Wedding cake was from @Sweetascouk aka Jenny Hudson, a previous Claridges colleague now with her own delicious shop in Leamington (interesting where we have all ended up).
The wedding couple had asked for cold buffet menu when we met in February to discuss details, so this is what we put together.
Served as a starter with champagne as guests arrive
c. 12 – 12:30pm
Asparagus on baked new potatoes with smoked trout mousse
Coconut and coriander fishcakes with curry mayonnaise
Beetroot rosti with pickled herring, sour cream and dill mustard
Harissa marinaded lamb skewers with hoummous
Served c. 1 – 1:30pm
Homemade walnut, raisin and rosemary bread rolls
I also put celariac remoulade underneath the chicken for this one.
New potato in raspberry and mustard vinaigrette
Grilled vegetables with wild nettle pesto
Wedding cake served as dessert with berries, raspberry coulis and pouring cream[Look - the wedding cake all gets eaten! Normally by the time all the guests have got to the cake they have all had enough to eat, so it might get left or taken home. When you serve the cake as the dessert (or have a cheese wedding cake) it gets served & enjoyed by all the guests].
Assiette of cheeses with celery, grapes, dried fruit, oatcakes and Miller Damsel biscuits
A hard organic Broadway cheese with strong depth of flavour
A soft organic Broaadway cheese similar to a brie, with a slight musky taste
A semi soft rind washed cheese with a rich strong taste
A crumbly soft blue cheese with a golden curd
Coffee, tea and handmade Cotswold clotted cream fudge