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Holly Tate Fine Catering
Chef Ben discussing personalized menu ideas with a prospective wedding client.
Markets we serve

Bespoke Wedding Catering in Durham & Chapel Hill

Serving weddings and private celebrations throughout Durham and Chapel Hill and the surrounding Triangle, from our kitchen in Winston-Salem.

The approach

Every menu begins as a conversation.

Durham and Chapel Hill couples tend to arrive with strong ideas about food, and we like that. Bring the family recipe, the dish from the trip, the thing you ate the night you got engaged — it can be on the menu.

Serving weddings and private celebrations throughout Durham, Chapel Hill and the surrounding Triangle, we cook seasonally and finish as much as possible on-site.

What stays the same

Three promises we keep in Durham & Chapel Hill.

A menu written with you

Planning is collaborative from the first conversation. Courses, pacing and presentation are decided together, never selected from a fixed package.

Cooked fresh on-site

Wherever the venue allows it, your food is prepared and finished on-site rather than transported and held — so it reaches the table the way it left the pass.

A trained service culture

The team is trained in hospitality as carefully as the kitchen is trained in cooking: discreet, anticipatory and unhurried through the whole evening.

Culinary possibilities

A few starting points.

Four selections that show how a seasonal Triangle menu tends to unfold across an evening.

  • Sliced beef tenderloin plated with seasonal vegetables by candlelight

    Seared beef tenderloin

    Plated, finished on-site

  • Deviled eggs piped with herbed filling, served on porcelain spoons

    Deviled eggs with garden herbs

    Passed, first hour

  • An overhead plate of garden crudité with tomatoes, peppers and cucumber

    Garden crudité, whipped herb dip

    Passed in the afternoon

  • Lemon possets topped with blueberries and lemon, arranged on a silver tray

    Lemon posset with blueberry

    Passed in the final hour

Chef Ben McManus in a professional kitchen
The kitchen

Twenty-five years of professional cooking behind every plate.

Chef Ben has spent twenty-five years cooking professionally. That experience is what allows a menu to be genuinely bespoke: unfamiliar dishes, family recipes and seasonal changes are handled with the same composure as the classics, in whatever kitchen the venue provides.

Praise
“People are still texting me, several weeks after the wedding, telling me it was the best wedding food they'd ever had.”

Maggie N. · Wedding Client · 5.0 on The Knot

The first step

Tell us what you want them to remember.

Tell us about your Durham or Chapel Hill celebration and what you would like served.