Wedding in Port Eynon Village Hall for 78 guests
BBQ: All served in dishes on tables for guests to help themselves.
Spicy lemon chicken skewers
Aubergine, pepper, courgette, onion and halloumi skewers, some without halloumi
Vegan spicy chickpea and coriander burgers using “Free From” bread crumbs (probably cooked in the oven)
3 salads Courgette, carrot, dried apricot and sunflower seeds,
- French bean, broad bean, green olives and asparagus
- Spinach, rocket, petit pois, minted feta and lemon dressing
Mini baked potatoes and hot new potatoes (half of each)
Caroline’s Real bread Company bread and butter
Jazz band First set 7.15pm to 8.00pm. Pudding after first set; 8.00pm to 8.30pm:
Please could you cut the cake before you sit down for dinner!
Pudding, plated: Naked wedding cake, 3×3 layered Victoria sponge (8”, 10” and 12”)
Fresh cream and fresh strawberries
Decorated with fresh summer berries, served with pouring cream.