BE INSPIRED
Supplier Spotlight: 19.01 Catering

BE INSPIRED
Supplier Spotlight: 19.01 Catering
BE INSPIRED
FULL FORCE FLAVOUR
FOOD, GLORIOUS FOOD
Is there anything better than putting on a fantastic feast for your guests? That's just what 19.01 Catering do - the north east wedding catering company providing high-quality food and seamless service.
THE VISION
Founded during the pandemic, owner and head chef Dan made it his mission to make great food for the masses. Having worked in numerous wedding venues, hotels and a Michelin-starred restaurant over his career, 19.01 Catering represents quality gastronomy with a crowd-pleasing palate perfect for weddings – serving fresh ingredients and impeccable presentation to savour long after the service.


MY DEATH ROW MEAL WOULD HAVE TO BE MY GRANNY’S MINCE AND TATTIES WITH STEAMED DUMPLINGS. WINS EVERY TIME!
DAN, 19.01 CATERING
TAILORED TASTES
Dan will build a menu from inception to completion truly representative of you – places you’ve visited, your Tuesday night tea – incorporating all your favourite tastes and flavours and presenting them with prowess.
BELLE LOVES
CANAPÉS
Haggis Bon Bon
Teriyaki Beef Meatball
Sticky Honey Sesame Pork
Crispy King Prawn, Wasabi Mayo
BELLE LOVES
SHARING BOARD STARS
Terrayki salmon
Kalamata olives and sundried tomatoes
Zaatar spiced halloumi
Lemon and coriander crayfish tails
BELLE LOVES
STREET ‘SCRAN’
Lamb Bao Buns
Lamb Koftas, Tzatziki
Chicken Sliders, Sriracha MayoKing Prawn Fried Rice, Oriental Crackers

WHAT THEY OFFER
- FULL CATERING TEAM+ WAITING STAFF
- EFFICIENT SERVICE
- VEGETARIAN AND VEGAN OPTIONS
- AVAILABLE TO OFFER PRIVATE CATERING - PERFECT FOR HEN PARTIES
THE PALATE
+ CONTEMPORARY
+ MULTI-CULTURAL
+ GOURMET
A FEW OF 1901 CATERING'S DELICIOUS DISHES...
RUMP OF BEEF - Cooked sous-vide with peppercorn sauce, caramelised onion, carrot puree and potato fondant
WILD MUSHROOM LASAGNE - Baby spinach, con t shallot, parmesan cream
CHICKEN SATAY - Marinated chicken satay, Asian ginger slaw, satay dip
SLOW COOKED LAMB - Dauphinoise potato, pea and mint puree, rosemary and red currant jus