AUTUMN BANQUET

A s the weather gets cooler and the leaves start to fall, the season’s colours change to warm burnt oranges and golds. Autumn is such a beautiful time to have a wedding. We love old-style buildings with tall windows and big fireplaces to dress with draping ivy, rich flowers, candelabras and church candles. A banquet would be a wonderful style of event for this season. Think long wooden tables, with drapes of warm velvets running along the middle. Deep gold and red platters filled with carvers of meats and roasted vegetables and jugs of port gravies placed along the centre of the table, ready to grab.

 

Sample Medieval Themed Menu

‘Old fashioned’ mini starters in the centre of the table

Duck liver pate with melba toast.

Wild boar chipolatas with honeyed parsnip puree.

Fresh oysters and condiments.

Potted shrimps on toasted brioche.

Winter broth soup shots.

Welsh rarebit toasts.

Served Carvery

Roast beef, chicken and lamb with a rich madeira gravy.

Crispy roast potatoes & roasted root vegetables.

Yorkshire puddings.

Seasonal greens.

Mini kilner jars of mustard, mint jelly and bread sauce.

Assorted Desserts

Sherry trifle and chocolate profiteroles.

Rustic cheeseboard, oat biscuits and dried fruit and nuts.

Coffee and petit fours.

Drinks

Kir royale served in champagne saucers on arrival.

Whisky cocktail and carafes of wine during the meal.

Port, sherry and brandy for dessert.

The food and the whole experience was brilliant thank you

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NEED MORE INFORMATION? GET IN TOUCH.

If you would like more information can call us on 0800 389 6107 to speak to one of our event catering specialists.

Alternatively, you can email us at info@penniblack.co.uk or simply fill an enquiry form.