#SBSContributor Caper and Berry

I want to let you into a little secret, many of the chapters included within the Step by Step course have been reviewed by leading experts in the wedding industry. Why? This ensures the information being taught is to a high standard and as relevant as it can possibly be. To us they are known as our #SBSContributors . Today I would like to introduce you to our catering expert, the wonderfully talented “Caper & Berry”. Over the coming weeks I will introduce you to them all but in the meantime don’t forget to enter our competition.

Caper & Berry


How did it all start?

Caper & Berry was founded in 2005 by the owner Tim Brennan who is still very much involved in the business. Tim in one of the very rare people who are trained as a chef and front of house so is perfectly placed for events.

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How would clients describe you?

We are very privileged to have received some amazing feedback so I will let our clients speak for us!

Caper & Berry bride

Caper & Berry are the perfect combination of catering and event co-ordination all at a fair price. Our guests all loved the food and the handful of special requests we had were no problem. Working with Libby was like having a mini wedding planner on hand with tips and advice for our wedding day.

 “Quite honestly, Caper and Berry made our wedding what it was. They absolutely exceeded all expectations on every single level. The food was 6*, the service was better than any top London restaurant and the presentation was phenomenal. This company deserves every award going – perfect in every way.

 “The quality of food, presentation and service were outstanding. The range of menu options and the ability of Tim’s team to create dishes as per our requirements was exceptional and great value for money. The quality of food and service on the day was perfect and there were only positive comments.

How do you unwind?

We eat! Food plays a huge role here at Caper & Berry not just for our clients but us as well! If we need to relax we whip out the ice-cream, stressed we have chocolate brownie (fresh out of the oven of course!) and to celebrate Matt our head chef will design a new dish for our lunch!


What changes have occurred in the industry since you launched?

Weddings have become a great deal more bespoke – brides are throwing out the rule book and doing exactly what they want rather then what they think they should do. It has really opened up the industry, making them much more visual and individual – I believe this is hugely down to blogs and of course Pinterest.

What trends are you working on next year?

Next year has a very traditional feel for us. Many of our clients are opting for the formal three courses, moving away from the very popular shared platter ideas we have seen in the past. Also funky reception drinks are coming back with brides and grooms preferring a gin and tonic or Bloody Mary rather than champagne!

Wedding Breakfast

What is your vice?

Did you see our answer for how do you unwind? Food is definitely biggest vice – We cant get enough of it!


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