Wedding Catering

Purple Plum Catering is the perfect choice for wedding caterers in Norwich, Norfolk and across East Anglia. We can provide bespoke catering for weddings and special occasions, from intimate garden parties to formal seated waited events. Tell us what you would like for your dream wedding or party and we’ll create it for you!

We have catered for weddings in museums, barns and private homes around the country. We work with the client to tailor their own perfect menu.

Let us provide you with catering worthy of your wedding day. We can arrange an exquisite menu, marquee hire, venue booking, entertainment, equipment hire and much more to ensure this special day is just as you want it to be, supporting you from start to finish!

Consultation, food and wine tastings and a constant line of contact will allow you to feel at ease with the planning of your reception, and allow you to concentrate on the finer points.

If you are looking to plan your wedding or civil partnership reception, contact Julia direct for a personal consultation.

Whatever the event, we pride ourselves on providing a memorable culinary experience for all involved. Some of our most popular menu options are available online; however, for more information or a free consultation concerning any event, do not hesitate to get in touch.

We will be there to advise and help you with all aspects of your day, big and small, including venue management, marquee detail, lighting, sound, music, flowers and decoration.

Please note that events located more than 25 miles from Norwich will incur an “at cost” delivery charge to cover additional transportation costs and staff travelling time.

Sample Wedding Menus

Set Wedding Menu


From  £35 per person

To Start:

Oak Smoked Salmon, Dill and Lemon Mayonnaise, Pickled cucumber.


Creamy Smoked Mackerel Pate, Lightly picked Beetroot, Caraway Rye Bread.


Warm Caramelised Onion Tart, Rocket Salad and Chorizo Croutons.


Pork and Butterbean Terrine, Tomato Chutney and Herb Salad.


Watercress, Pear, Stilton and Walnut Salad, with a Honey and Cider Dressing.


Griddled Pomegranate Chicken, Quinoa Tabouleh.


Aubergine, Feta, Mint and Pomegranate Rolls.


Roast Leg of Lamb for each table, Rosemary and Garlic, Roasted New Potatoes, Provencal Sauce.


Braised Cured Ham, Parsnip Puree, Roast Potatoes, Caraway Carrots.


Ratatouille and Mascarpone Lasagne, Freshly Baked Focaccia, Wild Leaf Salad.


Wild Mushroom and Chestnut Plait, Herb Baby Roast Potatoes, redcurrant Jus.


Sausage and Three Mustard Mash, Red Cabbage and Apple.


Salmon with Herb Crust, Sautéed New Potatoes, Chorizo and Courgettes.


Suffolk Steak and Ale Pie, Creamy Horseradish Mash and Spring Greens.


Pecan Pie with Homemade Vanilla Ice Cream.


Eton Mess, Macerated Strawberries, Chantilly Cream.


Chocolate and Coconut Tart with Mixed Berries.


Bread and Butter Puddings with Roasted Fruit.


Warm Chocolate Brownies and Vanilla Ice Cream.


Available as two or three courses.



Wedding Menu


From £35 per person


Starter served at the table, sharing platters or hampers.

Served at the table, each item is individually wrapped, with chutneys in Kilner jars and freshly made bread

Cheese platter with a selection of local cheese and chutneys and biscuits.

Mezze platter with salamis and artichoke hearts, sundried tomatoes.

Toasted homemade breads to accompany the above.

Buffet – Main

Home baked honey and mustard ham to slice and serve.

