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Pasetti and Boote
  • HOME
  • ABOUT
  • MENUS
  • TESTIMONIALS
  • CONTACT
  • CORDIALS

Pasetti & Boote is a family run catering company run by Max Pasetti and Stephanie Boote. We are based in Bristol and cover all areas within a two hour drive, as well as some London venues. We specialise in parties, corporate events and weddings. We use the excellent produce available in the South West to create Italian inspired menus. Below is our instagram link with some photos from recent events.

 
Burrata and potatoes are the only pictures I have from Emelie and Tom’s wedding which came together in just one month and with impeccable style, but look at those potatoes at least? A fabulous day full of love, champagne and Guinness on draft -
Last few cute behind the scenes film snaps of our gorgeous team this final stretch 📸 We have been to numerous different places and interesting spaces to feed so many happy faces this long ol’ season. On we go, with fewer events now but plenty
Castel franco, radicchio, grapes and almonds dressed in moscatel vinegar and @honest_toil because let that produce sing and all that 🎤 This was one of the many dishes served to guests at our tastings @theforgebristol lately. Soon I’ll start ro
Datterini tomato toasts with leccino olive tapenade for @pol_roger, serving their champagne and our softs with canapés again this year. Plenty of everything for 120 guests, including my favourite baked, stuffed mussels with breadcrumbs, parsle
Sharing desserts for small tables at Isabella and James’ 💝 
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📸 @eddtaylorweddings
Sharing pasta course of pappardelle, Belted Galloway beef shin ragu and pecorino for Hannah and Richard and their 90 guests, with ricotta ravioli, walnut brown butter and parmesan for the vegetarians. Pictured too are canapés of beef battuta c
A different take on our regular oxymel, bringing a bright and sweet anise-like flavour with fennel flowers and purple sage from my mum’s beautiful garden. Cold infused with lemon peel and a little wormwood for three weeks in @wildingcider vineg
Prosciutto and Charentais melon for Abbi and Chris and their 60 guests. Served alongside burrata with @honest_toil and our cauliflower, green olives, parsley, lemon and pistachios dish for starters. Devilled crab gem cups also pictured during recepti
A beautiful, laid back wedding for Katie and Paul and their 35 guests. After a selection of our favourite fried canapés (you guessed it - arancini, nocellara olives stuffed with fennel sausage, and gnocco fritto with salame rosa) and some cevi
Some beauties from Georgia and Rory’s wedding by @sophiedavidsonweddings - always so grateful when our food and enjoyment of it features in couples wedding pictures! 💝
We did a vegan for Alice and Ryan and their 100 guests wedding and we think it went pretty well. The venue was a real treat, tucked away down miles of bracken heavy Devon lanes is @greatambrooklocations plus we were cooking for the funniest couple th
Millefoglie - crisp layers of caramelised, compressed puff pastry a la @nicolaalamb with delicate crème légère and local strawberries, blueberries, and raspberries for Joanna and Alistair and their 140 guests. Guests enjoyed drin
Sweet cured @chalk_stream trout with beetroot pickles and dill crème fraîche as one of the starters for Ella and Matt and their 110 guests at their family home. Plenty of canapés with Crémant de Limoux and our chuckleberry
A most joyful celebration to be a part of for Georgie and Rory and their 90 guests @themedleywalledgarden. Devilled Cornish crab gem cups and Italian fennel sausage rolls with apple and prune ketchup, with champagne and our chuckleberry shrub to gree
Cherry baby 🍒 Made using Duroni cherries. In my opinion the tastiest shrub we’ve made so far. A tiny batch of just 12 bottles - act fast and you can drink some @thethreehorseshoesbatcombe and @wrightsfood
Some cute BTS film pics from the first part of our busiest season yet: Part 1 ❤️ Includes a rare sighting of yours truly and I remember that morning well because I felt as blurry and tired as I look. We were a few weeks into double events, both of us
I LOVE buffalo mozzarella, so here’s some we served for Taylor and Lake and their 32 guests. Taylor is a BIG Harry Potter fan hence the dining table vision, and Lake is vegan hence his cavatelli mains. Close family and friends came together for
Here’s that delicious garlic buttermilk dressing again because I can’t get enough and she’s a beauty. This time with @fairyhill.marketgarden purslane, cucumber and capers 👌

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