This weekend I catered a fabulous wedding tasting in Lymington to try out the proposed menu. Jamie and Vicky had invited some close friends over to enjoy the food exactly as it would be served up on the big day, the only difference being they would all be enjoying the delicious courses in the comfort of their own home :) It was great to first meet them last year and discuss plans for their wedding, including the lovely venue near Christchurch at Sopley Mill. Having catered there before and also having been highly recommended it was fantastic to be able to offer my expertise and thoughts on Jamie and Vicki's menu concept. A sharing theme on each table is always a fabulous way to create a great atmosphere and a perfect way to enjoy the food, so we went forth with this idea, serving up a Middle Eastern themed starter and a modern twist on Porchetta for the Main-course. Finishing off with a trio of desserts is always such a fabulous way to finish up and has become a bit of a trademark from me :)
The whole meal went superbly, from canapes through to Coffee and Petit Fours and it was fantastic to have Jamie and Vicki so pleased with my food. Both making me so welcome in their home it made me so excited to be part of their special day come this November. I am Really looking forwards to creating the delicious and fabulous plates of food for every guest attending and having everyone enjoy what will be the most amazing day :)
King Prawn Roll, Ginger, Fresh Coriander, Lime, Sweet Chilli sauce,
x x x
Chicken Liver and Wild Mushroom Pate, Granary Toast, Caramelised Red Onion Chutney,
x x x
Honey, Sesame and Dijon glazed Sausages, Creamed Mustard Mash,
x x x
Bruschetta, Baby Plum Tomato, Red onion, Basil and Chilli Salsa,
Arabic Flat Breads,
Crispy roasted Chicken Wings, Cumin Seed, sliced Red Chilli, Lemon Zest,
Spiced Falafel Fritters, Crushed Chick Peas, Chilli, Coriander,
Tabbouleh: Fluffed Bulgar Wheat, Lemon Zest, Chopped Parsley, Diced Tomato, Red Onions,
Authentic style Hummus, Olive Oil, Balsamic,
Carrot and Celery Sticks.
Slow Roasted Italian Porchetta:
Seasoned and Rolled Belly and Loin of Pork, Garlic, Fennel seed, Thyme, Sea Salt, Pepper, Dauphinoise Potatoes, Buttered Greens, Roasted Carrots,
Sea Salted Crackling, Cider and Apple Gravy, Apple Sauce.
Wild Mushroom and Puy Lentil Pie, Cream Sauce.
Trio of Desserts:
Salted Caramel and Walnut Chocolate Brownie,
Winter Berry Eton Mess,
Individual Toffee Apple and Oat Crumble, Cinnamon Custard.
For further enquiries, please contact me via email or telephone.
Tel: 07775560126 Email: Chef@Chefgary.co.uk