Served with champagne 12:30 – 1:30 in drawing room & cinema room
Smoked trout roulades
Beef, horseradish and rocket on parmesan shortbread
King prawns in filo with pesto mayonnaise
Served from c. 1:30pm in kitchen/ dining area
Homemade walnut, raisin and rosemary bread rolls
Tartlets of Gorsehill Abbey Farm St. Agnes cheese with caramelised red onion
Marinated melon in mulled wine
Niçoise salad with balsamic dressing
Beef Wellington with peppercorn dressing
I tied up the beef fillet in string, sealed and roasted for 10 minutes at 200 oC. This keeps the right shape as it cooks in the pastry. Then allow to cool, place on rolled out puff pastry and top with mixture of chicken liver parfait, blanched spinach and duxelle field mushrooms. The chicken liver parfait really infuses a great flavour - and great meaty smells waft around as you slice it open in front of the guests. Cooked to 52 oC ish. I had started putting these together at 13:00 as the canapes were on the go and I estimated they were due to be served at 14:00 - 14:10. As it turned out the guests took a bit of time getting to the table, then the host made a speech which all added to the time. I was a bit nervous at one point, as the wellington keeps cooking inside the pastry even after you take it out of the oven due to the steam inside the pastry. So I turned down the heat of the oven and took them out a bit early so it would keep cooking ouside the oven. It all worked out well in the end and every single bit went, even the pastry crust ends.
Elderflower poached salmon with cucumber salad
In the summer when elderflowers come out I pick loads, soak them in water with a bit of lemon stops it going black) for 2 days, strain it and then freeze this liquid for use throughout the year. I used it to poach the salmon for this dish, along with some vegetable stock. It went in the oven as soon as I had finished the beef wellington. Once cooked I drained off the poaching liquid and turned this into an elderflower sauce to go with the salmon.
Salad of free-range chicken with tarragon mayonnaise
Sweet potato cakes with wild mushroom stroganof
The sweet potato for these went in the oven along with the chicken as soon as we got there, and I was mixing it up as the host was making his speech as the guests sat down. As I was frying them up, I flipped one over and accidentally my elbow hit one of the guests lightly as they took their starters. Not exactly the conditions you're used to in a normal wedding venue, but that is the point - it's a more relaxed venue, and all the better for it. Some people I think expect a sweary loud chef (certain TV programmes have a lot to answer for) but in reality, as the bride's mother said afterwards, we're cool, calm and collected, and they often forget we're actually there in the corner.
5 children x chicken goujons and homemade chips
All served with:
French beans and celery
Glazed Chantenay carrots
Mustard and honey dressed new potatoes
Glazed lemon tart with rapsberries
There was also a chocolate cake which they had supplied themselves. While I do so many things, cakes are not something I specialise in.
Coffee, tea and handmade chocolate, pistachio and almond fudge
I had also made english muffins the day before which and we left these with bacon from Home Farm and homemade tomato relish for them to serve themselves later in the evening. We also left any left over food in the fridge so they could graze through the evening or have for lunch the next day.
Other buffets we have served in the past
Homemade fish and chips which I delivered to them on Wednesday