There was not a dry in the building as the groom Tom serenaded his bride Sarah during his speech on Saturday. The rustic theme fitted perfectly to the surroundings of the granary barns and the cake stand made by the groom and the bride’s father was stunning!
We received some lovely comments for our canapés. One lady said they were amazing and another innovative! These delicious treats were:
Beef with teriyaki marinade and sesame crust with sweet chilli dip
Crab salad with tiger pawn served on beetroot blini
Mozzarella, vine tomato and basil served on a mini brushetta
Asian style pork belly bon bon
The wedding breakfast was a two course meal with the choice of main course. On the menu was balsamic glazed Fillet steak or cod fillet with a lightly spiced parsley crust both with accompaniments of sweet potato puree, watercress and parmesan salad and asparagus. For dessert the guests enjoyed Eton mess with added honeycomb. One gentleman kindly commented that his fillet steak was incredible.