespoke barbecues, canapés, buffets, sit down receptions and bowl food, the team also specialises in catering for the day after the wedding.

John said: “Quite often people will have a wedding reception in a marquee in their back garden and like to use it for an informal function with their friends and family the day after. We can come in and serve a breakfast or buffet, or even deliver salads with a barbecue for them to cook themselves.”

Straightforward menu pricing on the set packages offered by Bouquet Garni includes the food, equipment, cutlery, crockery, linen and service.

Plus, rather than charging restaurant prices for wine, you can bring your own wine and Bouquet Garni will charge you for a waiter to serve the wine instead of a corkage price per bottle. Alternatively they can set-up pay bar for you.

Find out more by calling 01206 393244, or by visiting www.bouquetgarni.co.uk

Starters

Mushroom, bacon and hazelnut terrine with shiraz and apple dressing

Plum tomato, parmesan and puff pastry tatin with balsamic reduction

Main courses

Confit of duck thigh with redcurrant sauce

Roasted cod, lemongrass and ginger sauce

Cold buffet dishes

Marbled ballotine of chicken

Rice, red pepper and sweetcorn salad with coriander dressing

Honey glazed Suffolk ham on the bone with Cumberland sauce

Lightly curried cold chicken casserole with apricots and cashew nuts

Thai cucumber salad with fresh chillies

Little gem salad with garlic and sherry vinegar dressing and croutons

Moroccan couscous salad with harissa dressing

Canapés

Rare rolled beef with peppered Boursin

Sesame biscuit with smoked chicken and pimento

Oriental vegetables in a filo pastry nest

Baby cheese scone topped with leek and smoked sausage

Baby Arabian sausages

Desserts

Chocolate roulade with baileys cream and walnuts

Almond shortcake with blueberry compote and clotted cream