Marmion is Northampton’s premier full-service caterer - we encourage our customers to be involved from the beginning of event planning - John and his team will make sure everything is exactly as you imagined it

About Chef John Hughes

Trained at Langans Brasserie in Piccadily, John was Head Chef at the prestigeous Gregan's Castle Hotel in County Clare where he was awarded two AA Rosettes. Prior to starting Marmion Catering Limited he was Head Chef at the Falcon Hotel, Castle Ashby, near to Northampton where he now lives.

John has been in the catering industry for over 22 years and brings a wealth of experience to satisfying the most demanding of needs. Whilst John uses only the best ingredients, that does not result in high prices - affordability is a cornerstone of the Marmion offering.

Marmion Catering Limited, incorporating Marmion Gourmet Excellence, prides itself on having an entirely flexible approach to client requirements. You will deal with John personally at all times - from menu selection and creation - through service styles, table presentation and decoration.

Attention to detail and meeting client expectations are watchwords of John's approach - only when you are satisfied is John happy with the outcome of your special occasion

About the Marmion Difference

Marmion Catering is Northampton’s premier full-service caterer, whose diverse, talented, and creative team is committed to providing excellent service, quality food, and elegant presentation to create experiences that exceed expectations.

The difference between Marmion Catering Limited and Marmion Gourmet Excellence is simply that Marmion Catering deals primarily with buffets whilst Marmion Gourmet Excellence deals with silver-service.

Marmion Catering is based at the Cheyne Walk Club premises at 2 Cheyne Walk, Northampton, where they are the in-house caterer and this is where their main kitchens are. As you will see from the various pages there is an opportunity for some events to use the club premises (subject to getting permission and no date conflicts). The building is a blend of old and new, lending itself to all variety of uses - making it an ideal choice.

Whatever your budget there is almost certain to be an opportunity for John and his team to create something that will meet your expectations.

Marmion’s success can be attributed to four key ingredients:

1. Total quality in food and service
2. An affordable and innovative, one-of-a-kind product offering
3. A high-profile image/branding strategy - plus
4. The ability to attract and retain quality staff.

Our success can also be summarized with one word: Quality!

We encourage our customers to be involved from the beginning of event planning, ensuring the final product always matches your individual expectations.

If you are unsure of your needs, however, Marmion will truly excel with an impressive portfolio of services, event themes, menus, and options to choose from.

Whether it's a small corporate breakfast or large, elegant wedding reception or other special occasion, John Hughes and staff will make sure your event is everything you imagined.

Whether you want to create a fun, elegant, or unique event, Marmion Catering will make it a memorable experience for you and your guests.

For more than 22 years, John Hughes has been helping clients execute everything from small corporate breakfasts, to elegant weddings, to grand events—all with attention to detail and a commitment to customer satisfaction.

So, whatever your needs call for - a simple luncheon, a custom menu, or complete event planning, John and his team will make sure everything is exactly as you imagined it in your mind's eye - it all adds up to the Marmion difference.

About Food

Certain foods are better suited to particular cooking methods. For example, roasting meat over an open fire intensifies its flavour. Gently simmering vegetables for short periods of time keeps them crisp, colourful, and nutritious.

Steaming soft fish flesh preserves its delicate texture, flavour and succulence. When food is heated, it undergoes three main changes in its appearance, structure and flavour. This is due to the chemical reactions 'going on' inside the food.

Different methods of cooking generate different reactions, as they happen at a variety of temperatures. They may introduce a new ingredient, such as water or oil. These factors, together with the internal make-up of the food, govern how the 'chemical reaction' will transform it into the cooked dish.

All part of the Marmion difference.



The key to good food lies in the



careful attention to detail during preparation.

John oversees every stage of the creation of your chosen menu, using only the freshest of ingredients, guaranteeing that his own high standards are truly reflected in the dish presented.

Marmion Marmion Marmion Marmion

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