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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.

 
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 👌
Starters of burratini, yellow peach, fennel and mint for Laura and Joseph and their 180 guests, served with our house focaccia. This followed a Champagne reception for 220 guests including fried nocellara olives stuffed with fennel sausage and parmes
A few ways with tomatoes the last week or so because come on if you follow us you’re tomato obsessed too and UK tomato season is tippety TOP right now SO @simshillsharedharvest toms for days for our weekend event which were a) roasted and put t
Belted Galloway @swaledalebutchers beef rump served with salsa verde for Persephone and Calum and their 110 guests. Bagna cauda, crudités and focaccia served before it, Amalfi lemon posset with ricciarelli afterwards and plenty more in between
Sorrento tomatoes with fresh oregano and red onion for Bonnie and George in June. Gorgeous everything for the loveliest couple and this menu (swipe) rounding off with house rye crackers and ciabatta, chutneys and pickles to go with Max’s favour
She’s back! Fig leaf and lime cordial 🍋‍🟩💦 Pour over ice and top up with sparkles for a tingle-tastic refreshing pick me up soda. Tastes as bright as she looks and boy have I been getting through some these few toasty weeks. We juice, ju
Fairy Hill little gem, pecorino aioli and garlic croutons for Alice and Elliott and their 80 guests at Alice’s family home in Kingston. I took so few food pics which is a shame because the menu was such a beautiful one but I was just too busy c
You’ve done the thing with the ring, you’ve knocked back the drinks and eaten the food and danced the dances. Maybe you’ve even shed a tear over the speeches. You’re parched from all the excitement so you’ve sated that t
Tomato tonnato, rocket and capers. A take on the Piedmontese classic with cold sliced veal. Beautiful Cuore di bue rosa tomatoes, creamy tuna and anchovy mayonnaise with a lemony handful of rocket. Perfect hot weather food served at a Taylor and Lake
A dreamy day at the end of May back at @theforgebristol cooking for Katie and Ian and their 40 guests. Wye Valley asparagus with parmesan, smoked (yes of course we smoke it ourselves) @chalk_stream trout with tarragon mayonnaise, and salami campagnol
We are deep IN it folks 💒 It’s peak wedding season for us right now so here’s Dan with some of our baked, stuffed mussels with breadcrumbs, parsley, lemon and parmesan to dribble over whilst we print a tonne of print outs and cook a zill
Current summery house softs are chuckleberry shrub and fig leaf and lime soda 👀 Chuckleberries - not to be confused with the Chuckle brothers with berries (pic 3.) They are a hybrid fruit, crossing a redcurrant, gooseberry and jostaberry (itself a c
Bella and Max celebrated with 180 guests at their family home, kicking things off post ceremony on the lawn with a Campari soda on their way to the poolside canapé reception. Here we served (my favourite) sauerkraut and pecorino pancakes, sea
Canapés of gnocco fritto and salami campagnola, sea bream ceviche and our taleggio arancini and fennel sausage rolls with apple and prune sauce alongside champagne and softs to kick things off for Alice and Luke and their 150 guests. Starters
Agretti, cucumber, garlic buttermilk and capers.
Didn’t used to rate raw agretti, found the Italian early spring stuff too fibrous. This is grown by @fairyhill.marketgarden and is much more delicate, saline and tender. Will do the same salad wi
Canapés including Italian fennel sausage rolls with apple and prune ketchup, Sorrento tomato toasts with leccino olive tapenade and taleggio arancini for Becca and Cameron and their 160 guests, all but a handful travelling from abroad to celeb

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