Here at Kemp and Kemp, we have made quite a name for ourselves when it comes to catering for veggie and vegan weddings. All to do with Karen’s passion for flavour, texture and colour – something which isn’t often prevalent in the ‘veggie option’ offered out by most caterers.
Our couples love our veggie and vegan menus so much in fact, we are officially finalists in the V² Friendly Caterer of the Year category at The 1st Vegetarian & Vegan Awards 2020!
In true Kemp and Kemp style – we don’t have set menus, but here are a few veggie and vegan options to inspire you.
Broad Bean bruschetta
Baby broad bean, mint and lemon on garlic bruschetta.
Chilled gazpacho (with very ripe tomatoes) and fresh basil croutons.
Fresh, lightly-steamed English asparagus with Karen’s home-made hollandaise sauce.
(A very seasonal option if you have a wedding planned for Spring).
Four Cheese Terrine
Four cheese terrine with melba toast.
Goat’s Cheese and Onion Tartlets
Caramelised onion, goat’s cheese & thyme tartlets.
Griddled halloumi with lime & coriander vinaigrette and toasted pitta bread.
Halloumi and Red Peppers
Grilled halloumi and roasted sweet red peppers with herb dressing.
Leek & Potato Frittata
Leek & sweet potato frittatas.
Spiced Parsnip Soup
Spiced parsnip soup with cumin.
Spring Vegetable Soup
Home-made spring vegetable minestrone with a blob of pesto & chunk of great bread.
Welsh Rarebit Tart
Onion and Welsh rarebit tart on dressed leaves.
Wild Mushroom Tart
Wild mushroom and tarragon tart on dressed leaves.
Winter Lead Salad
Winter leaf and English apple salad with a melted cheese dressing.
Butternut Squash & Sweet Potato
Roast butternut squash and sweet potato with chilli non-dairy yoghurt.
Cauliflower and Mushroom Tagine
Cauliflower & chestnut mushroom tagine.
Baba ganoush with pomegranate seeds.
Black Bean Hummus
Black bean and pumpkin seed hummus.
Breads & Flatbreads
All Starters Served with baskets of breads & flatbreads.
Chargrilled Marinated Mushrooms
Chargrilled marinated mushrooms.
Bowls of falafel with coriander & mint.
Butternut squash, greens & quinoa fritters with sumac.
Griddled tofu with lime, caper & coriander vinaigrette.
Lemon & Coriander Hummus
Lemon and coriander hummus.
Mint and Cucumber Yoghurt
Non-dairy yoghurt with mint, golden raisins, cucumber & rose petals.
Mokey cumin & walnut muhamara (spicy red pepper dip).
Olives & Pickles
All starters served with bowls of olives & pickles.
Pea & Green Bean Hummus
Pea and green bean hummus.
Sweet potato & coriander quesadillas.
Spiced vegetable samosas with fresh mango salsa.
Raw brownies with salted caramel.
Chargrilled Stone Fruits
Chargrilled stone fruits with lemon geranium water.
A traditional Scottish dessert dish with berries.
Earl Grey Chocolate Pots
Dark chocolate and Earl grey pots.
Elderflower and Prosecco Jelly
Elderflower and Prosecco jelly with edible flowers.
Fresh Fruit Salad
Fresh fruit salad with ginger & mint syrup.
Coconut and goji berry fudge bites.
Saffron apricots with orange blossom honey & pistachios.
Salted Caramel Mousse
Salted caramel mousse.