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Here are some of our favourite dishes for plated courses.

Of course, anything goes when it comes to eating; you might want plated starters and main course, followed by a less formal sharing dessert, so do take a look at the sample menus we have developed for other couples to give you more inspiration!


Starters help awaken appetites – elegantly plated with fresh flavours and vibrant colour, here are some of our favourites.

Please feel welcome to share your own ideas if you have any particular dishes in mind – we don’t work with fixed menus and have plenty more dishes to compliment the season of your celebration and relish designing menus that reflect your personal favourite dishes.

Ham Hock Terrine Homemade Piccalilli, Toasted Sourdough Dressed Salad Leaves

Avocado, Broad Beans, Watercress & Pine Nut Salad with Strawberry and Mint Dressing 

Chargrilled Chicken Caesar Salad withParmesan and Croutons

Camembert Croquettes   Cranberry, Port and Orange Relish   Dressed Leaves 

Cornish Mackerel Niçoise Salad   Green Beans   Quails Eggs   Olives    Anchovy

Warm Haloumi and Mint Salad   Green Beans   Pomegranate   Baby Gem 

Wine Poached Pear & Cornish Blue Cheese Salad   ToastedWalnuts   Watercress 

Chargrilled Asparagus Chicory and Spring Onion salad   Pea shoots   Wild Garlic Pesto 

Classic Prawn Cocktail   Melon   Cucumber   Marie Rose Sauce

Roasted Butternut Squash & Feta Salad   Pumpkin Seeds   Blackberry Chilli Dressing 

St Ives Gravadlax   Orange and Dill Dressing   Fennel Salad

Parma Ham and Mozzarella Salad with Peaches   Mint and Balsamic Ddressing (v)

Crab, Avocado and Mango Salad   Melba Toasts and Padstow Leaves

St Ives Smoked Salmon on Potato & Chive Pancakes   Horseradish Crème   Watercress 

Beef Carpaccio   Parmesan   Truffle Balsamic   Rocket   Pine Nuts   


The main event! This is often the course that’s chosen first, allowing us to weave your other favourite flavours and ingredients into the starter course and canapes for a beautifully balanced meal.

Four seasons – we have plenty more ideas to compliment the season of your celebration; just let us know when your celebration is and we can send you lots more seasonally inspired menus


Individual Luxury Fish Pie   Salmon   Hake   King Prawns   Seafood and Parsley Sauce

Salmon Fillet with Prawn Sauce   Tiger Prawns   Watercress

Baked Sea Bass with Salsa Verde 

Roasted Pollack served on minted Pea Puree with Crispy Pancetta

Baked Cornish Hake Steak with Romesco sauce

Roasted Fillet of Cod   Aioli   Tender stem Broccoli   Capers


Chicken Breast stuffed with St Endellion Brie   Bacon Wrap   Tarragon Cream Sauce

Duck Breast with Blackberry and Merlot Sauce with Sweet Potato Mash  

and spiced Red Cabbage

Slow Roasted Spiced Pork Belly   Golden Crackling   Cider Cream Sauce   Celeriac Purée 

Rump of Cornish Lamb   Rosemary & Lemon Crust   Redcurrant & Port Jus 

Rack of Lamb   Sauce Vierge

Rolled Roast Sirloin of Local Beef   Thyme and Black Pepper Crust   Bordelaise Sauce

Pan Fried Fillet of Beef with Seared Scallops   Garlic and Parsley Sauce

Vegetarian and Vegan

Roasted Tomato and Shallot Tart Tatin   Parmesan   Balsamic   Chives

Butternut Squash Risotto   Fried Sage Leaves   Toasted Hazelnuts

Mushroom, Leek and Gruyere Filo Strudel   Chive Cream Sauce

Provencal Aubergine and Roasted Tomatoes   Basil and Polenta Cake

Sweet Potato and Beetroot Wellington   Kale Pesto


The perfect finale for your meal. 

Can’t decide? Choose your two favourite desserts or ask us about our mini sharing desserts and trio desserts.

Four seasons – we have plenty more ideas to compliment the season of your celebration; just let us know when your celebration is and we can send you lots more seasonally inspired menus

Summer Berry Eton Mess   Strawberry Coulis   Chantilly Cream   Meringue Dust

Chocolate and Almond Torte   Raspberry Coulis   Clotted Cream

Strawberry and Lime Cheesecake   Ginger Biscuit Base   Strawberry Coulis

Individual Fruit Pavlova   Lemon Cream   Cherry Compote

Passion Fruit Brulée   Almond Biscuits

Tarte Au Citron   Fresh Raspberries

Chocolate Mousse Cup   Redcurrants   Biscotti 

Warm Treacle Tart   Tot Pot of Homemade Custard

Individual Sticky Toffee Pudding   Butterscotch Sauce   Vanilla Ice Cream

Apple and Blackberry Crumble   Corfnish Double or Clotted Cream

Gooey Chocolate Brownie   Warm Caramel Shot   Vanilla Bean Ice Cream

Trio Desserts

For a real treat we can create a tasting dessert plate based on your favourite dishes.

Salted Caramel Chocolate Mousse

Baileys Cheesecake

Apricot and Almond Crumble

Lemon Panna Cotta with Honey & Figs

Eton Mess Shots

Mini Chocolate Brownie

Lemon Posset with Amaretti

Passion fruit and Coconut Cheesecake


We can adapt many of our desserts to suit vegans and gluten free guests, or why not try a vegan dessert that everyone will love!

Chocolate Peanut Butter Chia Pots 

Strawberry Crumble Cups   Coconut Whipped ‘Cream’ 

Orange and Pistachio Polenta Cake   Strawberries   Cashew Cream

Ashley, on each page please can we have some food photos and at the bottom of each menu page please can we have:

What our clients say

You were certainly more than just a catering team, and your attention to detail was fantastic. 

Paul and Holly, Caerhays, August 2019

Thanks, too, for all the help with planning over the months preceding. Right from the start, I felt that I was in safe hands and felt particularly reassured by your incredible organization.

Lizzie and Dan, Zennor, August 2019

The food was a very important part of the day for us, so thank you so much for doing such an excellent job - both in terms of service and the amazing food. So many people said it was the best food they had ever had at a wedding!!

Becca and Eoin, Restronguet Barton, September 2018

Thank you for all the support you gave us in the run-up to the wedding, helping us with all the small details that made such a difference!

Sophie and Adam, Caerhays, May 2018

It wasn't until we met with you that we actually felt we could pull it off!

Dylan and Jane, Scorrier House, April 2018

The food was out of this world and the talking point of the evening

Dave and Lucy, Ta Mill, July 2017