S pring – the weather gets warmer and the tulips and daffodils start to bloom. The colours are beautiful pastels. We love the idea the idea of combingin Spring fete with Mad Hatters tea party and Easter celebrations. Introducing a slight fantasy world and lots of fun. For something a bit different we can use faux grass runners, white Victorian lace and crisp white cotton tablecloths, with food served on vintage mismatched china.
Guests arrive to Fete stands serving mini popcorn in tiny bags, candyfloss sticks, toffee apples tied to tiny trees, fresh smoothie cocktails served in mini glass bottles labelled drink me, tiny ‘pop’ Champagne in little pink bottles with stripe straws, mini hot cross buns, fresh seafood cocktail served in tiny pastel cones.
Then they walk through to their tables:
Spring green Vichyssoise with a truffled cream
Warm asparagus and Parmesan tart, spring vegetable salad and pea shoots.
Spring cannon lamb with a herby port jus, mint and chive mash, tomato and red onion tart tatin, buttery baby carrots, mange tout and green beans.
Trio of mini desserts – Tiny jam tart with a piping of Chantilly cream, ‘eat me’ carrot cupcakes, tiny pot of vanilla pannacotta with a honeycomb crunch.
Welsh rarebit bite with a glass of port.
The menus were imaginative and well-presented and our guests said it was the most delicious food they had ever tasted at a wedding.
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 firstname.lastname@example.org or simply fill an enquiry form.