Posts Tagged Wedding breakfast

February 2014 Wedding

Our next February Wedding to cater came along soon after, Tom & Charlotte married on the 21st with the reception held at Alderley edge cricket & hockey club. The reception was held in a marquee at the club where I believe Tom is a member and captain of the cricket team.

It was a cold but bright sunny day, the temperature poses no problem if you have plenty of heating within the tent in which they did so don’t be put off by the thought of a tent for your wedding reception in February. 

The happy couple opted for a Two course Wedding breakfast with a light Smoked Salmon mousse to start things off, served with warmed ciabatta toast along with a cucumber & dill salad mixed with lemon zest. 

Wedding breakfast starter course

Smoked salmon mousse, served with warmed ciabatta toast along with a cucumber & dill salad

The main course soon followed, the groom in particular wanted a hearty, filling main course and opted for a Steak N Ale pie made using our own blend of braised steak and Bombardier fine ale. Served with seasoned mash potato & roasted root winter vegetables. There was an alternative main course served up for a number of non-meat eating guests, pan fried Seabass laid across a bed of crushed new potatoes with a butter sauce.

For dessert, the couple wanted to make use of the wedding cake which is often discarded at weddings and rarely eaten. They provided an array of cupcakes creating the effect of a tiered wedding cake. We were asked if we could use the cakes as dessert, no problem, we dressed each cake with a fruit whipped through the cream, fresh mint and droplets of passion fruit coulis.

Wedding cup cake

Wedding “cup” cake

We weren’t finished yet, we had to feed the guests late at night and as the wedding had been designed around a budget then we were tasked with providing catering for less than £3 pp, simple, slow cooked pork shoulder with home made cider stuffing with apple puree along side pulled lamb legs soaked in a rosemary & red berry jus (taken from a lamb dinner created 3 days before, yum!) all served on soft bread rolls with loads of crackling, no complaints there i can assure you.

Our work was then done for the day, we headed home to leave the happy couple to party late on…..

Courtesy of Dave Whitehurst

 

                   

 

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Libby & Aidens Wedding

Now that the 2014 Wedding season is slowing it allows me a little more time in the office. I plan to pick things up with the blog where we left off and post information and photos from some of the Weddings we catered for throughout 2014.

Going back to February this year, Libby & Aiden were married in the historic town of Stratford upon Avon. They hired the town hall for their reception which was great, perfect town centre location, ample hotels within walking distance and a kitchen for us the caterers to use. The couple live in London but I believe the bride in particular grew up in Warwickshire, and wanted to have her wedding reception back home in the town.

They arrived in style click here to see the wedding car, WOW.

110 guests were invited to share in the celebrations with the menu in particular taking on that sharing, social feel with mezze platters arranged as the starter course.

We served the starter of Anti-pasti designed on sharing platters made up of- Artichoke hearts & anchovies, cured meat selection of prosciutto, parma ham & salamis, stuffed green & sliced black olives, sun-dried tomatoes with roasted peppers. A smaller cheese board top accompany of goats cheese, mozzarella & grated parmesan served up with warm baskets of sliced ciabatta, brown Italian & flat-breads finished off with balsamic & olive oil dipping pots, yum.

Anti-pasti sharing board #wedding

Just a point to mention, when considering this style of service do ensure the dining tables are either large enough or not over crowded with flowers, decorations……. serving food in this way requires plenty of space.

The main course swiftly followed, again with the emphasis on sharing, passing food around the happy couple asked for  pie ‘n’ mash, not sure if it was a London thing or bias but we duly obliged. Now, they wanted a choice, which was a little tricky as there were only 8 guests on each table, we had to make smaller pies just big enough to provide four portions, x 2 pies per table gave the 8 guests a choice of either Chicken, ham & Leek or Steak ‘n’ Ale (the steak pie was incredible) pie. We included a vegetarian option and served individual ones to the relevant guests, 4 in total if memory serves.

All family served up with bowls of mash potato and vegetables to each table.

Now the dessert course took on a slightly different manner, each guest or group of guests were asked to bring a cake, they wanted to create a buffet table of sweets (unfortunately we didn’t get a photo of this,) In addition to this we were asked to provide a further selection of Sticky toffee pudding (apparently the grooms fave), Lemon tart, Strawberry cheesecake, and a mountain of profiteroles, we would also serve up the wedding cake with cream & fruit compote. It is staggering how many wedding cakes go to waste, what a great idea to cut it up and serve it alongside the dessert.

Late into the evening we kept the guests going with cheese boards & biscuits while they partied the night way.

Cheese boards with onion chutney, grape and water biscuits

Cheese boards with onion chutney, grape and water biscuits

Congratulations to you both and best wishes for your future together.

Dave and Team at Catered-Events & Bars 

This blog is written independently to showcase a few of the weddings we cater for. We are established wedding and event caterers and offer a totally flexible approach to catering, whether a corporate event, a wedding or private party.

 

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Silver service…………is it old hat?

If opting for the formal three course wedding breakfast and plan to serve your guests at tables, think about the variations on this.

Silver service is a traditional method of serving guests over the shoulder although we don’t see it much these days, in fact I can’t remember the last wedding or corporate dinner we did when a client requested this style of service. Saying that we did a three course meal for a remembrance day poppy event for the British legion one year, the average age of the guests was at least 70 so needless to say they opted for silver service.

In my opinion its bit old hat now,  its slow, tedious and cumbersome, but hey, if the client pays ,the client can dictate the way in which there guests are served. Although some guests still enjoy the kudos of being served personally by a waiter.

Wedding Dessert

Trio of Mini desserts

In recent times see most meals being served plated, pretty much the way we are served today in the majority of hotels, restaurants even foody pubs. The waiter comes oer and delivers the dish in its entirety, maybe with the addition of family served vegetables.  

more to follow……………..www.callthecaterers.co.uk 

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