After food, and maybe babies, wedding are definitely my most favourite thing to daydream about.
Seeing the huge variety and individuality other people display as they celebrate a marriage is a wonderful source of inspiration.
It's also a pleasure to work with brides, grooms and in this instance bridesmaids to be to create a personal and apt feast for a gathering of sophicticated and fun hens. We do hen dos, don't you know.
Here the food needed to reflect the bride to be's food passion, she runs a bakery you see (no pressure). We knew in advance that a seated dinner for the hens was not going to be possible due to space but a help yourself buffet wasn't what the chief hen had in mind either. We also needed to accomodate hens travelling from far and wide and arriving at various times throughout the evening. Although we didn't know it in advance, we'd also be working with no running water (arrghh) and serving under and over veiled dancers!
We started with a canape and cocktail hour. Each hen got to keep their cosmo glass as a momento!
And moved on to starter, an anti pasti plank which included Manchego cheese and quince jelly, aged Parmesan with chestnut honey, bread sticks with rosemary hummus and Dolcelatte mousse, rosemary flatbread, roasted Mediterranean vegetables, lemon courgettes.
This was followed by bowl food, a duo of risottos - Squash, sage, Dolcelatte risotto and
Prosecco, asparagus risotto, parmesan crisps, simple green salads and homemade ciabatta.
And finished with affagoto (in line with the Italian theme)...
...and then, with full bellies, some dancing!