On Saturday 28th September, we returned to Ash Barton Estate to cater for the wedding of Katie and Darryl. Unfortunately, the weather took a turn for the worst in the run up to the wedding but with a versatile venue, a new plan was formed. The couple married in the chapel on site where the brilliant Eye Candy photographer stayed calm and collected when his shirt caught on fire half way through the ceremony.
Following the ceremony, Katie and Darryl left the chapel through a shower of confetti, before joining their guests in the courtyard where we greeted them with glasses of bubbly Prosecco topped with strawberries, bottled beers and orange juice and lemonade. Whilst the guests enjoyed their drinks and photographs were captured, our smiley team also circulated a selection of our homemade canapes. These included duck liver pate on rye bread toasts topped with Oaktree chutney; smoked salmon, cream cheese and dill blinis…
…goats cheese, thyme and red onion tartlets; chicken satay with peanut dipping sauce; miniature ‘toad in the hole’ with sweet caramelised red onions…
…and spiced vegetable samosas.
The guests then made their way into the barn where the team from Best Day Ever had decorated the barn along with the couples troop of helpers.
Twinkling fairy lights, shimmering table runners and flickering candles created a warm cosy atmosphere. For the wedding breakfast, we began with ham hock terrine with homemade picalilli, granary toasts and salad; Thai salmon fishcakes with a sweet chilli dipping sauce; or pear, roquefort, watercress and toasted pecan nut salad all served with baskets of artisan breads and Devon butter.
For the main course, we served roast topside of Devon beef, sourced from our local butchers here in Okehampton, served with a Yorkshire pudding and a rich gravy; chicken breast with a creamy Somerset brie and smoked bacon sauce, using fresh free range chicken from Creedy Carver near Crediton and for the vegetarians a sweet potato, mozzarella, sun dried tomato and basil filo tart with basil pesto. Each table then received dishes of crispy roast potatoes and carrots, broccoli and green beans which they could help themselves to.
Finishing with the sweet element, we served individual summer berry pavlova…
…lemon posset with lemon confit…
…and shortbread and sticky toffee pudding with lashings of toffee sauce all served with Devon clotted cream.
After pouring cups of tea and coffee along with glasses of bubbly, we left the guests to be entertained by the speeches.
With speeches finished, we cleared the tables ready for the arrival of the evening guests. The dance floor got going with confetti floating down from the ceiling and we were on hand with evening food to keep everyone fuelled. We served local butchers sausages in a soft white finger roll with buttery onions, alongside the couple’s wedding cake made by Jo Martin and our popular Westcountry cheese board with Tickler Cheddar, Somerset Brie, Devon Blue and Applewood Smoked along with an assortment of wafers, celery, grapes and homemade chutney.
Thank you Katie and Darryl for letting us be a part of your special day and many congratulations once again.
If you would like us to cater for your wedding, party, celebration or dinner, please do get in touch, we are always more than happy to talk through any ideas that you may have.