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Weren’t they lucky!

Our lovely couples on Saturday! Rain and storms Friday dampened the set ups and today washed out the clear up, but Saturday the sun shone all day with not a spot of rain! Someone was watching over them, they were all so delightful that they deserved the perfect day!

MJ & I went to Sandridgebury Farm for Kathryn & Chris’s reception. The marquee looked stunning with so many flower arrangements that her Mum and friend had made, with potted herbs as favours it looked and smelt fantastic!

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They arrived to chilled glasses of Prosecco and afternoon tea canapés shortly followed by their Lady Toast Master, Joyce Goodwin expertly setting up their receiving line, she politely told them that everyone will want to stand and chat for ages, but we have a feast to eat! So shake hands and pass them along the line, like passing a rugby ball! Couldn’t of said it better myself! Delightful lady, was a pleasure to work alongside her.

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They had a traditional three course wedding breakfast with a choice of Chicken Liver Pate, Spiced Red Onion Chutney, Cornichons, Ciabatta, Rocket Leaves or Bruschetta of Cherry Vine Tomatoes, Garlic, Olive Oil, Shaved Parmesan, Rocket Pesto, that was just for starters!

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Then for main course they had a hog roast, complete with stuffing and crackling accompanied by buttered baby new potatoes and salads of Rocket, Mixed Baby Leaves, Parmesan Shavings, Lime Dressing; Roasted Med Vegetables, Garlic, Lemon and Olive Oil; and Vine Tomato, Feta, Cucumber Black Olives and Rocket Pesto.

But MJ did save the best till last a choice of Eton Mess or Tiramisu, even all the staff’s mouths were drawling! It looked divine and not a bit was left by anyone!

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Dancing followed and a very happy couple started with a dance they had obviously been practising! Very sweet. Evening food of cheeseboards and wedding cake completed the feast! Joyce was right to get them in and moving so quickly! Lovely family, we all enjoyed being part of such a special occasion.

Dan & Ian were at Haileybury School for Lisa & Andy’s reception. Andy went to school here, so it seemed fitting to hold the ceremony there. After getting married in the schools chapel the bride and groom came down a red carpet with their friends and family to be greeted by chilled champagne and Kingfisher canapés in front of the marquee. The marquee sides were pulled back for the start of speeches to allow the sunshine to flood in.

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Another 3 course wedding breakfast was served with a choice once again over the courses. Busy prep week for the kitchen! Well done team and with JV sunning himself it can’t of been a easy week!
They started with Roasted Butternut, Rocket, Sun Blushed Tomato and Devon Blue Cheese Tart, Roasted Pepper Tapenade, Herb Salad or Poached Salmon and Tiger Prawn Tian, Lemon and Parsley Mayonnaise, Bloody Mary Dressing or Ham Hock and Parsley Terrine, Walnut Bread ,Spiced Apple Chutney, Pea Shoots.
Followed by a main course of either Roasted Breast of Corn Fed Chicken, Champ Potato, Warm Salad of Chorizo, Green Beans, Peas and Butternut, Madeira Jus or Rump of English Lamb, coleannon mash, asparagus and baby carrots and mint hollandaise or Black Olive Polenta, Roasted Vegetables and Mizuna Pesto.

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Lastly another Trio of Desserts of Pimms, Mint & Strawberry Trifle, Sticky Toffee Pudding, Salted Toffee Sauce, Clotted Cream & Lemon Posset, Raspberries, Ginger Biscuit! Delicious!

With the bar open and the sun cascading into the marquee, it was only a matter of time before everyone was dancing the night away to an amazing DJ.
With carriages arranged for midnight, the bride and groom and many friends and family made their way to their local hotels to continue their celebrations into the small hours!

So well done to all Kingfisher staff again! a huge effort this week by everyone involved! Here’s onto next week! Cheers!

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