Last weekend Tom’s Kitchen hit the road and traveled 59miles to the village of Great Easton in Leicestershire. The reception was held in the village hall which had been beautifully decorated with blossom trees, candles and fairy lights.

Upon arrival the guests enjoyed a glass of champagne and were then treated to an afternoon tea on vintage crockery. Once the last scone was eaten the guests, lead by the bride and groom made their way through to a marquee where they enjoyed a champagne reception and speeches. Whilst the guests were out of the hall it was all hands on deck to strip down the tables and re set them for the four course wedding breakfast. Lots of candles and ivory set the scene for the meal and the guests sat down to enjoy a 4 course meal of:

Starter: Spring vegetable soup with pesto and fresh crusty rolls

Main course: Slow cooked Lamb shank with dauphinnoise potatoes, cumin roasted butternut squash, feves and peas and reduction sauce.

Dessert: Traditional apple pie with fresh cream and custard

Selection of cambridgeshire cheeses with celery, grapes and biscuits

Coffee, tea and handmade chocolate truffle selection

After the meal the wedding party hit the dance floor, dancing the night away to a live band and for those who had any room left were treated to some bacon butties!

A very busy day for us, but worth it to see all the wedding party enjoying themselves!

We wish Rebecca and James all the best for their future together.

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