Luxury wedding chef in Menorca

A wedding menu that tastes of Menorca

I cook weddings in Menorca at country estates, stone farmhouses and seaside villas across the island, 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.

Menorca gives me Mahón-Menorca cheese aged on the island’s farms, sobrassada, spiny lobster for a caldereta in the style of Fornells, and gin from Mahón for a cold pomada before dinner. I cook the lobster and the day’s rockfish over a wood fire, and finish plates with wild fennel and sea herbs from the island’s quiet paths.

Guests gather in the late afternoon among the dry-stone walls and wild olive trees, and the ceremony lands in the soft evening light. Dinner follows at long tables under the stars, and I keep the kitchen close so each course arrives hot and calm.

A menu idea: Mahón cheese and sobrassada with the aperitif, fire-cooked lobster and island lamb, finished with local honey and almonds.

Season and logistics

The main wedding season in Menorca runs May to October. Equipment, hired staff and much of the produce reach Menorca by ferry or plane, so I order early and plan around sailing times. The tramuntana wind can blow hard on the north coast, so outdoor setups there need shelter. I work alongside your planner and venue so the kitchen fits into their timeline.