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Elegant wedding table decor

Weddings with Fely Délice

At Fely Délice, we believe your wedding menu should be as unique as your love story. Food is at the heart of every celebration, and it deserves to reflect your personal tastes, style, and vision for the day.

We don’t believe in one-size-fits-all menus. Instead, we work closely with you to design a bespoke culinary journey — whether that means refined classics, modern creations, or a blend of both. The result is a dining experience that feels memorable, meaningful, and truly your own.

From the very first consultation, our priority is to understand how you imagine your perfect day. Chef Fely and her team will guide you through every step of the planning process, ensuring every detail is considered and every dish resonates with you and your guests.

On the day itself, our focus is on flawless execution — from the freshness of the ingredients to the elegance of presentation — so you can relax knowing your family and friends will remember not just the joy of the occasion, but the food that brought everyone together.

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Traditional wedding inspiration

  • Warm goats cheese tart, red onion chutney, dressed garden leaves
    king prawns, baby gem lettuce, marie rose, avocado puree, rye toast

  • Chicken liver parfait, house chutney, toasted brioche

  • Roasted sirloin of derbyshire beef, yorkshire pudding, goose fat roast potatoes
    pan fried sea trout, herbed new potatoes, chive butter sauce, roast tomato
    stuffed organic pork loin, chive mash potato, cider and sage reduction

  • Classic lemon tart, raspberry meringues, fresh raspberries, raspberry sorbet
    original recipe sticky toffee pudding, butterscotch, clotted cream
    warm bakewell tart, cherry compote, amaretti ice cream

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Modern wedding inspiration

  • Oriental cured salmon, cumin sour cream, pickled baby vegetables, caviar, micro herbs

  • Crispy lamb shoulder, pea and broad bean salad, garden herb hollandaise

  • Whipped goats cheese, textures of beetroot

  • Spiced cod, roasted cauliflower 2 ways, samphire bhaji, mango salsa, baby coriander

  • Roasted fillet of beef, baked porcini potatoes, wilted spinach, salsa verde

  • Roasted duck breast, duck leg pie, savoy cabbage, vichy carrots, duck and blackberry sauce

  • Blackberry pannacotta, apple and pistachio cake, blackberry gel

  • Stem ginger and white chocolate cheesecake, dark chocolate shavings

  • Trio of strawberries (prosecco and strawberry jelly, strawberry tart, sorbet)

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Cultural wedding inspiration

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  • Pepper Soup – a traditional spicy broth with goat meat or fish, infused with West African herbs and spices

  • Ackee & Saltfish Tartlet – Jamaica’s national dish reimagined in a light tartlet, served with fried dumpling crisp

  • Moi Moi Cups – steamed bean pudding with smoked fish, scotch bonnet, and tomato sauce

  • ​Classic Jollof Rice with Grilled Chicken or Fish – smoky, tomato-based rice dish served with fried plantain and coleslaw

  • Curried Goat – slow-cooked, tender goat in Caribbean curry spices, with rice & peas and festival bread

  • Efo Riro – spinach stew cooked with peppers and spices, served with pounded yam

  • Escovitch Fish – whole fried snapper topped with spicy pickled vegetables, served with bammy

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