Tag Archives: wedding

A lovely riverside wedding

Last weekend we had a great time catering for a wedding at the spectacular Westminster Boating Base. The scene in Love Actually where the canapes are ‘a bit dodgy’. Happily we can report that that ours were completely delicious and really enjoyed in the beautiful venue on the banks of the Thames.

The guests arrived at the venue by Champagne-laden boat, and proceeded to the gardens where we served a selection of canapes, including a popular favourite, the macaroni cheese fritter with homemade hot sauce.

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Dinner was served in the glass walled main room of the venue, with great view up and down the Thames.  Each table was served a chicken, mushroom and thyme pie with a filo pastry top, and two beautiful salads, and everyone helped themselves.  It’s a brilliant way to have good food in a relatively informal setting, and has been quite popular this year.

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Here’s one of the salads; with tenderstem broccoli, peas, and edible flowers…

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For pudding there was a rich but light chocolate torte, served with the last of the autumn raspberries and cream.  This was plated and served individually.

There followed drinking and dancing, and some rapid clearing up before the hire collection arrived at 1am.  Our efficient staff ensured that we were all home and tucked up before 3am which we felt was quite impressive, having just set up and dismantled a wedding for 130!

Are you getting married soon?  Do get in touch if you would like to talk through any options.  We look forward to helping!

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A slightly more formal wedding reception

This was a slightly more formal occasion at Brompton Oratory last month.  It was a plated lunch for 90 with lovely linen and tableware, and lovely old fashioned champagne saucers.

Immediately following the service was a champagne reception with canapes:

Beef fillet carpaccio on crostini with truffle oil and Parmesan
Char grilled courgette ribbons with ricotta and sun dried tomato
Chilli spiced crab with avocado and lemon in crispy cups
Asparagus and quail’s egg tartlet

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The lunch was:

Salmon mousse wrapped in smoked salmon with fresh bread and butter.

Rack of lamb with juniper and claret jus, dauphinoise potatoes, French beans, and crushed pea and mint purée.

Panna cotta with caramelised oranges and shortbread fingers.

Stilton, Cheddar, Caerphilly, and Tunworth, served with water bioscuits, grapes, and sliced figs.

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This was accompanied by fine wines and attentive service, and was thoroughly enjoyed by all!