|140 lamb shanks sealed and ready to cook in red wine - an all night job!|
|The key to wedding catering - count those plates, and then re-count. Then count them again. Salt beef starter plating up.|
Arancini - saffron risotto balls with mozzarella in the middle. Half the guests were Italian, half Scottish - so we had haggis filo tarts there too among the canapés.
|Palmiers - sun dried tomato, pesto and black olive|
|Wedding cake by Contempory Cake designs in Cheltenham which we served for dessert with berries and coulis - like this.|