Julie Abbs Catering
View photos (20)
An entirely bespoke catering company providing the highest quality food and event curation. We specialise in creating outstanding celebrations for those with discerning culinary tastes.
Physical Kitchen Premises
Tables and Chairs Provided
Chinese / Japanese
Latin / South American
Western / European
Pricing & Costs
- We are a family-run catering company based in the heart of the Norfolk countryside, devoted to providing the highest quality in catering and event production. We benefit from over two decades of experience to offer our customers bespoke food of the highest standard. Whether it be a wedding for 100 to 200, an intimate dinner for 10 or a corporate event for over 500 we have a wealth of experience to bring to the table to ensure your event is a success. Our rural surroundings provide the inspiration for the fresh inventive dishes we create. Naturally, with such an abundance of produce on our doorstep, we can ensure that our recipes are fortified with the freshest local and seasonal ingredients. Whatever the event, we pride ourselves on providing a memorable culinary experience for all involved. We work with you to create exciting menus that are truly personal, reflecting your tastes through our dishes. We would be delighted to see what we can create for you!
Experience# Of Weddings HostedMore than 50# Of People In Team6Public Liability InsuranceYes
Location & Contact Details
What is your most memorable wedding?
Apart from my own :) it must be working alongside the awesome Michelle Kelly (http://www.pocketfulofdreams.co.uk) at The Wilderness Reserve in 2016. So beautiful, complex and personal with a truly international guest list, many of whom I would love to name-drop. Perhaps when I retire!
Describe your style in 5 adjectives.
Personal, Bespoke, Detailed, Fun, Reliable
What about your business are you most proud of?
The fact we say YES and deliver. I so seldom say no to a client's ideas, in fact I don't think i can remember the last time I did! We love a challenge and are constantly pushing the boundaries of event catering. Perfectly rare beef wellington to 185 guests in a marquee, trio of game (partridge ballotine, venison slider & pan-fried pigeon breast) to 270 at the EDP Food and Drinks Awards and medium-rare rib-eye steak & straw chips with béarnaise sauce for 220 come to mind.
What is your #1 wedding planning tip for couples?
Start early and take it easy.
What is your favourite personal touch you have seen at a wedding?
A personally dedicated book for every guest, that makes sure you only invite people you like! Oh, and also a full-sized BB-8 droid cake as a surprise for the Star-Wars mad groom.
Describe your typical process with a couple.
Initially talk over the phone or in person to get together the basic details for the event (itinerary, themes, plans, location, food tastes & plans). From this point I create a tailored quotation based upon these details. From this point on there is a pretty representative price and guide for the day which can be honed to suit your exact needs. We provide a menu tasting when we can discuss and adapt the menu and smooth over some further logistics. Within a year of the wedding we arrange a site visit, even if we've already done one already, to make sure we are all 100% on the same page. Me and my assistant are at the end of the phone to answer any questions you have, however trivial you think they might be, a calm couple is a happy couple! We take final numbers and dietary requirements 21 days prior to the event and then lock in all the details for your day. Then we're there, making the magic happen at your event. Simple really :)
How would you wow the Judges on Masterchef?
Decide not to turn up and instead cook a lovely dinner party for my family instead! I find the whole thing contrived.
What is the most innovative dish you have created for a wedding?
That is so difficult, we literally create every menu from scratch. A couple of favourites are: Potted pork and apple crumble with mustard custard (heartwarming, yet delicate and fund) Roasted peaches with thyme, cardamom banana cotta, cinnamon doughnuts, granola A summer beef Wellington (served in June) with a sun-dried tomato & olive tapenade in place of the mushroom duxelle. My head chef's favourite for the winter this year (2017) is our 'Surf & Turf' starter; Norfolk beef & monkfish medallions on toasted brioche Smoked Dapple rarebit, scallions & whipped lobster cream We've also done loads of 5-7 course tasting menus in the past few years, which are great fun!
What is the food of love?
What is your secret ingredient?
Liquid smoke, an awesome family and hard work!
- Bridebook Discount: Commission free arrangement for hired equipment, supplier referrals & an in-depth planning meeting