The Brief

Often for a second wedding, the couple is looking for a smaller, more personal celebration with style. Katherine and Gareth are keen cooks and wanted their 40 guests to share a delicious wedding dinner with good wine with them.

The Result

The homestead at Springfield is a perfect size for small groups, and the fact that it is Paul and Ruth’s home makes it very personal and welcoming. The dining room was set with three long tables and the fireplace provided a focal point for beautiful flowers from the Springfield garden.

The ceremony was held in the garden in the late afternoon sun. A very informal celebration, guests were served drinks and passarounds on the lawn and verandah before being seated for dinner. Katherine and Gareth enjoyed discussing menu choices with Ruth and her team before settling on a menu to meet their "delicious and stylish” objective and also catering to different tastes. Nothing very spicy, for example, and options for non-meat eaters were essential.

Ruth's team baked their two-tier wedding cake – using Katherine's family's favourite chocolate cake recipe. It was presented on a beautiful silver stand and tray for the cutting ceremony, and then passed around finger-style portions with coffee.

"You gave us the wedding we wanted,” said Katherine and Gareth afterwards to the planning team. "It was very relaxed and friendly, with everyone being able to talk with each other in lovely surroundings, and we are still receiving compliments about the food”.

We don’t have standard menus or catering packages, as everything is custom-made to suit. Please call us on 06-364 3161 or email to talk about your wedding and how we could help you. We can give you indicative prices to help you plan your budget, as well as other practical suggestions to make your event a success.



Ricotta and Pesto Torte on Crostini
Scampi and Lime Mayonnaise Cocktail Rolls
Skewered Thai Beef with Fresh Pineapple
Sushi with Teriyaki Chicken


Whitebait Fritters with Iceberg and Cucumber Salad and Lemon Mayonnaise
Chicken, Prosciutto and Sundried Tomato Salad in a Parmesan Basket

Artisan Bread
Served with Butter and Extra Virgin Olive Oil

Main Course

Fillet of Beef with Béarnaise Sauce
and Portobello Mushrooms
Salmon with Manuka Honey Dressing
and Seared Scallops

Served with
Herbed Potato Cakes
Melange of Crunchy Vegetables
Springfield Garden Salad


Individual Raspberry and White Chocolate
Bombe Alaskas with Fresh Raspberries

L’affare plunger coffee, loose leaf tea, mint tea

French Chocolate Macaroons