A wedding menu that tastes of Mustique
I cook weddings in Mustique at hillside villas, private beaches and terraces above the bay, 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.
The Grenadines give me snapper, jackfish, tuna and spiny lobster, and St Vincent across the water grows breadfruit, dasheen, arrowroot and spice. I take cues from roasted breadfruit and fried jackfish, the national dish of St Vincent and the Grenadines, and cook them my way over embers and smoke. Anything else is planned ahead and brought in by boat or plane.
Weddings here are small and private, often with everyone staying on the island for several days. The ceremony is usually on a beach or villa lawn in the late afternoon, dinner follows on the terrace as the sun goes down, and the night ends with dancing under the stars. I like to cook the welcome dinner and a slow recovery lunch too.
A menu idea: Jackfish and breadfruit from the fire, grilled lobster and tropical fruit, with rum and champagne.
Season and logistics
The main wedding season in Mustique runs December to April. Rentals, extra staff and supplies all come in by small plane or boat, and space on both is limited, so I plan the guest count, kitchen and deliveries months ahead with your planner and the villa team. 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 Mustique for villa stays and dinners.
Weddings in Mustique: good to know
When is wedding season in Mustique?
The main season runs December to April. Popular dates book early, so secure yours as soon as the venue is confirmed.
How many guests can a wedding on Mustique realistically host?
Most weddings here are intimate, because flights, boats and beds on the island are limited. I shape the menu and team around the numbers your villa and planner can host.
Can you cater a large wedding in Mustique?
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.