No problem too big or too small for us at Tom’s kitchen!
All was running to plan, tables laid, decorations in place, food cooking, quests arriving to mojitos in the gardens then suddenly it was realised that the bride had forgotten her bouquet!! The wedding co-ordinator for the day Emma jumped into action making a simple bouquet from the flowers the couple had decorated the gardens and dining room with and voila, one bouquet fit for the bride!
Crisis averted the ceremony and celebrations carried on without a hitch.
The wedding breakfast was a delicious 3 course meal of:
Starters:
Beetroot cured salmon, with scallop tartare, crab tian, samphire salad with a balsamic soy reduction.
Main:
Fillet steak with red wine braised ribeye and slow cooked brisket pie, celeriac rosti, confit carrots.
Dessert:
Cucumber and elderflower sorbet with tuille biscuit and raspberries.
After the meal a coffee station and bar was set up and the amazing gold wedding cake was cut for the guests to enjoy with their coffee. Then we left the wedding party to enjoy the rest of the evening celebrating with dancing to the disco and having a few more mojitos!
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