Posts Tagged Wedding breakfast
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.
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.
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
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.
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