Chris and Jen's Wedding

Jen and Chris wanted their wedding to be a really great party without the stiffness of a formal wedding. The menu had to be carefully designed to suit Chris’s vegetarian and lactose free requirements, be hearty and warming for the winter season as well as being a fun talking point.

Their guests arrived at the newly refurbished House of St. Barnabas on a fabulous Routemaster London bus where we served a sparkling red wine and canapés before guests were called to dinner upstairs in the Drawing Room. To fit the traditional style of the room the two long banquet tables were laid with ornate cutlery and linen with traditional flowers in goblet vases.

Following a delightful triple starter the main course began with the waitresses parading into the room with the finest Roast Rib of Beef, Roast Pork with Crackling and a Mushroom and Ale Pie. These were carved in the room by the guests who also helped each other to the gold-rimmed dishes of roasted vegetables, fondant potatoes, creating a real occasion but with a relaxed family atmosphere.

Canapés

• Beetroot cured salmon blinis with crème fraiche and chives.
• Mini Yorkshire puddings with wild mushrooms and tarragon.
• Champagne Scallops and caviar on a spoon with crème fraiche.
• Caramelised Onion and Goats Cheese Tartlets.
• Sticky Sesame Venison Sausages with a honey, mustard dip.
• Butternut Squash and sweet potato risotto cake on a spoon with crème fraiche and chives.

Starter

ATriple starter of...

• Leek and potato soup sip with truffle oil cappucino.
• Pear, stilton and walnut salad.
• Watercress and new potato salad with poached quails egg.

Main Course

• Roast Pork with Crackling
• Roast Rib of Beef.
• Mushroom and ale pie.
• Madiera Jus.
• Fondant potatoes Roast parsnips, baby carrots and green beans.
• Served with horseradish, mustard and apple sauces.

After Dinner

• Zesty Lemon meringue pie garnished with Raspberry coulis.
• Fresh Cafetiere Coffee.