I have now catered for two Weddings at Northbrook Park and both have been an amazing and rewarding experience. It was a complete pleasure from beginning to end for my latest couple, Joanna and Ian, who were such lovely people, deserving a great ceremony and superb food that should suit such a grand occasion. We first met last year for a Wedding tasting combined with a Private Dinner Party which I produced a totally bespoke and alluring menu for, based on Joanna and Ian's list of favourite foods. The whole family enjoyed the food I produced on the evening and it sealed the deal for me to go ahead with their Wedding Catering. I went on to organise producing the whole menus from the tasting, following Joanna's desired Cypriot theme. Upcoming to the Wedding, we met up at Northbrook park to go through all details and exchanged further emails to finalise everything to ensure the event to be as perfect as possible, meeting all expectations.
Menu
Canapes:
Smoked salmon and cream cheese roulade, lemon, cracked
black pepper, rocket leaves,
Crayfish tails,
mango, chilli and coriander salsa,
Bruschetta, black
olive tapenade, fresh basil, blush tomato,
Goat’s cheese,
wrapped in Parma ham,
Crisp fried calamari, sliced red chilli, sea salt, fresh mango,
Bruschetta, Pease pudding, Parma ham,
Starter:
Caramelised figs,
wrapped in Parma ham,
ricotta cheese,
Honey, cinnamon and balsamic dressing,
Rocket, watercress and spinach salad
Honey, cinnamon and balsamic dressing,
Rocket, watercress and spinach salad
Main-Course:
Lamb Kleftico:
Roasted rack of lamb, served pink, Slow braised lamb shoulder, Natural gravy.
Sliced potatoes, onions, oregano, Tomato concasse with baby capers.
Glazed carrots and Steamed broccoli.
Roasted rack of lamb, served pink, Slow braised lamb shoulder, Natural gravy.
Sliced potatoes, onions, oregano, Tomato concasse with baby capers.
Glazed carrots and Steamed broccoli.
Or
Roasted vegetable,
cous cous and halloumi filo parcel. (V)
Dessert:
Duo of:
Vanilla and cardamom crème brulee, Honeycomb, Vanilla tuille,
Chocolate and cinnamon tarte, raspberry coulis.
Vanilla and cardamom crème brulee, Honeycomb, Vanilla tuille,
Chocolate and cinnamon tarte, raspberry coulis.
Coffee and Petit Fours:
Hampshire Strawberries, coated in white chocolate,
Vanilla Fudge,
Hazelnut and Chocolate Brownie.
We served the delectable canapes in the enchanting gardens along with the arrival drinks, taking full advantage of the beautiful weather we were blessed with on the day. Receiving great feed back from early on gave me great sense of pride and achievement, feeding the immense passion I have for creating delicious and mouthwatering food. The sit down meal went off perfectly, again alluring ferver from serving some great dishes.
Evening Menu
Pork and Chicken Slouvaki,
Marinated with olive oil, red wine, oregano, lemon,
Skewered and Grilled, Served with: Warmed Pitta Bread,
Fresh coriander and Lime Hummus, Tzatziki, Greek salad, Red onion and blush tomato salad.
As we were all so busy throughout the whole day, it wasn't until towards the end of the evening that I got to speak to Joanna and Ian, receiving great praise from them personally. It was a terrific day, being a shame to end but Joanna and Ian must now enjoy a well deserved honeymoon.
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