Capers offer a one to one bespoke wedding service ensuring every detail of your special day goes to plan. Our menus are just an example of what we have provided for previous weddings. We always design the menus for each individual Clients tastes and preferences. We offer flexibility of service to meet your budget for your wedding day. Capers step-by-step wedding planning services (no additional cost) include:

  • Personalised tasting ensuring you have the perfect menu.
  • List of our recommended suppliers such as, photographers, venues, marquee hire providers, florists and entertainers.
  • Elegant stylish china, cutlery, glassware and linen, bespoke range available
  • Dedicated, friendly and experienced front of house staff
  • Team of chefs lead by our executive chef


Sample menus from recent weddings



~from the Ocean~
Smoked Salmon Blinis

Bite sized blinis topped with oak smoked salmon, Onuga caviar and horseradish crème fraîche

Tiger Prawns

Mediterranean Sea tiger prawns marinated in Asian infusions

served on a tasting spoon with mango, lime and sweet soy sauce

A Scottish Scallop

Wild caught pan fried scallops on a bed of pea purée served in a tasting spoon

~from the Fields~
Quail Egg Filo Tartlets

Crisp filo shells filled with a soft quails egg and hollandaise sauce

Balsamic Beetroot and ‘Blue Monday’ Tarte Tatin

Melt in the mouth pastry topped with baby beetroot confit and Blue Monday cheese

Herbed Crumb Roquefort Cheesecake

Finished with fresh herbs

~from the Charcuterie~
Rare Aged Scottish Fillet

In a tiny Yorkshire pudding with horseradish cream

Smoked Chicken Wonton Ravioli

Filled with buffalo mozzarella and basil with a balsamic caramel reduction

Ham Hock and Dijon Croquettes

Filled with minted pea purée, avocado oil and red amaranth micro leaves


Grilled Wild Caught Scallops with a Parmesan Crisp

On a pea and mint purée with crispy Parma ham, micro leaves and a sweet soy jus

Roasted Figs, Parma Ham and Goat’s Cheese Salad

Micro leaves topped with grilled Goat’s cheese, roasted figs and Parma ham and finished with a balsamic jus

Pan Fried Halibut Fillet

On a pea, broad bean and mint risotto with lemon fragrant oil

A Taste of Summer

Steamed English asparagus topped with soft poached egg, Parmesan shavings and served with a citrus hollandaise on micro leaves

Buffalo Burrata Mozzarella

Served with honey roasted fig, pomegranate and a port and balsamic reduction

Salad Niçoise

Pink tuna steak with green beans, cherry tomatoes, anchovies, quail egg and olives on a bed of baby Gem lettuce with a citrus dressing

Confit of Asian Infused Pulled Pork

Served with spiced beetroot jelly and micro leaves

Carpaccio of Smoked Duck Breast

With a julienne of pickled vegetables and a honey and thyme emulsion


Pan Seared Aged Scottish Beef Fillet

Served with dauphinois potatoes. spinach, glazed baby carrots and a port wine jus

Herbed Rack of Welsh Lamb

On a parsnip purée accompanied by a bundle of green beans wrapped in pancetta and served with a mint jus

Roast Corn Fed Chicken Supreme

On a bacon, parmesan and potato rosti accompanied by grilled asparagus and served with a wild mushroom sauce

Portobello Tart

A crisp pastry tart case filled with Portobello mushrooms, roasted shallots, asparagus and gorgonzola cheese, enhanced with a roasted pepper coulis and a pesto dressing

Salmon en Croute

Whole Scotch salmon filled with a cream cheese and spinach mousse, sitting on puff pastry

Beef Bourguignon

Diced beef cooked in a classic red wine sauce with rosemary, button mushrooms and caramelised baby onions

Funky Sausage and Mash

Prime local sausages on a creamy potato mash served with either a creamy three mustard sauce with apples and mushrooms or a rich red wine and caramelised onion and mushroom sauce

Italian Roasted Monkfish

Wrapped in basil pesto and prosciutto served on a garlic butter bean pomme puree and a lemon beurre blanc sauce

Wild Mushroom and Italian Tomato Puy Lentils

Topped on talegio and rocket crostini


Trios of Miniature Desserts

Chocolate Fondant

Crème Brûlée

Summer Pudding

Lemon Posset

Miniature Pavlova with a Berry Compote

Sticky Toffee Pudding

Tian of Macerated Strawberries

Sparkling Citrus and Lemonchello Jelly

Chocolate Truffle Mousse with an Almond Tuille

Double Chocolate Brownie

Stem Ginger Ice Cream

Rum Baked Pineapple


Single Desserts

Sicilian Lemon Tart

with Vanilla Mascarpone

Apple and Rhubarb Tatin

with an Amaretti Syrup and Stem Ginger Ice Cream

Strawberry and Black Pepper Soufflé

with a Lychee and Lavender Coulis

Chocolate Fondant

Summer Pudding

Souffléd Bread and Butter Pudding

Artisan Cheeses

to name but a few.





Capers create inspiring menus to ensure you celebrate in style. Whether it be a sit down meal, bowl food, buffet or canapés we will ensure the occasion will be memorable. We include linen, tablecloths, napkins, cutlery, glasses and more. Let Capers take away any stress of organising your catering so you can enjoy being the host and spend time celebrating with your guests.


For Board and client meetings, we provide sandwich lunches, canapés and snacks as well as hot and cold fork buffets, together with fruit platters and a wide selection of patisserie all delivered directly to your office.

Our team will provide you with a personal service will assist you establishing your requirements.

