Our food
Food is at the heart of every Boutique Wedding, and we believe in offering the best of produce, seasonal to your wedding, that delivers a culinary experience that you and your guests will love!
For us, it is all about supporting local, using local produce, suppliers and independent offerings to bring you a truly Kentish experience.
This is why our catering is provided by award-winning chef, Jessica Leah of Jessica Leah Catering, and Matt Sworder and the Corner House Team, both of whom share a belief in great food, and championing local produce.
Our exclusive catering service is designed to make your wedding celebration truly memorable. Planned, prepared and cooked by Jessica or Matt, to create innovative, exciting, and beautifully presented meals to delight and inspire your guests.
Our catering is complimented by the very best curated table and glassware for a look that’s classically beautiful, and suited to both formal and informal dining.
Our chefs
Jessica Leah
Jessica Leah Catering was born of a combined love of cooking and a long-held dream of providing customers with an individually curated culinary experience, created in the venue of their choice.
Food has always been Jessica’s passion, from her roots in Malta to working at Gleneagles Hotel, to the years spent honing her craft in both Malta and London’s vibrant restaurant scene.
“We don’t cut corners. We take that extra time – basting, seasoning, tasting – We don’t tick the box until it is perfect. Rather than taking delivery from suppliers, we go out and choose the finest quality ingredients in person from local suppliers ourselves. We don’t over complicate our cooking or sacrifice flavour for trendy gimmicks” – Jessica Leah
Matt Sworder
Matt worked for Gordon Ramsay Group, Anthony Demetre, and Adam Byatt before opening his first restaurant in Minster, Kent, and then expanding with Corner House Canterbury.
Matt is a fantastic Chef with a passion for producing dishes where simple is really well done, whilst making sure they are executed with excellence.
“We try to do simple really well. Everything is homemade: We make all the bread, pasta, and ice creams from scratch. We also use fantastic, locally-sourced produce from Kent to deliver quite simple dishes but with a perfect execution” – Matt Sworder