Wedding catering at Wilderness Reserve

Our esteemed Estate Kitchen calls on Suffolk’s best produce to deliver memorable food & drink for your wonderful Wilderness wedding


Remarkable food & drink

If there is an element of the Wilderness Reserve offering we are most confident of it is the food and drink that emcompasses our wedding catering. A confluence of restaurant-quality food, nationally recognised local produce and Michelin-level chefs unite to offer you a level of wedding catering you thought impossible outside of London.

Our Estate Kitchen is headed by Stewart Duffield, formerly at Tom Aikens, whose flavour-driven approach prioritises the quality of his ingredients. There is an unusually high number of artisanal producers here in the Blyth Valley. You’ll notice throughout our menus that the fruit is often picked from nearby Cockfield Hall or that our lamb is from Heveningham Hall estate, a few fields over.


The best local produce



If Emilia Rogmagna is thought of as “Italy’s Larder” then Suffolk must surely be the UK’s equivalent. You may recognise names such as Dingly Dell pork or Sutton Hoo chicken? These are the products you’ll find in many of London’s Michelin-starred restaurants. The fish too, caught and bought at Lowestoft port, is exemplary. East-coast crab, lobsters, bass and hake all make it into our kitchens and onto your wedding menu.

Beyond the extraordinary quality of the offering, what may surprise is the depth and breadth of the choices available. Couples getting married in the colder months may revel in the idea of an intimate six-course fine-dining menu in Sibton Park’s formal dining room. Other more rustic wedding advocates will enjoy watching their food being cooked over glowing embers before sitting down to a private fire feast in the woods nearby.


Food & drink when you arrive

If Emilia Rogmagna is thought of as “Italy’s Larder” then Suffolk must surely be the UK’s equivalent. You may recognise names such as Dingly Dell pork or Sutton Hoo chicken? These are the products you’ll find in many of London’s Michelin-starred restaurants. The fish too, caught and bought at Lowestoft port, is exemplary. East-coast crab, lobsters, bass and hake all make it into our kitchens and onto your wedding menu.
Beyond the extraordinary quality of the offering, what may surprise you is the depth and breadth of the choices available. Couples getting married in the colder months may revel in the idea of an intimate six-course fine-dining menu in Sibton Park’s formal dining room. Other more rustic wedding advocates will enjoy watching their food being cooked over glowing embers before sitting down to a private fire feast in the woods nearby.


Food & drink when you arrive

You’ll no doubt be a little peckish when you first touch down, so might we suggest arranging a hamper of local products for you to nibble on? Our luxury cheese and charcuterie option is particularly tempting and your housekeeper will be on hand to prepare platters for you and your guests as they arrive. Alternatively you could pre-order a Waitrose delivery, which we’ll unpack ahead of your arrival.

Catering on the first night


With people arriving at different times it can often be tricky to organise a seated dinner for all of your wedding guests. One solution, particularly for those who value a little extra privacy, is Wild Delivered, which sees meals delivered to your property with simple instructions on finishing the dishes. How about braised pig cheeks with Suffolk cider and caraway sauce, followed by an elegant sweet of poached pear, biscuit and stem ginger?

If you’d rather, one of our talented chefs will visit your property to prepare a restaurant-quality meal. An hour before dinner time, your private chef will arrive and begin preparing things, while your waiter or waitress sets the table. The menu comprises the likes of roast halibut with avocado purée, heritage tomatoes and chorizo. Once you’ve finished the passion fruit crème brûlée (for example) it’ll all be cleared away.

Another path could be to have an elegant barbecue in the Walled Garden, hosted by the groom and his ushers. Mains, sides and desserts, threaded together by quality Suffolk staples, can be served between lawn games or organised activities such as axe-throwing. The Walled Garden is a charming space to gather as the sun begins to set on yours first day at Wilderness Reserve.

Catering on the first night


With people arriving at different times it can often be tricky to organise a seated dinner for all of your wedding guests. One solution, particularly for those who value a little extra privacy, is Wild Delivered, which sees meals delivered to your property with simple instructions on finishing the dishes. How about braised pig cheeks with Suffolk cider and caraway sauce, followed by an elegant sweet of poached pear, biscuit and stem ginger?

If you’d rather, one of our talented chefs will visit your property to prepare a restaurant-quality meal. An hour before dinner time, your private chef will arrive and begin preparing things, while your waiter or waitress sets the table. The menu comprises the likes of roast halibut with avocado purée, heritage tomatoes and chorizo. Once you’ve finished the passion fruit crème brûlée (for example) it’ll all be cleared away.

Another path could be to have an elegant barbecue in the Walled Garden, hosted by the groom and his ushers. Mains, sides and desserts, threaded together by quality Suffolk staples can be served between lawn games or organised activities, such as axe-throwing. The Walled Garden is a charming space to gather as the sun begins to set on yours first day at Wilderness Reserve.

“Flavour – above all else...”

Stewart Duffield, head chef at Wilderness Reserve


Fire feasts

Possibly the most unique and no doubt unusual of our wedding catering propositions is our four-course woodland fire feast. You and your guests will be invited to take a short walk into the woods on Sibton Park estate, where you’ll find our chefs busy cooking, smoking and searing exquisite meat, fish and vegetables on an open fire.

Ensconced beneath a canopy of mature oak and hazel trees, you’ll first be offered a cut-crystal glass of champagne or a mixed drink from the pop-up cocktail bar. Take in the golden-hour surroundings, while watching the cooking carnival: whole baby chicken, cooked on a string over the fire; salmon, pinned on a plank and left to smoke beside ember-roasted beetroot.


