Phil and Emma's Wedding

Phil worked in hospitality catering and so had felt very strongly about not serving his guests the usual banqueting fare at their wedding. Initial thoughts had centred around serving a good old fashioned pie and mash, but after a first tasting the couple went away for some serious thought and came back to us with a very personal, unique and quite delicious menu.

The presentation and execution of this menu were agreed during another tasting where Penni Black were entrusted to reproduce this perfectly, on time to their 110 guests from a temporary kitchen at Parkstead House. The meal was made more personal by serving three real ales, carefully chosen by Phil to complement each course.

Canapés

• Crispy potato disks with steak and béarnaise.
• Caramelised Onion and Goats Cheese tartlets.
• Oriental Duck Wraps.
• Cheese straws.

Wedding Breakfast

• Pork belly, with fried chorizo and black pudding, pea puree and maderia sauce.
• Rocket, spinach, butternut squash and goats cheese salad with toasted pine nuts, balsamic glaze.

Main Course

• Canon of Lamb with confit lamb cakes and jus Spinach, roasted winter vegetables and parsnip puree.
• Portobello mushroom with mushroom, sun-blushed tomato, olive and basil stuffing Spinach, roasted winter vegetables, parsnip puree and roasted glazed chestnuts.

After Dinner

• Strawberry Vanilla Wedding Cheesecake with strawberry coulis.
• Fresh Cafetiere Coffee.