Anstey Hall 11th April

Kitchen updates 0

We were catering at Ciaran and Judith’s Wedding on Friday and it was magnificent! 
We have had some lovely feedback and the Cambridge Burnt Cream must have gone down well because guests were asking for any spares!

Here is a lovely email we received-
“The canapés were simply delicious (and kept consistently coming). Given the Bride and Groom were a little late coming back as Scott took them up Maris Lane and so we weren’t quite on Judiths & Ciaran’s schedule it was brill that the ‘breakfast’ kept up the great taste.

I hope that I didn’t deprive one of the staff of their portion of Cambridge (Janet and I had to share a second).

Service was great and your waitresses were very polite and attentive which made the meal go down even better.”

Here is a copy of the menu that they chose:

Canapés –
Roast beef in Yorkshire pudding with horseradish and chives
Mini crab cakes with lemon zest crème fraiche (thai style crab cakes)
Crispy duck and hoisin spring rolls
Spring onion and mozzarella arrancini with spicy tomato sauce

To Start –
Roast asparagus with wild mushrooms and pecorino dressing
The Main –
Rack of lamb with aubergine caviar, fondant potato, creamed leeks and smoked tomato dressing.
Dessert-
Cambridge burnt cream with shortbread

Cambridge Burnt Cream

It was a lovely wedding and Anstey Hall looked beautiful, we would like to wish Judith and Ciaran all the happiness for their future together.


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