Archive for July, 2013
Event managing a wedding most weekends I get to see and hear many bands and DJ’s. it is hard to read a wedding crowd, but I must mention Ben http://www.bennyguitarsmith.com/ and his band from Saturday night.
During the welcome drinks reception Ben played acoustic guitar with a mellow feel, but he saved the best till last, with a full band line up he had the crowd dancing all night! The atmosphere was great, even the bar staff were jigging away, especially our Jo! No one noticed the thunderstorm outside! Thanks Ben!
Dear Dan and Laura
Lee and I would like to say an immense thank you to you both and all the staff who helped at our wedding last Friday. You really made the day so very special and we cant thank you enough for the wonderful food but also how calming you were. We really didn’t have to think about anything and were able to relax fully. So many people have commented and have asked us to pass on their compliments to you on the delicious canapés and buffet!
We are sorry we did not get the opportunity to thank you personally before you left or to see you when you came to collect everything after the wedding.
We cant believe it is a week ago tomorrow!
Thank you so, so much.
Pip & Lee
Makes it all worthwhile!
So after the main course what do you give your guests? Hard to decide between chocolate or something lighter? We have the perfect solution, a trio of desserts, then there is definately something for everyone!
Pippa & Lee decided on seasonal berry mini meringue with clotted cream, dark chocolate and grand marnier mousse served in a shot glass and vanilla pannacotta with rhubarb compote! Delicious!
We have many trio ideas and selections to choose from, so why just have one dessert? When you can have 3!
So another great weekend with wedding for Amy and Christopher in Chipperfield, star of the day was John’s Root vegetable Dauphinoise, we promised the guests the recipe, so here you are, we hope you enjoy making it!
Root vegetable Dauphinoise
200g Sweet Potato
200g Heritage Carrots
5 cloves garlic
1 bunch of lemon thyme
Freshly ground black pepper corns
300ml double cream
150g gruyere cheese
1. Peel and thinly slice vegetables to a thickness of 1-2mm. A mandolin can be used to achieve this (watch those fingers! 🙂 ).
2. Layer the vegetables into an earthenware dish. Between each layer, season with sea salt, black pepper and thyme leaves.
3. Crush cloves of garlic and place into a saucepan with the cream. Bring to a gentle simmer.
4. Pour cream mixture over the vegetables; this should just cover the vegetables.
5. Top the dauphinoise with gruyere cheese.
6. Bake for 1 hr 30m on 160 degrees Celsius (or until golden brown and bubbling). You can check that it is cooked all the way through by piercing with a small, sharp knife; it should offer no resistance.
Best served immediately, goes great with lamb. Enjoy!