**Featured Supplier** ~ Purple Plum Catering

The lovely team of Purple Plum Catering are back for you to feast your eyes on today! For those who are new to the blog, Purple Plum Catering are a Norfolk based company who specialise in creating delicious locally sourced and produced food. From intimate lunches, to wedding breakfasts, the have it covered as well as having a vast selection of gluten, wheat and dairy free alternatives.

So what have they been up to since we last spoke to them? Well, it has been a very busy wedding season for the team, creating lots of delicious food for happy newly-weds, as well as creating lots of new dishes for the upcoming bookings for next year and even 2015 (including a romantic wedding in Rome next Spring)!

Not only have they been busy with weddings at gorgeous venues such as Godwick Great Barn and Marsh Barn, but they have also been busy with local festivals feeding the masses.And they will be introducing private dining this September, a great way to try the food before your big day with a few family and friends round.

We have a lovely sample menu for your eyes to feast on today, to give you some ideas as to the style of dining you could enjoy at your wedding, as well as some delicious photographs (there are more to be seen on the website). Remember you can find Purple Plum catering at:

Website: www.purpleplumcatering.co.uk
Facebook: www.facebook.com/purpleplumcatering.norwich
Twitter: twitter.com/purpleplumcater

Sample Menu

On arrival

Bruschetta's, on platters served around

Bread with pate, on platters served around

Breads and dipping oils on the tables

Olives on the tables

Main food

Sweet potato balls with a yogurt and tahini dipping sauce

Split pea salad, with roasted vegetables, cashew nuts and cumin dressing (2 huge bowls)

Chicken mint and broad bean salad (2 medium bowls)

Puy Lentil salad with fennel, capers, vegetables and a oil and lemon dressing (2 huge bowls)

Vegetable and herb frittata and Chorizo Frittata. (4 each)

Hummus and breads  and Mixed crudities (2 medium bowls)

Fennel, carrot and orange salad  with roasted pine nuts  ( 2 medium bowls) 

Mezze platter meat, salamis, artichoke hearts, stuffed tomatoes and peppers ( 2 platters) 

Roasted aubergine with spicy nuts and seeds, lime yoghurt, harissa and honey coating. 

Chipolata sausages with a honey and mustard dressing ( 2 med bowls) 

Basil marinated mozzarella and cherry tomato skewers.( 2 platters) 

Gnocchi balls roasted with parmesan and toasted seeds. (2 bowls)

Bread (20 french sticks)

Ham joint (2 big joints on platters and easy to carve)

Butternut Squash Bake

Caprese Salad

Chickpea Curry

Roasted Tomatoes with Basil

Summer Salad