Some weddings are a single evening. The best ones, in my experience, are a whole weekend — and this summer I had the pleasure of cooking one from start to finish: two full days of food for Paula’s wedding, held on a private estate in Angus, with 40 guests each day.
Working farms and country estates make wonderful wedding venues — big skies, honest surroundings, and in this case a John Deere tractor dressed in ribbons for the occasion. What they don’t come with is a kitchen brigade. That’s where my head chef and I came in, with a bespoke menu designed for each of the two evenings.
Day one — a wedding barbecue for 40
The celebration opened with a proper barbecue, cooked fresh on site for the full party of 40. Freshly baked bread, generous salads, handmade pasta dishes and beef burgers from the grill — no drop-off trays, no reheating, everything prepared and cooked on the day with the same attention I’d give a plated dinner. It set exactly the right tone for a wedding weekend on a farm.
Day two — a Sunday roast to bring everyone back to the table
The day after a wedding is its own occasion: family and friends are still together, the pace slows down, and everyone is hungry again. For day two we moved into the house and cooked a full Sunday roast for the same 40 guests — roast beef and chicken cooked just so, glazed carrots and all the trimmings, made from scratch in the estate kitchen and served to the table.
And because no wedding weekend should end without something sweet, the desserts did their own quiet damage across the two days: panna cotta, crêpe Suzette and a warm chocolate brownie.
Two days, two completely different styles of cooking, one kitchen left spotless at the end of each. That’s the point of hiring a private chef for a wedding weekend: the food changes register from day to day, and nobody in the family ever has to think about it.
What the bride said
“Giuseppe provided a faultless service from start to finish. He created a bespoke menu for both evenings and even surprised us with a few additional dishes, which really elevated the experience. Catering for 40 people was handled seamlessly with generous portions that ensured everyone was well fed. A week later our guests are still talking about the amazing food. I wouldn’t hesitate to recommend Giuseppe to anyone looking for catering for an event.”
— Paula, the bride, in her five-star Google review
Messages like this are why I do the job. When the guests are still talking about the food a week later, the weekend has done what it was supposed to do.
Planning a wedding weekend?
If you’re taking over an estate, a farmhouse or a big self-catering house for your wedding, think beyond the single meal. I regularly cook multi-day wedding weekends across Scotland — a relaxed barbecue or canapé evening, the wedding dinner itself, and a recovery lunch or Sunday roast the day after. You can read more about my wedding private chef service, browse sample menus, or see what other couples say in the reviews.
Get in touch
Planning a wedding weekend, a celebration stay or a big family gathering anywhere in Scotland? Tell me your dates and I’ll come back with a tailored quote within 24 hours.
Phone: 07414 235 378
Email: [email protected]
Or use the booking form on the contact page.