This personalised company brings the Young & Wild food experience to your wedding, by creating bespoke menus to suit your budget and requirements whether you're looking for an unusual three course meal, a veggie starter or desserts such as mini summer puddings or caramel pralines.
Food is prepared by head chef Aubrey Thompson who has plenty of cooking experience. Aubrey was previously head chef for the Tate museums corporate and Somerset House in London, so he's more than qualified to design and prepare your menu!
He follows the ethos of the ‘slow food’ movement, which was founded in 1988 by an Italian food and wine journalist called Carlo Petrini. ‘Slow food’, whose aim is to ‘protect the pleasures of the table from the homogenisation of modern fast food and life.’
“I buy food from quality local suppliers who are utterly passionate about food, just like myself” – says Aubrey Thompson.
For enquiries and bookings, contact aubrey@youngandwild.co.uk or see Young and Wild.
For more food inspiration, click here.
