Our in-house catering is led by local chef Mark Pile, who will be delighted to provide specially developed menus for weddings of up to 70 guests. Mark has over twenty years’ experience working as head chef in a variety of Dorset restaurants, where his signature dishes include game, shellfish and contemporary vegan and plant-based recipes. Mark sources his food from a range of local suppliers, ensuring that only the freshest, organic and sustainable ingredients are used.
Mark works alongside Lou Lou Brown, our venue manager, who will oversee the delivery of your catering. Lou Lou’s warmth and enthusiasm combined with her calm and highly competent manner will make planning your day a stress-free delight!
I’ve worked in some of Dorset’s most demanding kitchens, and have spent over twenty years’ developing a range of modern British dishes, using local Dorset ingredients. This can include meat and game from Mapperton Estate, or fish and shellfish fresh from the boats in nearby West Bay. I’ve also recently developed a range of delicious plant-based recipes in response to the growing interest in vegetarian and vegan food.
Mark Pile, Mapperton Head Chef &
Lou Lou Brown, Venue Manager
Sample Menu 1
Lamb kofta with mint yogurt dip
Pan fried scallops on bed of pea purée topped with black pudding cubes
Pan-fried Mapperton venison steak with fondant potatoes, topped with a blackberry and juniper jus
Sticky toffee pear pudding with homemade oatmilk custard
Sample Menu 2
Beetroot & Halloumi Bruschetta
Roasted cherry tomato and basil soup topped with croutons and basil pesto
Roasted Mediterranean vegetable tagine with fruity couscous and mixed leaves
Homemade honeycomb and white chocolate cheesecake topped with honeycomb and white chocolate pieces