Monday, August 29, 2011
Wedding catering near Ross on Wye and Great Whitcombe near Gloucester
At the end of May we catered for a wedding near Ross on Wye where the groom ran a farm in his spare time and had kept one of his Highland cows for his own wedding. A few months on it was his son's turn to get married and we used the same beef (some cuts which weren't used last time were frozen) to make matador pie.
Going for the healthy option. The bride and groom had requested crudites and homemade breadsticks with hoummous and dips.
Smoked salmon terrine starter - what a classic
Matador pie with grilled butternut squash, rocket, feta and pommegranate salad and new potatoes with chives.
Meanwhile..... over in Great Whitcombe near the Roman villa we were cooking for a wedding of 141 on another farm.
Grilled mohito prawns with marinated vegetable salad - from our James Bond theme night.
Halloumi wrapped in fresh vine leaves (the came from Dove Cottage in Broadway) - an idea from MsMarmitelover at Camp Bestival.
4 whole roast lambs from Home Farm, Bredons Norton. Started carving in the catering marquee here while the guests were eating the starter and the rest of the team plated up the accompanying salads before wheeling up one of the roasting machines to the marquee to carve in front of the guests. This always adds a bit of theatre, and that way you can see it is whole lamb.
2 lambs on one roasting machine
Some of the wedding guests provided half of the desserts - they brought along their own homemade cakes. A couple of them needed a little finishing off - like this one. We were in charge of the strawberries and cream (such a popular wedding choice) which accompanied it.
SS - Susie and Sam, your bride and groom!