This month we catered for a lovely wedding at Crook Hall in Durham, a venue we’re lucky enough to visit often. We served arrival drinks & 4 canapés: Mini Yorkshire puds with beef, horseradish & caramelised onions; Surf & Turf – marinated king prawns with Chorizo, coriander & lemon; Smoked Salmon Blinis & Malaysian chicken skewers. The bride & groom chose a warming main course of whole roast hog with all the trimmings, slow-roasted beef with a rich gravy, & roasted roots. Dessert was their wedding sponge cake, individually plated & dressed with fresh berries, fruit coulis & Chantilly cream.
For evening food we served leftover meats from the wedding breakfast with artisan bread rolls, chutneys, pickles & salads – but pride of place was taken by their fantastic cheese stack, which we dressed with crackers, celery & fruit, & accompanied by their delicious wedding fruit cake.