A wedding menu that tastes of Anguilla
I cook weddings in Anguilla at beachfront villas, private beaches and terraces looking out to sea, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.
Anguilla is known for its spiny lobster and its smaller crayfish, which I grill over wood with lime and wild herbs. Snapper, grouper and conch come from the reefs, alongside pigeon peas and johnny cakes. The island is dry and flat, so most fresh produce comes in from St Martin, and I plan the shopping before each stay.
Weddings here are relaxed and barefoot. Guests gather on the sand in the late afternoon, the ceremony catches the sunset, and dinner is served at long tables a few steps from the water. I keep the menu light and fresh so it suits the warm evening and the dancing that follows.
A menu idea: Grilled Anguillan crayfish with lime, reef fish over wood and warm johnny cakes, with rum and champagne at sunset.
Season and logistics
The main wedding season in Anguilla runs December to May. Rentals, extra staff and much of the produce come over by ferry or barge from St Martin, so I book everything well ahead and allow time for the crossing. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services in Anguilla for villa stays and dinners.
Weddings in Anguilla: good to know
When is wedding season in Anguilla?
The main season runs December to May. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can we serve lobster to a large guest list?
Yes, but lobster for a big group must be ordered well ahead, so I confirm numbers with suppliers early and plan a second fish in case the catch is short.
Can you cater a large wedding in Anguilla?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.