Matthew and Fran were a really easy and positive couple to work with. Highly organised Bride Fran was keen to get the menu sorted a year prior to the date. After a lovely tasting getting to know each other (and of course the food!), the menu was finalised and invites sent off.
The menu they chose was very balanced and enjoyed by all on the day, particularly the scallop and bacon canapé; we couldn’t get that one out fast enough!
Miniature Yorkshire Puddings with rare Roast beef, horseradish cream and watercress
Seared Scallop with crispy Bacon
Parmesan Shortbreads with Basil pesto and Somerset Brie (v)
Seared beef fillet and Béarnaise sauce, on garlic-rubbed crostini
Fruit Kebabs with natural yoghurt dip
Terrine of Ham hock and herbs, garnished with various pickled petite vegetables and baby salad leaves dressed with Olive Oil
Warm velouté of smoked tomatoes and chilli, with a quenelle of aubergine caviar and a swirl of Balsamic reduction (v)
Mushroom and garlic stuffed chicken breast, fondant potato, served with buttered leeks and a Brandy cream
Green Summer vegetable risotto with a lemon dressing (v)
Layered double chocolate marquis with fresh strawberries, pistachio crumb and a scoop of nutty pistachio ice cream
In the evening, we handed out mini burgers and mini fish and chip cones to eager guests, in need of something to soak up the booze!
We had so many lovely compliments from the guests on the food they’d enjoyed all day. The Bride and Groom also took a break from their dancing to let us know what an awesome day they were having.
We wish them all the happiness in their future life together!