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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.

 
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
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

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