…just a wee note to say how outstanding your service was on the day of Judith & Andrew’s wedding. A guest form Kent is still drooling over the beef you cooked!! … Again my thanks, all the best for the remainder of the Summer.
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The table settings were quite traditional and combined with the champagne bar, cocktail bar and the exquisite floristry the marquee interior was just the right mix of celebratory exuberance and formal style.
Copyright J.Orde
Copyright J.Orde
Copyright J.Orde
We served a choice of two starters, Fresh Italian Figs, Parma Ham & Rocket with Parmesan Shavings or alternatively, Seared Scallops on Black Pudding with Greek Cress Frills and a Sour Cream & Chive dressing.
Copyright J.Orde
Copyright J.Orde
Copyright J.Orde
The main course was Roast Sirloin of Beef Carved at the table with all the trimmings – a big favorite with the men and ladies alike! For pudding we served delicious Fresh Berries set in a Prosecco Jelly with a Creamed Meringue on the side. The Wedding Cake looked amazing too. We used the bottom and middle tier to serve with coffee & peppermint tea. Later we set up a buffet of Cheeses and Sweets – a “Munchie Table” if you will – it helps soak up all the drink and keep the dancers energised!
Copyright J.Orde
Copyright J.Orde
As the night continued and the guests partied into the wee small hours the Cocktail bar was inundated serving an unending flow of Mojitos, Martinis, Juleps, Daiquiris along with lagers, beers and regular spirits.
Seared Scallops on Black Pudding with Greek Cress Frills and Sour Cream & Chive Dressing