Wedding breakfasts in nature

Things may then move onto an amuse bouche of foraged mushroom velouté with a potato foam, truffle oil and bacon crumb. Next are wooden platters, replete with our very own cured venison, crudité, local pickled vegetables and dips. This is complemented by flatbreads of garlic and parsley butter, charred on the wood-fired flames.

In keeping with a rustic theme, mains are served similarly on family-style sharing platters. This may be offset with white-linen table cloths, fresh flowers and candle light for a superlative woodland wedding dining experience in the throng of our abundant nature. Dessert, individually plated, could be a medley of English orchard fruits with a torched sabayon sauce.


Things may then move onto an amuse bouche of foraged mushroom velouté with a potato foam, truffle oil and bacon crumb. Next are wooden platters, replete with our very own cured venison, crudité, local pickled vegetables and dips. This is complemented by flatbreads of garlic and parsley butter, charred on the wood-fired flames.

In keeping with a rustic theme, mains are served similarly on family-style sharing platters. This may be offset with white-linen table cloths, fresh flowers and candle light for a superlative woodland wedding dining experience in the throng of our abundant nature. Dessert, individually plated, could be a medley of English orchard fruits with a torched sabayon sauce.


Brunch on the big day

You, your partner, the bridesmaids and groomsmen have a big day ahead, so a proper brunch-style breakfast will be necessary to keep everyone sustained throughout the day. You may opt for a casual continental-style serving, which comprises fresh bread from our local bakery, cereals, greek yoghurt and fresh berries – among other treats.

The alternative is a plated full English breakfast of local sausage, dry-cured bacon and all of the regular trimmings. Alternatively, how about Low Farm poached eggs on Penny Bun sourdough toast with crushed avocado, tomato salsa and chilli jam. This can be served wherever it pleases you on the estate. Buffet stations are also available for larger numbers.

The wedding breakfast


The ceremony and photos are done, now it’s on to the fun bit. First some beautifully turned canapés, which have a decidedly modern European feel, in spite of the high number of local ingredients. The parmesan cracker with Suffolk Gold mousse looks as attractive as it is appetising. It’s then to your seats, for a three-course wedding breakfast. It’s here that our Estate Kitchen hits its highest note.

Served by our talented team of chefs at a wedding breakfast location of your choosing – including outdoors – we have three courses that make the very best of Suffolk’s bounty of beautiful produce. How about a light starter of east-coast crab salad with avocado, cucumber and a zingy gazpacho sauce? Honor, our wedding planner and coordinator, assures us that the Sutton Hoo pan-fried chicken is among the best of the options.

The wedding breakfast


The ceremony and photos are done, now it’s on to the fun bit. First some beautifully turned canapés, which have a decidedly modern European feel, in spite of the high number of local ingredients. The parmesan cracker with Suffolk Gold mousse looks as attractive as it is appetising. It’s then to your seats, for a three-course wedding breakfast. It’s here that our Estate Kitchen hits its highest note.

Served by our talented team of chefs at a wedding breakfast location of your choosing – including outdoors – we have three courses that make the very best of Suffolk’s bounty of beautiful produce. How a light starter of east-coast crab salad with avocado, cucumber and a zingy gazpacho sauce? Honor our wedding planner and coordinator assures us that the Sutton Hoo pan-fried chicken is among the best of the options.


Food & drink on the day after

A picnic in a meadow? Fruit platters around the pool perhaps? If at all possible, we believe the final day of your Wilderness wedding weekend should be outside. Picture a pretty display of finger sandwiches, butcher’s sausage rolls and sweet treats laid out for you to enjoy while taking in Wilderness Reserve’s abundant flora and fauna. Our tweeting songbirds are particularly lovely.

A pool party might be more your cup of tea, in which case we’ll be sure to set up a bloody mary station and perhaps have a wandering oyster shucker present, in case the mood takes you. In the evening, when most of your guests have taken their leave, we suggest hosting a small bonfire experience. Mulled wine, hot chocolate or Pimm’s are all served from the back of a Land Rover. There are few more idyllic ways to sign off your Wilderness wedding.

Drinks


Let’s not forget the drinks for your Wilderness wedding. Wine lovers will enjoy time spent with our in-house sommelier, who delights in guiding guests through our cellar at Sibton Manor, either for a tasting experience on some point during your wedding weekend or to decide what should go on the table for the big day.

Elsewhere, we’re particularly proud of our cocktail team, who will set up wherever it suits to serve bespoke mixed drinks. On the terrace outside the Orangery perhaps? Or as part of your four-course fire feast experience in the woods? Wedding couples eager to make a statement might consider a champagne wall or even a lively Aperol bar next to the sunken pool.

Drinks


Let’s not forget the drinks for your Wilderness wedding. Wine lovers will enjoy time spent with our in-house sommelier, who delights in guiding guests through our cellar at Sibton Manor, either for a tasting experience at some point during your wedding weekend or to decide what should go on the table for the big day.

Elsewhere, we’re particularly proud of our cocktail team who will set up wherever it suits to serve bespoke mixed drinks. On the terrace outside the Orangery perhaps? Or as part of your four-course Fire Feast experience in the woods? Wedding couples eager to make a statement might consider a champagne wall or even a lively Aperol bar next to the sunken pool.