3 DAY WEDDING WEEKEND 350 Guests enjoying 15 seperate food Services over 3 magical days

15 separate food and drink services during the weekend we had to offer a different environment, table setting and food style to each. From opulent food halls to afternoon tea, survivor’s breakfasts and cocktail bars. Everything down to the 3 different champagne flutes had been meticulously planned.

Menu

FRIDAY

Canapés
  • Smoked salmon blinis with crème fraiche and caviar
  • Roasted fillet of beef in miniature Yorkshire puddings with a confit of parsnips
  • Artichoke and shaved summer truffle pizzas with a Tuscan tomato salsa
  • Roasted fillet of lamb with a wild tarragon béarnaise
Starters - Table center pieces of huge sharing platters

ASIAN PLATTER

  • Red onion and coriander bhajis
  • Vegetable samosas
  • Chick peas sautéed with shallots and coconut
  • Mutton rolls
  • Lamb curry garnished with coriander served with warm roti and naan breads, bowls of raita and mango pickle

ENGLISH PLATTER

  • Honey glazed ham hock with a bubble and squeak fritter
  • Potted shrimps with melba toast
  • Cornish crab cakes with a citrus mayonnaise
  • Huge stilton cheese straws with a purple onion and soft cheese dip.
Main Course
  • Roasted bavette of beef in herb crust, crushed horseradish new potatoes, onion tatin and oven dried cherry tomatoes served with bowls of English mustard
Dessert
  • White chocolate and cardamom crème brûlée, ginger shortbread and fresh raspberries
  • Fresh mango and passion fruit sorbet with passion fruit jelly

SATURDAY

Cakes and Sweet Things

Displayed on tiered cake stands and delicate porcelain trays

  • Hand made scones, Devonshire clotted cream and raspberry tip tree jam
  • Lemon drizzle cake
  • 70% coco fair-trade chocolate brownie
  • Strawberries dipped in chocolate
Canapés
  • Carpaccio of beef with rocket and parmesan
  • Rare tuna in herb crust served on a fennel shortbread
  • English asparagus served in baskets with a harissa mayonnaise
  • Chunks of native lobster on the rocks in a citrus herb butter
Starter
  • Foie gras and Barbary duck terrine, fig tatin, Larkins Farm apple chutney and bitter leaves served with French butter brioche
Main Course
  • Guests invited to enter the bustling food hall and dine at their leisure from the food stations.
Asian Food Station

Banana leaf covered tables full of condiments and bowls of colorful spices

  • 5ft pans of lamb biryani
  • 5ft pans of vegetarian curry
  • Traditional lentil dhal: Yellow lentils finished with browned garlic, cumin and green chilies
  • Piles of nann breads, poppadum’s, condiments and pickles
English Roastery
  • Roasted rib of beef carved to order, huge Yorkshire puddings and a rich red wine jus
  • Piles of lemon and thyme roasted chickens served with a wild mushroom and white truffle sauce
  • Warm honey roasted ham served with red current chutney
  • Served with roasted root vegetables and purple onions
Russian Seafood Bar

A solid illuminated ice topped bar with a huge iced vase filled with lemons and draped seaweed and covered in a sophisticated display of seafood.

  • Fresh oysters with a choice of lemon, Tabasco or shallot vinegar
  • Retro prawn cocktail in a bloody Mary mayo served in scallop shells
  • Vases of Russian vodka marinated salmon tartar with crème friache
  • Piles of tiger prawns with lemon aioli
  • served with fresh soda bread and frozen vodka shots
Russian Seafood Bar
Indulgence Corner

A French patisserie inspires this delicious looking food stall.

  • A selection of huge vases of brown sugar meringues served with towers of mixed berries and fresh cream
  • Glasses of chocolate fondant with smashed honey comb and orange cream
  • Exotic cut fruit display served on banana leaves with toasted coconut
CREATING THE WOW

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