kate kyle

Kate & Kyle’s Vermaaklikheid Wedding

Kate and Kyle first tried our food at a friend’s wedding that we catered for, and were convinced that we were the team to pull of their wedding feast. The wedding was held in the small holiday town of Vermaaklikheid on a beautiful family farm on the Breede River. The venue did pose some logistical challenges as there was no commercial kitchen available to use. As a result, we decided that a harvest table and a potjie for the main would be ideal, as not only did this solve the kitchen issue, but the menu also lended itself perfectly to the rustic theme of the wedding.

Kate and Kyle opted for a classic springbok and red wine potjie, served with steamed white rice with toasted nuts and French chives. This was accompanied by a side of parmesan, artichoke and pickled red onion salad with toasted seeds and sundried tomatoes and of course, fire toasted ciabattas. For the sweet endings, red velvet and cream cheese iced cupcakes and rich chocolate ganache cupcakes were the order of the day.

Matt and Bridget catered fantastically for our wedding in VERY tricky circumstances! Howling wind, no electricity and general remoteness didn’t even get a flinch out of them…we LOVED their food and their ability to sort out everything so wonderfully. Thanks again for such a great evening and for ALL your help! – Kate & Kyle

Looking for Beautiful Wedding Catering?

Chat to us about our wedding menus or tell us more about your big day and we will happily consult on a bespoke menu.

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comments (1)
  • Shané Smith
    15.04.2019 Reply

    Good day, me and my fiancé are getting married at Highberry Wines, Sir Lowry’s, on the 15th of Dec 2019. We are inviting 130 guests and are hoping to spend no more than 270pp on food, this however only includes canapes/harvest table and the main meal. We are not too bothered about the rest, and are making our cake dessert. We are keen for plated dishes and would love to see some menus, if you will be able to accommodate our budget?
    I hope to hear from you soon.
    Kind regards,
    Shané Smith

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