The wide selection of sandwich and wrap platters are garnished and served on elegant contemporary disposable or china platters. A wide range of our lunches accommodate dietary requirements including gluten free, dairy free, vegan and vegetarians.

Extensive hot and cold fork buffet menus are available using seasonal produce.

We provide an in-house catering service for Companies. We can provide either a deliver only service or provide professional staff to support

Lunch on the run

Lunchtime snack delivery service to businesses in Bedfordshire, Cambridgeshire and Hertfordshire area. A wide selection of hot and cold food to include fresh handmade sandwiches, baguettes and wraps. Soups, pies, pasties, jacket potatoes, salad boxes, homemade cakes, chocolate bars, cakes, crisps and fruit with cold drinks available too.


We would be delighted to visit your workplace, please call us for further information.


Christmas has never been tastier or easier. Order from our range of seasonal and hassle free canapes, desserts and main course dishes.

Download the Capers Catering Christmas Menu and booking form


Contact us for details of what we can offer you this Christmas

Shoot Lunches

Professionally prepared food created to accommodate home cooked food feel. Select from our range of seasonal flavours and serve them in your home as if you had cooked them yourself. Presented in your own dishes we can become your “invisible chef”. Below is just a sample menu, Do get in touch with the Capers team to see a more extensive choice of dishes to select from.

Contact us for details of how we can take the stress out of shoot lunches for you.


Venison Sausage Toad in the Hole
Individual Yorkshires with local venison sausage and a caramelised red onion gravy

Potted Pork
with local chutney and rustic bread


Main Course

Ham Hock & Cider Pie
Finished with Golden puff pastry

Stuffed Leg of Lamb
We stuff it – you cook it!

One Pot Butternut Spiced Beef
As easy as it gets…for you!


Rustic Homemade Desserts

Plum & Amaretti Crumble
Bread & Butter Pudding
French Apple Tart


Capers provides a personal service and menus that are designed to suit your requirements relieving you of any worries concerning catering needs.
Our funeral menus are designed to offer flexibility providing a more substantial buffets for the Receptions over the lunch time period and lighter alternatives for afternoon tea offering both a full range of savoury and sweet dishes, along with hot and cold drink choices.

Do get in touch with the Capers team to see a more extensive choice of dishes to select from.

Contact us for details of how we can take the stress out of shoot lunches for you.


Smoked Salmon Blinis
Smoked Salmon Quenelle
Quail Egg Filo Tartlets
Homemade Sausage Roll
Brie & Cranberry Tartlets



Selection of delicate sandwiches, crust off
Beef, Horseradish, Sun Blush Tomato & Rocket
Ham, Mustard and Tomato
Potted Smoked Chicken & Watercress
Cucumber & Cream Cheese
Egg Mayonnaise
Houmous, Rocket & Sun Blush Tomato


Rustic Homemade Desserts

Praline Choux Buns
Raspberry & White Chocolate Tartlet
Mini Scones topped with Jam & Cream

We cater for a wider range of events, meetings and special occasions as well, for example:

Fine dining at home

Bespoke menus cooked and served in your own home by one of our creative chefs. An example menu:


A tiny Arbroath Smokie Souffle

Blue Cheese and Serrano Ham Parmesan Crisp


Amuse Bouche

English Asparagus, Poached Quail Egg, Seared Scallop
Finished with hollandaise foam and a bacon and hazel nut crumble



Pan Seared Halibut
Served with a fennel vanilla sauce and pea shoots


Main Course

Fillet Steak
Served with fondant potato, turned carrots, beetroot pearls, spinach mousse
finished with a port wine jus


Cheese Board

Brie de Meaux
Shropshire Blue

Served with crackers, grapes and quince jam


Assiette of Miniature Desserts

Chocolate Fondant
Fruit Sorbet
Clotted Cream Meringue with Stem Ginger and Rhubarb
Vanilla Shortbread topped with Mascarpone Lemon Cream and English Strawberry
Crème Brulee

Cook and deliver service.

Freshly prepared dishes from our extensive range of canapés/starters/main courses and desserts. Finger or fork buffets and dinner party menus.

Funeral hospitality

Capers are able to accommodate any specific requirement from simple platters of freshly made sandwiches, a wide selection of canapés, to a more extensive menu offering hot or cold choices. Homemade cakes, served in bite size pieces or petit fours.

Club and Societies

Dinners, award occasions let us help you to make it a success with a menu catering for a variety of budgets and tastes. An example menu:


Quite Simply Smoked Salmon
Smoked salmon, lemon oil, mizuna leaves and fresh Sicilian lemon

Roll and Butter


Amuse Bouche

Confit of Goose Leg
infused with stem ginger and dried cranberry


Fish Course

Goujon of Sustainable Cod
Served with twice fried hand cut chips with a tear drop of mushy peas


Main Course

Butter Pan Fried Escalope British Veal
Served with fondant potato, English asparagus and a light crème fraiche, fresh wild mushroom and Marsala sauce


Cheese Board

Brie de Meaux




Fresh English Strawberries
With a homemade strawberry sorbet and a lavender shortbread

Tea and FRESH GROUND Coffee


Champagne truffles

County Shows

Catering for both stands and exhibitions for client hospitality and public refreshment tents. This year we are looking forward to our mobile Capers lunch van visiting local shows.

Shrievalty and Civic Events

Proud to provide bespoke hospitality service to formal occasions in both Cambridgeshire and Bedfordshire. Capers are the preferred caterer for the High Sheriff of Bedfordshire.