Chef Jay

My most memorable wedding would have to be an Asian-Caribbean fusion for 125. Incredible day of vibes, dancing, great team, lovingly-received food. This was 'just' our 3rd wedding and involved 16 different dishes so was a very proud day with a great team. The couple and family were lovely too. The menu included Pad Thai Vermicelli (Chicken and Vegetable options), Five-Spice Jerk Chicken (24 hour marinade - of course...ha), Panko-Crumbed Seabass (150 portions), Garlic & Herb rice, Mini Jerk Beef Burgers (sauteed red onion,10% steak mince, pimento, thyme, chilli, mildly spicy mayo, melted mozzarella cheese - it really did taste GOOD). So yes, between the tailored menu and blessed day, very memorable, but thankfully, many special memories like this one.

Passion, Customer-Focused, Workflow, FLAVOURS & Authentic (Food and Us :) )

The rate of growth and consistency we have achieved in what I/we understand to be a relatively short space of time - coming up to 2 years with many amazing reviews of our dishes, top comments on the flavours, the work and professionalism we bring to what we do, the genuine care and happiness/couple-focused advice we offer, the comments on how we've changed guests' perspectives on things like prawns etc. to the point of complete change - it's all very humbling, rewarding and has enabled us to have catered for so many wonderful occasions, with our Chef Jay touch, in both the UK and abroad. This and the repeat/predominantly word of mouth build, is what we are most proud of.

Great question ha...try to stay as focused on YOU as possible; I am SELFISH, FOR you haha. But no, seriously, this is your day man. Family, friends? You would not be where you are without them, but it's easy to get 'lost' in increasingly thinking about everyone else when we are all here to celebrate one thing - you two. So that is my planning tip - keeping it focused from there through to the specifics of what you want to bring to your wedding, which then allows you to budget accurately, specifically and in time so you maximise on the details of what you want from each supplier. With our experience, we bring alot to the table regarding workflow, team-size, quick references for menus, dishes, budgets, locations etc., as desired/required.

Naming the tables of monumental date locations was a very nice tough - and ironically, at my best friend's wedding which we did NOT cater for (some days just attending guest/speech maker lol). I may be biased but I did like this. Also liked one where I personally made slight variations on the buffet dishes for the Head Table - each their favourite meal. They went wild lol. Very much enjoyed that from a food and experience perspective.

Call or Teams/Video Menu & Event Consultation: learn more about you, where you are in your planning, vision, fully introduce myself and the business, discuss favourite dishes, other personal touches etc.

Finalise Menus and SOW (to be discussed during initial call)

Life is so funny. What a question to have as standard here on Bridebook; I am writing this after appearing on the show (which was around when we started) - so, for myself the actual answer here is the panko-crumbed seabass dish that is now one of my dishes for Chef Jay: mainly positive feedback for my first dish after what was a blurrrr of cooking lol. But yes, lovely dish - has been continuously refined as with all of our dishes.

Innovative...in terms of balancing flavours and styles, which is our 'specialism' - fusion, I'd say a Jerk Chicken Roulade with Rosemary & Garlic Fondant Potatoes, Jerk Chicken Jus, Grilled Spring Greens and Patagonian Scallops. Writing this has made me want to eat this ha.

Lobster came to mind instantly - I think it's the luxury, sweet, tastiness of it all. Garlic herb butter drizzle. Chocolate fondant comes to mind also. There's also something about pasta - and on the other end of the spice scale, curries. I see love in alot of food so we will end the list here.

Trick question, surely? Only revealed to my couples :)