Corporate 0

252 guests arrived to reception drinks in the beautiful marquee set in the grounds of St Faiths.

The guests enjoyed a starter of tomato, basil and mozzarella tart with basil and tomato dressing with a baby leaf salad.

The main course was a hot buffet of:

Fillet of red snapper with tomato, fennel and borlotti bean cassoulet
Slow roast chicken thighs with chorizo and marinated peppers
Mushrooms and peppers in a smoked paprika sauce
Vegetable rice pilaf
Selection of seasonal vegetables with mint butter
Green leaf salad

Followed by a dessert selection of:
Selection of chocolate and lemon tarts with vanilla cream and strawberries
Fruit salad

After the tables were cleared the students enjoyed the rest of the evening dancing the night away to a live band.


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