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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, events, 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.

 
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
When sending a mixture of both plated and sharing dishes to serve either 5, 6, 7 or 8 guests on tables seating 6, 8, 9, 10 and 11, it’s important to get portions correct and to know what is being sent where out there on the floor, before adding
You might have spotted our P&B FOH scrunchies here lately 👀 Using small batch linen made in eastern Europe (from a collection woven in a mill run on green energy no less), Sabina @hellocleouk made us these in our branding colours and we love the
Whole roasted chicken diavolo with lemon aioli for Georgie and Ed and their 34 guests @theforgebristol last weekend with a special drop off from the youngest two members of the P&B team 💓 Slow cooked leeks with ricotta and anchovies as one of th
Swiss chard malfatti with sage butter for Marina and Ben’s pasta course @theforgebristol last week. After canapés in the yard, guests enjoyed starters of goats curd with herb salad with house focaccia and rhubarb, fennel and almonds with
Rhubarb frangipane tart with crème fraîche for Madeline and Harry and their 115 guests at Farleigh House at the weekend 💕 We served canapés in the sunny grounds with English sparkling before starters including mortadella with pis
The team served up over 500 Westcombe ricotta ravioli on Saturday with wild garlic butter for Cozzi and Oscar’s wedding in @bickleybarns. Other tasty things were also served - beetroot with endive & pickled walnuts, burrata & @honest_to
No I’m not into like perfect little choux buns filled with vanilla whipped jersey cream covered in chocolate sauce. Yes I will eat them though, if they are going.
Wedding season off to cracking start with a few new salads - this one is Little gem, pecorino aioli, croutons and slow roasted camone tomatoes. Plated up @theforgebristol for E&G’s sunny Spring wedding along with a ricotta ravioli main cour
Mother’s Day crab pasta for the No 1 twin mamma Steph @pasettiandboote Hand rolled egg pasta by the gang, datterini tomatoes, crab and basil and with a massive glug of @honest_toil
Cheesecake basqueing in the spring sunshine with sticky blood oranges. Perfectly balanced recipe from @nicolaalamb sift book - the best I’ve tasted. Seasonal variations on our menus all year
Fried nocellara olives - stuffed with our fennel sausage and Parmesan, breadcrumbed and deep fried. Lovely. 
On the new canapé menus. Bit of a ball ache to make but probably worth it 🫒
WOW look at that! (you’re thinking) Who is that tech genius that made two pics look the same but in different colours? Yes our long awaited tongue tingling ruby grapefruit cordial is back, alongside our pear and bay cordial. Very different but
A few lovely captures from when we cooked for Brodie and Alex last year taken by @ellie.jane.wedding at @markandmarko. Looking forward to making some more of our amaretto tiramisu this year - she sure is a beauty hey? 🤎 🥄 😋
Testing out some tasty new additions to the menu. Both with my new favourite way to cook leeks - braised in @honest_toil, butter, garlic, lemon peel and @wildingcider vinegar. 
1. With ricotta, anchovies and oregano 
2. With endive, Gorgonzola picant
Some cute backstage film snaps of our team players over our 2024 season ❤️ Always looking to build on our  fabulous team for Saturdays so get in touch if you fancy joining us as we have a few very busy weekends this summer ☀️ 💒🍾
Sauerkraut and pecorino pancakes with a dollop of chive sour cream - made for Claire and Mark and their 100 guests in December. They also had roast chicken with olives, brown butter celeriac, radicchio, grape and almond salad and clementine jelly wit
Clementine sorbet 🍊 Served @theforgebristol bowl food reception on our final event of 2024. Tangy, fresh citrus refreshment I could spoon away at all day long. A great palate cleanser before the basque cheesecake with poached pears that came soon af

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