Sirloin of Beef & Expresso Martinis!

Saturday we catered for the lovely Tom & Sammy with 180 of their friends and family. Arriving to a champagne and canapé reception in the Manor, the guests enjoyed meeting & greeting each other whilst listening to the grand piano being played beautifully.

Moving into the marquee for the wedding breakfast, the guests were seated on rows of tables, decorated with autumnal blooms and twinkling candles. Speeches took place first whilst we served a selection of flavoured breads, marinated olives, rocket pesto and sun blushed tomato tapenade. Amongst the guests Tom & Sammy had put aprons on some guests chairs, they were then asked to wear them and become the designated carvers for the meal! The selected guests were then were presented with a sirloin of beef, cooked medium rare for them to carve for their guests. We served big dishes of dauphinoise potatoes and vegetable dishes of french green beans, sugar snaps, endame beans, toasted almonds dressed with black pepper and olive oil and another of roasted beets, baby aubergines, carrots, parsnips, red onions and butternut squash. Jugs of John’s delicious red wine jus completed the feast. For dessert we served apple and blackcurrant crumble again in big serving dishes to the designated carvers for them to serve to the guests. This was accompanied with jugs of creme anglaise and cream. A delicious meal that all the guests commented upon.

Then we made 200 expresso Martinis, it was a hive of activity in the catering tent with all staff on mixing and shaking! The guests again were so pleased receiving them! Some even had more than 1!

Music by the Blue Lion Band kept the dance floor rocking and the fire pits outside gave the guests a chance to re charge their dancing feet. Mark kept the drinks and cocktails flowing from the bar all evening. It was a great party and a brilliant day that we all enjoyed being part of, although I may think twice about agreeing to making 200 cocktails at once again! Love and Best Wishes to Tom & Sammy xxx

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