Summer Wedding for 180 guests

Event:  Summer Wedding
No. of guests: 180
Date: July 2012


Canapés – served in zinc buckets to incorporate a picnic theme

  • Little Quail Egg Scotch Eggs with Lemon Mayo
  • Baby Herb Dipped Sandwiches
  • Filo sized Mini Pork Pies
  • Cherry Tomato and Mozzarella on Bark Sticks


  • Smoked Chicken, Avocado, Sauté of Squash and Leaf Salad with Toasted Pumpkin Seeds, Pine Nuts, Parmesan Shavings, Caesar Dressing and Baby Capers. Topped with Pancetta, Micro Cress and Balsamic to garnish.

Main Course, presented to nominated carver at the table with chef’s hat and apron:

  • Roast  Whole Sirloin of Local Beef, served with Slow Roast Cherry Vine Tomatoes and Fresh Bunches of Water Cress on Wooden Boards, Lined with Banana Leaf
  • Little Brown Paper Lined Zinc Buckets of Crispy Parmentier Potatoes Scented with Fresh Rosemary
  • Wilted Summer Vegetables of Baby Spinach, Ribbons of Courgette, Baby Peas, Asparagus Spears and Tiny New Season Carrots in Minted Butter
  • Grainy Mustard Béarnaise and Jugs of Delicious Bone Reduction Jus


  • Fine Slice of Lemon Brûlée Tart, Little Fine Disks of Meringue, with Mascarpone and Berries, and a Mango, Lime and Raspberry Salad

“The service you provided from the first day we met was fantastic – thank you for making our wedding day and weekend so special.”

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