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June 2015

Welsh Tapas for wedding for 110 guests

Welsh Tapas for wedding for 110 guests
Welsh Tapas for wedding for 110 guests Welsh Tapas for wedding for 110 guests
Thank you so very much for all your incredibly hard work to make our wedding so perfect for us. We have had compliment after compliment about the quality taste and presentation of the the food-it completely surpassed our expectations.

Canapés: Duck with kumquat marmalade on crostini
Char Siu Pork Ribs
Prawn dim sum
Gyoza (vegetarian dumplings filled with shitake mushrooms, water chestnut/bamboo and green cabbage) with spicy dipping sauce
Vegetable won ton rice wrappers filled with bean sprouts, peppers and carrots with plum dipping sauce.

Mezze starter on wooden boards for guests to share.
Welsh Tapas Starter for guests to share: Leek and Caerphilly filo tartlets
Warm Trealy Farm chorizo tapas
Cockle and spring onion leaf salad
Trealy Farm smoked beef Carpaccio
Carolines Real Bread Company Organic bread and Welsh butter,

Main course
2# pork and leek sausages cooked in honey and grainy mustard, plated on creamy, buttery, milky, truffle-y mashed potato with red onion gravy. Battered onion ring and flat parsley garnish. Minted peas.
Gravy boats on each table and ramekin of grainy mustard.
More sausages offered separately.

Pudding
A light sticky toffee pudding with dates. Sauce to one side. Sprig of mint and fresh raspberry garnish

Italian theme Wedding reception at Glanusk 27th June 2015

Italian theme Wedding reception at Glanusk 27th June 2015
Italian theme Wedding reception at Glanusk 27th June 2015 Italian theme Wedding reception at Glanusk 27th June 2015
Charlotte - what a feast! You’ve pulled off exactly what we wanted – a fun sharing menu of all of our favourite Italian food. I think you thought we were both nuts when we were throwing ideas at you during our first meeting but it has all come together so well and we are so very grateful to you and all of your lovely team and the Pizza Monkey team, for the delicious food and wonderful service today. Thank you!”

Italian theme canapes:
½ and ½ Bruschetta with peppers and Gorgonzola and Crushed pea, mint, broad bean and ricotta
Smoked mozzarella in filo
Spinach and ricotta filo triangles
Arancini
Parmesan shortbreads with red onion marmalade with Welsh goats cheese.
Parma ham wrapped Wye Valley asparagus. (no Parma ham for vegetarians guests)

First call for guests to make their way down to The Lodge 16.00hrs, aiming to be seated by 16.30hrs. Are you making an announced entrance?

Rectangular hamper main course: In bottom of hamper 3 salads:
Penne pasta with roast onion, garlic, aubergine, peppers and olives.
Tomato and mozzarella with basil dressing
Mushrooms with celery and crumbled Pecorino

Middle layer: Meatballs in tomato sauce including vegetarian alternative.
New potatoes roasted in olive oil with garlic and rosemary

Top layer: board of thin cut pizza (meat and vegetarian)
Tear and share Foccacia with ramekins of salted Welsh butter and balsamic and olive oil

Dessert: Tower of Chocolate Profiteroles on tables for guests to help themselves.

Coffee and tea served from buffet station.