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May 2016

Wedding reception for 107 Trewyn, Pandy 14th May 2016

Wedding reception for 107 Trewyn, Pandy 14th May 2016
Wedding reception for 107 Trewyn, Pandy 14th May 2016 Wedding reception for 107 Trewyn, Pandy 14th May 2016
Fantasic, incredible. Attentive, punctual, listened to my ideas and improved them, helped us work within our budget and implemented our plans with the rigour and of precision of a culinary Mary Poppins. All the while she was as friendly and approachable as a truly great friend. On top of that she's a downright fantastic cook! Our wedding food was outstanding. Better than we ever imagined and we received so many compliments. Whatever your event is, you need a Charlotte in your life. Book her straight away!

Canapes on reception:
Parmesan shortbreads with red onion and goats cheese
Little sausages and grainy mustard mash stacks, some with, some without English mustard and chive a garnish.
Smoked salmon, crème fraiche and dill on Dill Blinis
Medjool dates stuffed with parmesan and wrapped in unsmoked streaky bacon

STARTER Pork scotch quail egg, with salad leaves, violas and a drizzle of Herb oil, lovely Wye Valley asparagus and crispy smoked streaky bacon. Red onion chutney.
3# Vegetarian plain asparagus with hollandaise and poached quails eggs

Homemade soda bread on wooden boards with Welsh unsalted butter. Small ramekins with sea salt and coffee spoon.

MAIN COURSE All in dishes on the tables so people can help themselves
Roast rib of Welsh beef (medium/rare, couple of slices pre sliced) on wooden boards with carving knife and fork. Chefs hat and aprons c/o you.
Yorkshire puddings in round white china bowls
*On a 10” plate: *Hot fresh horseradish sauce in ramekins with teaspoons
*Jugs of gravy
*Grainy mustard in ramekin with coffee spoons

Roast potatoes
Roast ahead veg (Parsnip, carrots and beetroot)
Greens (not courgettes)

3# Veggie option Spinach and mushroom wellington and some veggie sauce

For Pudding:
Naked wedding cake: Orange and Almond, with rhubarb and ginger jam Prosecco butter cream and orange and rhubarb compote, sprig of mint and dusting of icing sugar!

For the 2# nut free peeps who can’t have the cake.
Brown sugar and rhubarb pavlova using the rhubarb compote and cream.