CATERING

BURNICOMBE FARM – CATERING FOR WEDDINGS AND FESTIVALS

 

Wholesome, colourful, exciting and delicious!

Georgina Evans designs the menus and is a self taught cook,  inspired by her love of Mediterranean and North African food and the best of British home cooking. Besides being wholesome, colourful, exciting and deliciously flavour full our food is unfussy and informal and always well seasoned with a big dollop of love.  We use seasonal fresh veg, lots of fresh herbs and fruit from our farm,  subtle spices, free range locally farmed meat, local and ethically produced ingredients wherever possible and we do our best to keep food miles to a minimum. Just like with home cooking on the farm, we are generous with our portions so everyone has plenty to eat. We are registered with Teignbridge Council and our kitchen and field kitchen are of food hygiene rating 5 – the highest rating.

Weddings

Our menus provide lots of choice and contrast and suit a range of budgets. We are flexible and creative with our catering and can help to make your wedding an unforgetable experience. Our style is informal whilst being very efficient. We pride ourselves in being super organised – meals arrive on time, everything is presented beautifully and afterwards we clear up responsibly leaving no trace of ever being there. Read more about our kind of food, style of cooking and how we serve. Find out about our menu planning, timing and scheduling service. See the pictures of our food and enjoy our menus. Then get in touch directly via this web site. We would love to meet you to discuss your wedding feast further.

What we do…

Canapes or tasty finger food to welcome your guests Traditional or mini cream teas with home made jam for a proper taste of Devon, Afternoon high tea with your favourite tray bakes, cakes and savouries. Theatrical hog roast with freshly made stuffings, our own bramley apple or fresh mint sauces and all the trimmings. Succulent slow roasted lamb with fresh mint sauce and red currants from the farm. Spanish style paellas and Italian risottos cooked in huge pans for all to see. Informal buffet feasts with lots of choice – freshly prepared and beautifully presented. Local specialities like Dartmoor venison and Brixham crab, Big hearty tagines with the subtle spices, nuts and local honey. Great wooden boards stacked with West Country cheeses with baskets of freshly baked bread. Wholesome dishes in the evening to bring comfort and sustenance. Detox breakfasts the morning after to refreshen and revive.

Incorporating your ideas….

We are flexible! Above all we want you to have the feast of your dreams on your wedding day. If you don’t see exactly what you want we can design a bespoke menu for you incorporating your favourite dishes and ingredients. Just tell us your preferences and wish list and we will do the rest.

Vegetarians and special requests

We are meat eaters but we love vegetarian food and are happy to cook alternative dishes for allergy sufferers, vegans, vegetarians and other special requests, and we are more than happy to cater for entirely vegetarian feasts. We meet together and then will design a menu incorporating your preferences.

Where we cook…

For weddings taking place on our farm we do all the catering. We also cater throughout the West Country at weddings within a 70 miles  radius.  We have the equipment and experience to cook just about anywhere so if your venue is on the high moor, a remote beach, a country house, a private garden, village hall,  public park or anywhere else we can cook up a feast for you and keep your guests well fed throughout the celebrations at even the most remote and obscure venue. Have field kitchen – will cook!

How we cook…..

Cooking from scratch is the best way to achieve great flavours and whilst we prep as much as possible in advance we cook all we can from scratch at the venue.We set up our catering kitchen and equipment – some gas , some electric and off we go!  Ideally we like to have an electricity source, running water and drainage on site but can bring all this in if necessary. Guests love to see and enjoy the theatre of the meal being prepared in our field kitchen. The aroma of the food being cooked fills the air while everyone works up a healthy appetite before the meal is served.

How we serve…..

We will serve the meal however you would like. Perhaps a help-yourself  buffet,  waitress service to the table, serving platters to the table for guests to pass around or any other ideas you have. For those on a budget who want to have a more hands on approach we are happy to deliver food ready for self service and leave the rest up to you.

Our typical wedding feast….

STARTERS

Sharing platters are very popular for starters – large platters brought to the table and guests  pass around and share – just like for big family meals.

MAINS

Main course buffets tend to be favoured – presented beautifully and served from our charming Puri Raj tent. We work efficiently to make sure that everyone gets fed quickly and the last guests do not have to wait long to be served.

PUDDING, TEA & COFFEE

Guests come up to choose their puddings from the Puri Raj and tea and coffee are laid out for guests to help themselves to as much as they like in the reception area.

The team

Georgina Evans is in charge of cooking and front of house. Our waiting staff are trained each season, well briefed for each individual wedding and on the day they are focussed, efficient, polite and friendly. You can be sure that they will work hard to make your guests feel happy and well looked after.

What to do next.

If you like our menus and style of cooking contact Georgina by phone or e-mail. She will talk through your ideas and preferences to make sure you have your ideal wedding feast. We then meet and go through everything together and if you are abroad we use Skype or phone conferencing to meet remotely. We go through everything in minute detail to pin down the timings and schedule for the day so you make the most of every minute you have on your wedding day. We then complete a spreadsheet to work from in the run up to the day. This can be amended and changed as plans progress, numbers change and more details emerge to ensure everything runs smoothly and the meal is a total success.

What people say….

See our testimonies to read what our wedding clients say about our food.

Festivals and how it started

We started out with one little red vintage citeron H van IN 2006, making and selling organic ice cream with fruit from our farm – This successful little outfit was called VAN ROUGE and was a lot of fun. Soon there was a second red van and as time went by this developed into a full on mobile cafe. Over the years we have brought our food to far too many fetes, fairs and festivals to mention. Big ones like WOMAD and BESTIVAL, little ones like CHAGSTOCK,  PORT ELLIOT and THE GREEN SCYTHING FAIR (our all time favourite). We featured at Dartington Hall and other Literary and Arts festivals and also food fares like Exeter Food and Drink Festival.

Much as we loved them, with only three gears, there was a limit to the journeys we could do, fully laden with equipment and food at max. 50mph down hill with the wind behind us and 20mph up hill! So our beloved vintage vans were sold to budding entrepreneurs in Brighton and Copenhagen. Now we cater entirely with our field kitchen and our giant hi hat tipis and Raj tents which make formidable cafes and provide up to 200 covers.