On Saturday 12th May, we had the pleasure of catering for the wedding of Ruth and Matt near Launceston. The couple married at Lezant Church before returning to the family farm and gardens for the reception. The venue was beautiful – the perfect blend of a rustic barn and a clear, light marquee. A band of family and friends rallied around to help with decorations, simple yet elegant garlands of foliage hung from the ceiling.
The table plan also embraced nature with a handmade wicker frame in the entrance.
Each table was adorned with alternate tall and shorter floral arrangements of a classic green and white colour.
Guests and waiting staff a like, were also wowed by the impressive display of the peacocks that gracefully wandered around the gardens.
As the guests arrived, we greeted them in the sunshine with trays of Prosecco garnished with British strawberries, Pimm’s and lemonade topped with fresh fruit, and orange juice for the children and drivers. As the guests mingled, we circulated a selection of warm and cold canapes to suit all taste buds including olive bread crostini with sun dried tomato and whipped goats cheese; crispy chicken skewers with a mustard mayonnaise dip…
…miniature ‘toad in the hole’ with sweet caramelised red onions…
…and sundried tomato arancini with tomato chilli dip – always proving a popular choice.
For the wedding breakfast, we began with a smoked salmon and tiger prawn salad with a lime and horseradish cream, or roasted pepper, tomato and red onion tart with basil pesto for the vegetarians. For main course we served roast topside of beef, sourced from our butchers here in Okehampton, with homemade Yorkshire puddings and jugs of rich gravy or butternut squash, stilton and walnut wellington served with brandy, cream and garlic sauce. To accompany, guests could help themselves from dishes of crispy roast potatoes and carrots, green beans and red cabbage.
For dessert, guests were delighted with our homemade trio of desserts: baby raspberry pavlova, miniature classic creme brulee and sticky toffee pudding and bowls of Cornish clotted cream.
To finish, we poured cups of fresh filter coffee and English breakfast tea along with homemade chocolate truffles and mints, before pouring glasses of bubbly ready for the entertaining speeches.
In the evening, the happy couple cut their stunning wedding cake, crafted by the talented Dolly Bird Cakes, before the first dance began to the live band who created a great atmosphere.
The dark night sky was lit up with explosions of colour as the guests watched in awe at the firework display. For those looking to rest their feet and refuel from all the dancing, we served roast leg of pork with homemade apple sauce and sage & onion stuffing in a granary or white floured bap. Guests could also help themselves to classic creamy coleslaw, miniature new potato salad with fresh herb mayonnaise and mixed tomato, red onion and basil salad. Not forgetting the vegetarians, we also offered leek and parsnip cakes. We also served a selection of West Country cheeses, including Somerset Brie, Devon Blue, Tickler Mature Cheddar and Quickes Smoked Cheddar along with an assortment of wafers, celery, grapes and our own homemade chutney.
Thank you Ruth and Matt for letting us be a part of your special day and many congratulations on your forthcoming wedding.
If you would like us to cater for your special day, corporate event or function, please do give us a call on 01837 55841, we would love to talk to you.