The English Country Wedding Menu
Generous British cooking for marquees, barns, gardens and country houses, served as a formal wedding breakfast or a carvery feast at long tables.
A small taste only. Your full menu is written with you.
WEDDING CATERING · 2026 & 2027
Two beautiful worlds.
Your wedding, your way.
A marquee in the English countryside or a long Greek table that never seems to end. Chef Ioannis cooks both, with clear prices, late food included and no VAT added.
CHEF IOANNIS Executive Chef & Founder · 25+ years · Michelin-standard background
- No VAT added to any price
- Staff, crockery & setup in the price
- Late food in every package
- Delivery within 10 miles included
ONE KITCHEN · THREE MENU STYLES
The food your families
will remember.
Some couples want roast beef under canvas. Some want souvla turning on the spit and koufeta on every table. Some want a plated fine-dining meal. Tell us the wedding you have in mind and we will cook it properly, for forty guests or four hundred.
Every price works equally for English, Greek, or à la carte fine dining — or mix elements from all three. Your wedding, your way.
The Greek & Greek-Cypriot Wedding Menu
The family table, cooked by a Greek chef: the dishes your yiayia would expect, laid out on communal sharing tables.
A small taste only. Your full menu is written with you.
Fine Dining · À la Carte
Three courses of the chef’s choice, plated and served at the table, with Michelin-standard presentation.
A small taste only. Your full menu is written with you.
WHY ARETSI · HOCKLEY, BIRMINGHAM
Michelin-standard technique.
Greek & Cypriot soul.
Most caterers give you one or the other: fine-dining polish with no warmth, or a big-hearted feast cooked without finesse. Aretsi puts the two together. Authentic Greek and Cypriot feasting, and modern British and European dining, both cooked with twenty-five years of Michelin-standard technique. Few kitchens anywhere in the West Midlands do both.
Michelin-standard cooking
Classical training, precise seasoning and plates finished with care. The same discipline goes into a kleftiko as into a fillet of beef.
Authentic Greek & Cypriot
Souvla turned over charcoal, koupepia rolled by hand, lamb cooked slowly the village way. The food a yiayia recognises, not a fusion version of it.
Modern British & European feasting
Roast beef under canvas, seasonal British produce, long sharing tables that bring both families together. Fine dining built for marquees, barns and gardens.
One chef, from your tasting to the last plate. Chef Ioannis writes your menu, cooks your tasting and leads the kitchen on your wedding day. You never meet a salesperson and get a different chef on the day.
GREEK, CYPRIOT & MIXED-HERITAGE WEDDINGS
Two families.
One table.
Many of the weddings we cook are a Greek or Cypriot family marrying into a British one. Yiayia expects proper souvla, generous lamb and real filoxenia. Your British guests expect something lighter, something modern and the vegan option done properly. With one Greek chef who trained in fine-dining kitchens, nobody has to choose.
- The Greek side gets the real thing. Souvla over charcoal, kleftiko, koupepia, koufeta on the tables and loukoumades at midnight.
- The British side gets the polish. Plated starters, roast beef carved at the table, a proper dessert, tea and coffee.
- Every guest planned for. One in five wedding guests now needs vegan, vegetarian or gluten-free food. We design those dishes in from the start, at the same price, never a stuffed pepper as an afterthought.
- Big Greek numbers welcome. 250, 400 or more: we have cooked for them in Birmingham, London and Wales.
ENGLISH & FINE DINING · FROM OUR KITCHEN
Plated with care,
course by course.
A few of the plates Chef Ioannis’s team serves at English and fine-dining weddings. Your own three courses are chosen with you at the tasting.
Starters
Mains
Desserts
CHOOSE YOUR BUDGET · 2026
Three ways to
celebrate.
Pick your menu style above, then your budget here. Every package works for English, Greek or fine dining, and every price is per person with no VAT added. Late food for your day guests is always included.
Silver
The Garden Party
Relaxed, street-food style, full of life
from £55 / person
- 3 canapés each on arrival
- Wedding breakfast from two live stations: souvlaki and grilled halloumi, or a BBQ grill, with salads, fries and dips
- Sharing dessert: baklava or Eton mess
- Late food: a fresh souvlaki pitta or bacon roll for your day guests
- Real crockery and cutlery, chefs and service team
Minimum 60 guests · from £3,300
Most popular
Gold
The Greek Feast
A formal three-course wedding breakfast
from £82 / person
- 5 canapés each during your photographs
- Three courses, served at the table: Greek, English or a mix, or a Greek sharing banquet
- Bread, tea and coffee with baklava bites
- Late food: a souvlaki station for two hours
- White linen, crockery and glassware, waiting staff for every 15 guests, an event manager, and your cake cut and served
Minimum 60 guests · from £4,920
Platinum
The Athenian Table
Premium and bespoke, with Chef Ioannis on site
from £125 / person
- 6 canapés and 2 bowl foods each
- A menu designed with Chef: four courses, or a chef’s-table feast with lamb on the spit carved at the table
- A dessert table with loukoumades made in front of your guests
- Late food: a souvlaki and grazing station
- Chef Ioannis on site all day, waiting staff for every 10 guests, charger plates and premium linen
Minimum 70 guests · from £8,750
Smaller or midweek wedding? Monday to Thursday, Silver and Gold start from 40 guests. A big Greek wedding of 250 or more? Ask us for a large-wedding quote.
