What a beautiful setting! With the pagoda and gardens as a backdrop the scene was set for the blessing of Paul and Ruth. After the ceremony the guests enjoyed pimms and canapés in the gardens and then an informal wedding breakfast barbecue.

The guests enjoyed a selection of:
Chicken legs and thighs marinated with thyme and mint
Jacket potatoes from the BBQ
Pork joint rosemary and garlic
Side of salmon with fennel, dill and lemon
Selection of flatbreads and pitas
Halloumi and vegetable skewers
BBQ baked aubergines
BBQ asparagus with olive oil dressing

With accompliments of:
Fresh beetroot with orange, chilli, walnuts and hazelnut dressing
Broccoli with lemon, chilli, garlic and almond dressing
Moroccan style cous cous
Traditional Coleslaw
Vine tomato with balsamic dressing
Mixed leaves

And for dessert:
Honey and malteser cheesecake
Summer Fruit pavlova
Gluten free chocolate brownie

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