Get creative with your wedding menu with En Croute Catering

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Stephanie and David worked with the team at En Croute Catering to come up with a sharing-style wedding menu for their reception at The Tall Ship, Glasgow.

PHOTOGRAPHY | Dave Fallon Photography


Stephanie + David got married in Lisbon in May this year and wanted to celebrate with a party at The Tall Ship in Glasgow when they got home. The pair are both massive foodies, so it was really important that their wedding food reflected them as a couple.

“We knew that we didn’t want a ‘normal’ wedding. No white dress, no traditional ceremony, and definitely no boring chicken dinner,” says bride Stephanie.

“At our wedding in Lisbon, our wedding planner had worked with us to narrow down our restaurant choices, and the one we decided on, A Travessa Restaurante, a converted monastery “ was exceptional.”

The starter and dessert were both served as sharers, as well as the main course accompaniments and the couple just loved this dining style.


“At first, we’d decided on the usual three-course wedding breakfast set-up for the reception at The Tall Ship, but the more we thought about it, the more it just felt same old and not really very ‘us’.

We were strongly focused on the idea that we wanted a party atmosphere, much more than a traditional wedding, and changing the food seemed to be the best way to do that, and capture what we like and ultimately, who we are,” explains Stephanie.

Stephanie + David used this pin from Pinterest as their wedding food inspo!


That’s where caterers En Croute stepped in. The Tall Ship recommended them as a preferred supplier for the venue, and Steph and David got in touch with Monika Macdonald and her team.

Stephanie and David found an image on Pinterest (above) that really summed up what they were looking for, so Monika and the En Croute team used this as a starting point.

“We knew that as it would be June when we had the reception party, we didn’t want anything too heavy because it could be (and it was!) really warm.

We also wanted to keep meat to a minimum and instead have lots of fish, which actually tied in really nicely with the boat theme,” Stephanie says.

“We let En Croute work their magic and we had a sample tasting in February. We made a few changes at that point; En Croute were just so understanding of our vision of what we wanted, and they were happy to work with us on everything, from taste to budget.

They had so many ideas and visions for us. We settled on a menu that we all loved.”



Stephanie and David had a delicious tapas-style menu ready for their reception, which included drool-worthy treats like:

·       Traditional haggis served with potato scone nachos and fruit chutney

·       Parmesan filo baskets with allotment veg

·       Panko sole gujons and chips in mini chip baskets

·       Scotch beef sliders with mature cheddar

·       Borlotti and cannellini bean, roast pepper, tomato and basil salads in Kilner jars

·       Nut free chocolate brownies dusted with gold glitter

·       Raspberry and Almond Financiers

The couple also had a gin bar with various garnishes for their guests to enjoy and two signature cocktails – Arthur McArthurs and Boatanicals, one with alcohol and one without.

Stephanie and David didn’t want a traditional wedding cake either, so their friend Catriona made a huge mars bar cake (pictured above), as well as a more traditional cheese cake from Marks and Spencers, which was served up to guests with a variety of oatcakes and chutneys.



“Our guests absolutely loved the food. I think it was a surprise as they were probably expecting something more traditional!” says Stephanie. “We has so many positive comments about the food on the night. We saw people going back for more¦ that’s always a good sign!

A few of our friends actually used the hashtag #TooMuchGoodFood on their Instagram posts, which says it all.”

Stephanie and David couldn’t have been happier with their food choices, and credit Monika and the team at En Croute with going above and beyond to meet their brief.

“It was better than we imagined it would be,” says Steph. “We loved working with Monika, and she became more than just a supplier “ we would go as far to say she’s now a friend. She even put us in touch with our amazing wedding photographer, Dave Fallon.

The boat looked amazing (thanks to our friend and wedding tasker Laura Devine and the brilliant Elm Design for our table posters and signage), the weather was beautiful and the dance floor was packed all night “ we couldn’t have asked for more.”


Do you want to do something a bit different with your wedding food? Get in touch with Monika and the team at En Croute.


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