Deborah & Keith 22/06/15
22nd June 2015 brought the big day of Deborah and Keith.
Deborah looked stunning in her strapless floor length lace gown as she walked down the isle to meet her groom. After a beautiful ceremony the new Mr and Mrs followed by their guests flowed out on to the courtyard with chilled jam jars of Pimms awaiting them. Delicious canapés of Filo Pulled Pork, Cider Jelly & Diced Bramley. Oak Smoked Salmon Bilini, Crème Fraiche & Dill Oil. Lemon Gras Marinated Tiger Prawn, Thai Mayonnaise, Oriental Pork & Prawn Sesame Fritta, Apple Puree, Somerset Brie & Roast Asparagus Tartlet, Mini Pimento Pepper Filled with Feta & Black Olive Tapenade were walked around amongst the guests.
After greeting all of their guests the bride and groom ventured down to the valley to take some beautiful photos amongst the hills and trees. Upon returning to the barn the bride and groom were announced in as husband and wife in a chorus of cheers and applause. Once everyone had taken their seats the wedding breakfast was served…
To Start… Tian of White Cornish Crab with Avocado & Chive, Plum Tomato Fondue, Brown Crab Mayonnaise, Bread Croute & Baby Leaf, Brioche Roll
Followed by… Pan Seared Duck Breast, Confit Leg ‘Lolly Pop’, Parmesan Dusted Duchess & Roast Pan Jus with Mulled Pear, Wrapped Veg
To Finish… Shortbread Heart, Clotted Double Vanilla Cream, Fresh Raspberry Stack, Raspberry Purée & Vanilla Crème Pate Dots
‘Amazing!’, ‘Delicious’ and ‘Great restaurant quality’ were just some of the comments passed on to the chef.
Once this delicious feast was over the guests got up to stretch their legs and enjoy the rest of the summers evening. After the rest of the couples guests had arrived they were treated to a lovely first dance and were soon after asked to join them on the dance floor. The rest of the evening was filled with dancing and laughter… fish and chips cones, along with canapé sweets went down a treat for the now hungry guests.
Best wishes to Deborah and Keith, it was truly a pleasure to be part of your special day
Richie, Charlotte and the RS Catering Team