Envie Catering

05/08/2026

20/07/2026

:)

Canapés
-King Prawn, chorizo, mango
- Feta, wild garlic pesto tartelette, hibiscus pickled red onion
- Ham hock ballotine, tarragon cream, sourdough

Mains
-Wild Sea bass salsa verde Fishes
- Fordmore Farm free range chicken, Dijon mustard sauce, chorizo & chives butter
- Fordmore Farm Shop & Café Fordmore Farm roast beef, horseradish
- Gratin Dauphinois
- Envie style Tabouleh: couscous, herbs, lemon, apricot, cucumber, paprika, pistachio, extra virgin olive oil
- Little Bishop Organics baby leaf salad, za’atar & sumac fried croutons, pomegranate Little Bishops Organics

Desserts
- Lemon tartelette, Italian Meringue
- Dark chocolate tartelette, Kahlua Chantilly

sustainablefood

Bobbie Reavill 🩷

19/07/2026

:)

08/05/2026

On June 16, we will be with the at !!

20/04/2026

Finally! We got to cook with some colour again! This is a party-proof take on our Soul Bowls. Happy, colourful creations developed with your dietary requirements in mind, paired with three different protein toppings & their sauces your guests can choose from

Rice base, edamame, pickled red cabbage, cucumber, blueberry, radish, star anise pickled
carrot, kale, pomegranate, cajun nuts, micro greens, light tahini & lemon dressing
Top with
- Mi-cuit Salmon + salsa verde
- Cajun chicken + Alabama sauce
- Korean clay pot style tofu (VG)
Pudding: (GF/ Dairy free)
Eton mess plated (in little pot), passion fruit, raspberry, blueberry, strawberry, coulis, DF
Chantilly

10/03/2026

04/03/2026

A wonderful birthday celebration last Saturday, complete with mediaeval music.

Canapés
- Pressed ham hock ballotine, tarragon cream, sourdough
- King prawn, ginger, mango, chorizo
- Feta and pesto tartelettes (V)

Main menu
· Citrus marinated salmon, lemon gel, sweet pickled beetroot, dill tuile
Or
· Red onion tarte tatin, goat’s cheese mousse, homemade pesto

· Fordmore farm organic beef fillet, confit garlic mash potato, portobello mushroom, wilted
spinach, cep sauce, garlic and parsley butter
Or
· Pan fried sea bream fillet/Lebanese-style marinated Tofu, confit garlic mash potato, portobello
mushroom, wilted spinach, vanilla oil, red w**e reduction

· Iced hazelnut nougat, raspberry sorbet, vanilla tuile biscuit.

01/03/2026

Last night we had Medieval music entertaining a birthday party at , and guests enjoyed a super interesting exposé of the history of Exeter, and this building in particular. Working at Tuckers always feels like stepping back in time, with the silver cutlery (so expertly counted by Fearn), the monogrammed glassware (sorted by Bobbie) and plates. Setting a table amiss the ancient silverware, the static chandeliers on a centuries’ old table whilst looked down upon by gargoyles and stretched parchment declarations is intense, enriching and incredibly interesting all at once.

And in between courses? Plenty of shenanigans 🫣

18/02/2026

The beautiful Taikoo dinner 🩷

18/02/2026

We don’t often have requests for them but this is a thank you from a “delivered” menu. Customers leaving for a special holiday or gathering and wanting our dishes to come along for the occasion. Everything gets prepared, packed and labelled with clear instructions for the minimal cooking left to do at the destination. The menu is entirely bespoke, and geared towards the (often bare) kitchen in the airb&b or holiday rental.