Caroline Gent Events
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Our team is passionate about sourcing fresh and local ingredients. We create fabulous food that will surprise and delight your guests. Every menu is personalised and carefully thought about.
Physical Kitchen Premises
Tables and Chairs Provided
Bar / Cocktail Service
Western / European
Pricing & Costs
- We believe that excellent food should be enjoyed with close friends and family in relaxed surroundings. We will help you with your menu and itinerary and there is always a professional event manager at every wedding. They will meet you beforehand to run over any last minute details. Caroline spends a lot of time foraging in the hedgerows. We always use local ingredients where possible. We make our own elderflower cordial, wild crabapple jelly, chutneys and wild garlic pesto. We also pick field mushrooms and puffballs when they are in season. We have our own pigs which is where the amazing sausages come from, and free range hens for eggs. Our head chef Michael, has the most amazing talent for creating really delicious full flavoured food with top class presentation.
ExperienceYear Business Was Established1992# Of Weddings HostedMore than 50# Of People In Team40Public Liability InsuranceYes
Press & Awards
Location & Contact Details
Preferred Supplier List
What is your most memorable wedding?
Every wedding is memorable, and we enjoy each and every one.
Describe your style in 5 adjectives.
Creative. Enduring. Colourful. Slick service. Excellent time keeping.
What about your business are you most proud of?
Our creativity with the amazing produce we have all around us here in the Somerset countryside.
What is your #1 wedding planning tip for couples?
Get organised well ahead of time
What is your favourite personal touch you have seen at a wedding?
Small baskets of edible leaves and herbs on each table to nibble on.
Describe your typical process with a couple.
We send them a detailed quote, so they know exactly our pricing and there are no nasty invoices after the event ever. If they wish to proceed, we either meet them on site if it is a marquee wedding, or they come here if it is at a venue we are used to. Then we run through the menu and itinerary. Sometimes people like to have a food tasting. We then stay in touch, all the way to the big day making sure everything is correctly organised and planned. Our event team then arrive on the day. The waitresses lay the tables, and the canapes are prepared. The chefs get on with the business of getting the food ready, and when the guests get back from the ceremony, they are all handed a glass of champagne or something, and canapes are served. After 1.5 hours they are invited to find their seats. Glasses are topped up, or a fresh one handed to each guest. We try to ensure the speeches take place before the meal, as it gives people a chance to have a break between canapes and the meal, and if one of the speakers is a little nervous, then can get it over with. Also we tend to find that if a fresh glass of bubbly is handed round during the pudding for speeches after the meal A. it is a second complete set of flutes, and B. very often people have had their fill of bubbly before the meal and it doesn't get drunk. C. lots of people get up straight after pudding to go to the loo or have a cigarette outside, so they have to be rounded up again. If there are evening guests, usually the cake is cut when they arrive, so they have some part in the process.