Catering Case Studies
Every event presents its own challenges and opportunities. These case studies offer a behind-the-scenes look at how we’ve approached some of the most memorable events we’ve had the privilege of catering.
150-Guest Wedding, Private Estate, Surrey
The brief: A midsummer wedding with an Iberian theme, to be held in a marquee on the grounds of a private estate. The couple wanted the food to feel like a true celebration of Spanish and Portuguese cuisine, not a tokenistic interpretation.
Our approach: We designed a menu anchored by produce flown in from Extremadura and the Alentejo — jamón ibérico de bellota, Manchego at the peak of its maturity, bacalhau from a fourth-generation producer in Porto. The reception featured a live Jamón Ibérico carving station alongside cold seafood and chilled gazpacho shots. The seated dinner moved through five courses, culminating in a churros and chocolate dessert station that became the talking point of the evening.
The result: The couple later told us it was the aspect of their wedding guests talked about most. Several guests made enquiries about booking Vlamber for their own events on the night.
Annual Client Dinner, Private Members’ Club, Mayfair
The brief: A top-tier private equity firm hosting 60 of their most important clients and prospects for an annual appreciation dinner. Discretion, precision and impeccable quality were non-negotiable.
Our approach: We created a modern European menu that allowed conversation to flow without interruption — courses timed perfectly, service invisible but ever-present. The wine pairing was managed by our in-house sommelier, who had met the client’s expectations in a briefing session two weeks prior. Every dietary requirement — including two complex medical restrictions — was accommodated without any guest needing to ask.
The result: The firm has retained Vlamber as their exclusive caterer for all client entertainment events.
Planning a significant event? Request a proposal or speak to our team.