Roasted salmon with a light chili dressing

Homemade vegetable quiche with peppers, feta and rocket

Homemade salmon quiche with asparagus and broccoli


Puy lentil salad with capers and roasted vegetable

Fresh potato salad with homemade mayonnaise and chives

Tomato, basil and mozzarella salad

Giant couscous salad with roasted vegetables, cashews and a parsley and olive oil dressing


Eton mess

Tarte Citron

Lemon posset with lavender biscuits

Services Provided

Waiting staff and all cooking and serving equipment provided

Refrigerated van onsite to keep food in perfect condition


Canape Menu

Substantial canapes – 10 canapes per person

Locally made sausages in a honey mustard dressing
Mini chorizo and manchego pizzas
Blinis with smoked salmon, a lemon cream cheese with dill
Fresh marinated feta with mint and cherry tomato on a skewer
Crostini with roasted squash, cream cheese and toasted hazelnuts
Palmiers with tapenade
and Parmesan
Butternut squash and sesame seed nibbles
Goat cheese squares on sourdough
with chili jam
Homemade cheese thins with Brie and sweet chutney
Mini vegetable frittata
Prosciutto wrapped around apricots
Spiced pork crackling
Skewered Carpaccio of beef drizzled with herb oil
Figs with goats cheese and pistachio and drizzled with honey
Polenta and fig bites
Broad bean ricotta and mint bruschetta
Baby smoked salmon potato cakes
Mango chicken skewers with basil raita
Chorizo with lemon on skewers
Fava bean crostini

Bowl Menu

Bowl food
Options are endless, from curries, to stews, risottos and soups.
They can be part of a buffet, a selection of different bowls or a meal to be refilled when needed.

Guide price for 100 wedding guests (including sides and salads)
£18 per head which includes delivery and setup
Service staff and/or bar staff costs extra and priced upon client requirements

Moroccan lamb kofta, with pine nuts, apricots and a spiced couscous.
Beef meatballs with a light basmati rice.
Traditional beef in red wine with mushrooms and dumplings.
Chicken in white wine and cream with wild mushrooms, baby onions and mashed parsnips.
Irish stew.
Slow roasted lamb leg with grilled courgette, peppers and aubergines.
Slow roasted pork belly, honey salt crackling and mashed horseradish potato.
Green Thai prawn curry with coconut jasmine rice.
Traditional Spanish paella.
Lobster, tomato and vanilla casserole with orzo.
Roasted tomato, red onion, and red pepper risotto with pecorino.
Slow cooked garlicky courgettes, with penne and parmesan.
Aubergine ‘melanzane Parmegiano’ with basil, mozzarella, tomatoes and parmesan.
Traditional fattoush.

Lebanese Menu


Aubergine slice, with harrisa, wrapped around feta with mint.

Spinach and sumac turnovers (warm).

Feta-stuffed lamb kofta with mint yoghurt sauce (warm).

Cromer Crab and sourdough cake with caper and herb aioli.

Mini shots of tomato soup (can be hot or cold (gazpacho)) with parmesan shortbread.


Zatar crusted slow roasted lamb on a bed of harrisa-roasted vegetables.

Monks salad, aubergines, mint, pomegranate, walnuts and seasoning.

Chargrilled sweet pepper and walnut dip.

Whipped hummus, tzatziki, yogurt, cucumber and mint salad.

Tabbouleh salad, with fresh parsley and mint.

Fattoush salad with fresh feta and mint dressing.

Spiced Moroccan couscous (giant couscous warmed).

Beetroot and chickpea patties (V).


Big rosewater and pistachio meringues with a rosewater cream and fresh fruit.

Mini shots of evaporated milk pudding with crushed Arabic coffee.

Rich chocolate torte with a Chantilly cream and raspberries.

Moroccan fresh mint tea plus teas and coffees .

Services Provided

Waiting staff and all cooking and serving equipment provided

Refrigerated van onsite to keep food in perfect condition

Gluten & Wheat Free Menu

Continental inspired mezze platters and charcuterie boards.

Spring fillet of Lamb marinated in Persian spices with fresh parsley, mint and a ginger and rose petal jelly.

Wood-roasted butternut squash and saffron risotto balls with a homemade rocket pesto.

Slow-cooked aubergine yoghurt salad with paprika, pine nuts with marinated olives and toasted bread.

Wood-roasted amaretto peaches with a lavender and honeycomb ice cream and a pistachio biscotti.

Rhubarb and stem ginger crumble with a sloe gin and pink peppercorn mascarpone.

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