Archive for May, 2017
Showers and cold last weekend, sunshine and heat this Saturday for our two lovely couples! A typical English summer!
A great day Saturday at Lodge Farm for Dom and Sarah’s wedding day. The day flowed faultlessly through from arrival drinks and canapés served on the terrace in the sunshine, to a delicious spit roast lamb dinner in the Tipis.
Sarah and Dom had chosen round tables with linen and lace cloths that they had collected from their travels and inherited from family members, the dressed tables looked beautiful and with herbs as favours and wild flowers as centerpieces, the aroma in the air was just as beautiful.
Dave, John and Steve worked effortlessly to cook at what seemed like 100˚F heat in the catering tent to produce the most delicious lamb spit roast served with mint sauce and sides of Roasted med vegetables with lemon and garlic olive oil; Ras el Hanout spiced cous cous, feta, mint and pomegranate; Homemade coleslaw and Cajun roasted sweet potatoes. For dessert they choose a trio of Bakewell tart, rhubarb and custard; dark chocolate torte; and raspberry and caramelised pistachio brûlée.
The Gypsy Swingers band played throughout the meal creating a stunning atmosphere. The evening disco began and the guests danced the as the sun went down. A truly perfect day, with the most lovely family, one we wont forget for a long time, so happy to of been part of their special day.
Dan, Mark & Katherine looked after Jenny & Jamie in Adstock, also in a Tipi for their wedding celebration. With ‘Pimped Up’ Prosecco and canapés to start, the guests enjoyed the sunshine before sitting down for a Kingfisher BBQ served to the tables. They choose Beef And Stilton Burger; Pork And Leek Sausages; Honey, Soy And Chorizo Chicken Skewer and Bbq Pulled Pork. This was served with sides of Homemade Coleslaw; Roasted Med Vegetables With Lemon And Garlic Olive Oil; Rosemary Roast Potatoes and Hand Cut Chips.
With drinking and dancing and lots of evening food the family and friends partied the night away. Another great day had by all!
With two weddings last Saturday for us, one at Lodge Farm for Jess & Ricky and one at Hampden House for Sarah and Omair. Now we are truly in wedding season we need summer sunshine please! Dodging the rain on Saturday was hard work for the teams!
At Lodge Farm, Jess & Ricky had planned for an outside blessing in the secret garden, unfortunately half way through the heavens opened and we all ran into the Tipi! A quick shift around by our efficient staff, and we continued the blessing in the dry, it will always be a story about their day that will be told for years to come!
Soon Prosecco and canapes flowed, the sun came out and everyone dried out! They chose Chorizo crispy potato: Mini croquet monsieur; and Pea, goats cheese, pancetta quiche.
For the main meal they chose the BBQ option consisting of: Cumberland sausage, BBQ pulled pork; Honey, sesame and soy salmon. accompanied with Homemade coleslaw, Rocket toasted pine nuts parmesan and balsamic dressing; Baby potato salad, cornichons, red onion and dijon mayo; and Baby Roasted new potatoes. An Ice cream bike was the dessert of the day.
Speeches, drinking and fish and chips continued into the evening with a great DJ creating the atmosphere. Jess & Ricky had a great day, and we enjoyed helping them with their celebrations.
Ian & Dan looked after Sarah and Omair at Hampden Hall. This is a grade 1 listed stately home built around the 14th century, with views across the surrounding Buckinghamshire countryside made for an amazing backdrop to the day.
They shared their vows in the grand state room, before retiring to the brick parlour for afternoon tea. A variety of crustless mixed sandwiches were served followed by handmade cakes. A break in the weather allowed for outside photos , and a chance to explore the surrounding grounds.
Guests then came to the beautifully restored dining room. Speeches and toasts over, the wedding breakfast began. The happy couple had decided on a mix of sharing plates, with accompanying vegetables. Lamb, Italian baked chicken, nut roast and vegetable tarts. Accompanying these platters were dauphinoise potatoes, green beans and mixed vegetables. Side bowls of mint sauce and chilli flakes added a splash of spice to the dishes. For dessert Sarah and Omair chose a trio of eaton mess, baked chocolate torte with honeycomb crisp and crème brûlée.
Wedding celebrations continued with a great disco. In the evening we laid out a Kingfisher buffet which also went down a treat. An amazing day, and an honour for us to be part of it.