A few years ago we served a thai menu as overlarge canapes - a cross between canapés and finger buffet but served like canapés on individual mini plates by waiting staff as guests stood chatting. The bride and groom to be wanted to go for very much the same kind of idea for this event, but for the guests to be seated at the table.
What was more this was to be served up from an open kitchen - while we do lots of events in houses where the dining area is open plan with the kitchen so you're effectively cooking in front of the guests it is not so common for marquee weddings - but we'll try anything! The guests seemed to love looking over at what was coming to their table.
|Open kitchen - almost ready to go........|
|Mini beef wellington with red wine sauce|
|Beef wellington around midnight the night before.|
|Beef wellington - before the top - spinach, wild mushrooms and chicken liver pate inside|
Chicken in Herefordshire cider and apples - served in individual bread tartlets
|Lancashire hot pot|
|Found these bamboo boats for the bubble and squeak above - looked quite good!|
|Good old english fish (goujons) and chips|
|After so much food the bride suggested fruit salad which we served in a shotglass|
|The all time english favourite - sticky toffee pudding with sticky toffee sauce|
|Mini lemon meringue roulade and mini chocolate torte|
|Also in background left were mini wild elderberry (had fun picking those in the rain a couple of days before) and
white chocolate cheesecake and mini pecan pie|