The nearest wedding venue to Tewkesbury Abbey? Quite possibly. Certainly the closest we have catered at. Another couple we are catering for in September are getting married at Tewkesbury Abbey too - can there be a better venue around the Cotswolds?
When we commit to an event we go into it wholeheartedly - we get there whether through floods, digging ourselves out of snow drifts, or days when the road melts and the kitchen is 35 degrees and you get sunburnt cooking serving a barbecue wedding (we've done all 3 and so much more!). Sadly the same can't be said for the original caterer for this wedding - we had been called in when the chef they had originally booked had decided to go away on holiday for his 30th birthday - how could anyone do that? I remember cooking for a dinner party on mine. You have to have 1001% commitment in this business - we play a big part in our clients' celebrations - never more so than their wedding day! And with that comes great responsibility to getting it right.
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| Smoked salmon blinis, air dried ham with Tewkesbury mustard, croustade of Oxford blue and pear, croustade of brie and caramelised red onion |
As we were coming in to this event at a late stage all the menus had been set up already so we took them on and prepared them in our own way - which had gone down well at the pre-wedding tasting with the bride and groom.
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| Picked up this pear shaped board a few days before - went with the country feel of the wedding |
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| Scotch quail eggs |
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| Quail eggs for the scotch quail eggs the night before - I've started so I'll finish! |
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| Choral group performing on the lawn - real music! Amazingly large & varied repertoire. Made the afternoon so much better! |
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| Roast loin of Old Spot pork with apricot stuffing, crispy crackling with Tewkesbury mustard mash, baby vegetables and Herefordshire cider jus |
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| Summer vegetable risotto with poached Burford Brown egg and Double Gloucester cheese crisp - we were going to add marrow to the risotto until I saw it just about to be cut - then thought the marrow could make a great bowl for the risotto instead. So we hollowed out the middle and roasted them and the risotto could go in the middle. The poached egg swung quite a few meat eaters too - so we ended up with 12% risotto vs 88% pork. |
Then for dessert........
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| Trio of desserts - Black Forest of Dean cheesecake, hedgrow pavlova and pink champagne jelly |
Originally the idea had been to serve these just on platters at the table for guests to help themselves. At the tasting I had suggested serving all on one plate like this. It does look rather impressive when it goes out!
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| Black Forest of Dean cheesecake using this recipe - the griottine cherries might be terribly expensive, but they're so worth it - this was a revelation! |
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| Hedgerow pavlova |
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