Penultimate wedding weekend!

We are now sadly coming to end of the wedding season for 2015, it’s flown past and with over 50 weddings catered for this summer, it’s been a lot of hard work but also a lot of fun! To almost finish we have had two of the best weddings days this weekend. Katherine, Dan and their team went to Brook Farm in Cuffley to cater for Rebecca & Michael’s reception. Myself & John were back at the beautiful Lodge Farm to look after Jess & Dan’s day.

After a week of rain, Saturday morning started bright and sunny and was all set to be a glorious day. The marquees looked stunning with all the detailed bits both brides had worked hard planning, from doilies wrapped around cutlery to name place cards with a picture of every guest on them! Attention to detail really gives these weddings a personal touch!


At Brook Farm, Canapés and Prosecco were served, followed by a carvery of leg of lamb, gammon glazed with honey and orange and topside of beef, accompanied by Rosemary roast potatoes, brocolli, peas, carrots and green beans, served with Yorkshire puddings and red wine gravy, delicious! This was followed by A trio of desserts of dark chocolate torte, raspberries, chantilly cream; Eton mess and lemon cheesecake with strawberry coulis. It was a lovely feast, all the guests commented on how lovely the food was.
A busy evening bar with evening toasties completed the day. A great day with this lovely review sent yesterday! Well done team!

Thank you so much to the whole team catering at Brook Farm yesterday for Michael and Becca’s wedding. Actually, ‘catering’ doesn’t begin to describe what you do…from wrapping endless amounts of cutlery in paper doilies and reparing sagging handmade bunting, to providing an extra room for the ‘secret’ rugby world cup screening and of course cooking absolutely delicious food to meet the specific tastes of the couple, you were completely amazing! Thank You!!

At lodge Farm Jess & Dan had their ceremony in the secret garden, big cheers filled the air as they were pronounced husband & wife! Moving into the garden we made Strawberry Daquari’s for them to accompany the canapes, all served in jam jars that Jess had been collecting all year. In the warm sunshine is was hard to get them into the marquee for dinner! We then served them a BBQ cooked to perfection by John, with beef & Stilton burgers, honey, soy & chorizo chicken, haloumi kebabs, and honey, soy & sesame salmon. All accompanied with sides of sweet potatoes, Greek salad and homemade coleslaw. All the guests had brought cakes for dessert, they looked fantastic! A great DJ and a busy bar kept them dancing way into the night. Fish and chip cones were served to hungry dancers late in the evening, these were very well received!
A really lovely family and friends, we had great fun looking after them all!




So one last wedding to go this Saturday at Hexton Manor, then we quieten down a bit, well I say a bit as we are marketing for next year with Tipis and at Lodge Farm during the next month, and we have quite a few corporate events happening too, and then a very busy December starts!

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