How your day eats, start to finish
- Drinks receptionCanapés while you have your photos
Ninety minutes of mingling in the garden, with bites from the kitchen passed round so nobody waits for a buffet queue.
- The feastPlated, shared or carved at the table
A sociable meal at your pace. Platters passed down long tables, or three courses served together, every table at once.
- Cake and first danceYour cake cut and served
Tea, coffee and baklava bites while the band sets up and the tables are cleared for dancing.
- Late nightSouvlaki over charcoal for everyone
Fresh pittas, halloumi and tzatziki cooked live for day and evening guests. Not a tray of bacon rolls going cold.
NO SURPRISES
What’s in the price,
and what isn’t.
Included in every package
- All food cooked fresh on site by our chefs
- Waiting staff, setup and clear-down
- Crockery, cutlery and serving equipment
- Late food for your day guests
- Vegetarian, vegan and gluten-free guests at the same price
- Delivery and travel within 10 miles of Birmingham
No VAT added. The price per person is the price you pay.
Priced clearly, only if you need it
- Children 5 to 11: £15 on our children’s menu. Under-5s eat free
- Extra evening guests: £15 each for late food
- Suppliers’ meals (photographer, band): £15 each
- Your own wine served with the meal: included on Gold and Platinum, £6 per guest on Silver. We charge no corkage; your venue may
- A bar for the evening: our mobile bar, quoted separately
- Travel beyond 10 miles: quoted with your menu. Oxfordshire, the Cotswolds and Cambridge from £295
- A field or marquee with no kitchen: we bring a field kitchen, quoted after our site visit
HOW WE WORK
From first hello
to last dance.
Check your date
Send us your date, venue and rough guest numbers. Chef Ioannis replies personally with menus and prices.
We see your venue
We check the kitchen, access, power and timings with your venue or marquee company before anything is agreed.
Taste the menu
Tastings are by appointment, charged per person and paid in advance, with the menu and attendee numbers agreed beforehand. For confirmed bookings above £6,000, the agreed tasting fee is deducted from the final balance. See Working with us.
Secure your date
A 30% deposit and your signed proposal hold the date. The balance is due 14 days before the wedding.
Every guest planned
Allergies, vegan, religious needs or children’s meals: tell us and we plan each plate. Final numbers and dietary needs 7 days before.
On the day
Your event manager runs the food to your timings, from the first canapé to the late souvlaki, and we leave the kitchen clean.
MARQUEES, TIPIS, BARNS & PRIVATE GARDENS
No kitchen at your venue?
We bring ours.
Dry-hire barns, tipis in a field, a marquee in your parents’ garden: the venues couples love most usually have no kitchen at all. Aretsi arrives with a full field kitchen, so you get fine-dining food in a field, not a compromise.
Venues we have cooked atProud to have catered at beautiful venues across the region, including Royle Forest, a stunning estate in Shropshire, and the unique National Motorcycle Museum. Available at barns, marquees, country houses and private estates throughout the West Midlands and beyond.
A kitchen on wheels
Ovens, charcoal grills, fridges, hot-holding and a pass. We cook on site, course by course, from a marquee annexe or a gazebo beside the barn.
We check the site first
Access, power, water and timings are checked with your venue or marquee company on a site visit before anything is agreed. Quoted after the visit, never a surprise on the invoice.
Across the Midlands and beyond
Birmingham, Solihull, Warwickshire, Worcestershire, Staffordshire and Shropshire within reach. The Cotswolds, Oxfordshire, London and Wales by arrangement.
BEFORE YOU BOOK A TASTING
Tastings by appointment.
All tastings are charged per person and paid in advance, with the menu and attendee numbers agreed beforehand. For confirmed event bookings above £6,000, the agreed tasting fee is deducted from the final event balance. Please see Working with us for full details.
LET’S MAKE AN OCCASION OF IT
Your event.
Let’s talk.
A few details are all we need to start a conversation. Tell us what you have in mind.
0121 794 9816[email protected]OUR HOME
Unit 7, All Saints Industrial Estate
All Saints Street, Hockley
Birmingham B18 7RJ
