A beautiful February wedding catering for 135 guests. Family style dining is a great way to serve a lovely selection of delicious foods and really gets your guests talking to each other as they share the platters around. I love this kind of dining as it really gets everyone involved. We have a great selection of rustic roof slates and oiled chopping boards to serve each course and white wooden blocks to raise the platters up; a great way to maximise the table if you have limited space!
For the younger children we provided paper picnic bags with a selection of tasty treats and a toy to keep them distracted.
All but one photo taken by the fabulous Rory Lindsay. Click here to view his amazing work.
With the help from a wonderful team of chefs and waiting staff here is what we served:
Pork belly bites with pork and apple butter
Turkey & sherry broth shots
All-day breakfast brioche baskets: quails egg, sausage, panchetta, tommy K
Truffled mushroom pâté en croûte
Crab salad filo cups
Parmesan shortbread with goats cream and pink pepper
A sharing platter:
Potted rabbit with redcurrant jelly
Caramelised fennel salad
Slow roasted & glazed ox cheeks, watercress, mixed roast winter veg, green beans, rich beef gravy, horseradish
|Obviously the only photo not taken by Rory!|
The perfect wine accompaniment supplied by Jack Chaddock of MARC fine wines.
Bortolomiol Prior Prosecco NV
Chateau Couronneau Bordeaux Superieur 2011
Constantia Glen Sauvignon Blanc 2010
Tastes-as-good-as-it-looks flour-less chocolate cake with edible flowers.
Amazing sweet trees.