Mud, mud, glorious mud, nothing quite like it..... when you're trying to get from the entrance of the field to the marquee. And that was just the beginning - it had been raining for weeks prior it seemed - and the rain set in as we were en route to the venue. Essential equipment for weddings - full set of waterproofs, waterproof non slip shoes and a high tolerance level. Pushing vans through mud and unpacking in the rain is so refreshing!
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| Wet chefs dry off after the 'get in' - the first round of chef jackets slung up to dry |
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| Bunting and paper lanterns give a lovely homely country feel. The country look is definitely in this year - it's funny how wedding fashions go. This looked really good - especially when you compared with the dreariness of the outside! |
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| Even the flowers had a country feel - I love the understated look - it makes it much more of a family celebration. |
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Beetroot rosti with
goat’s cheese and rocket (there was also pear & cranberry chutney to go on top of this after the pic was taken)
Home-cured trout blinis with dill and lemon crème
fraîche
Buffalo mozzarella, sun-dried tomato and basil on
skewers - suggestion by the bride - this was big on flavour, just what you need in a canape!
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| Homemade sage and onion bread rolls - people keep telling me it would be much easier buying them from the bakery across the road from me. Wouldn't be the same though - noone can make them as good as you. The difference in quality is worth the time! |
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Also, we've noticed, another wedding fashion has definitely been sharing platters - like a buffet, but served on platters at the table for guests to pass among themselves. Great idea - much more informal, gets all the guests interacting and saves on all the queueing at buffet tables - I love it!
For this one the bride and groom had asked for platters of smoked salmon (above, with diced onion, capers, parsley and lemon scattered on top) and beetroot, wild nettle and feta filo tarts as seen here. We also served a bowl of fennel, radish and orange salad per table. |
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| Another addition for the vegetarians who obviously couldn't have smoked salmon we served some vegetable carpaccio. |
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| Gloucester old spot / Berkshire breed pig roast - quite the centre piece (all the waitresses were snapping away on their phones). We plated up the pork and rosemary roast potatoes, thn served salads in bowls on the table, again for guests to serve themselves. |
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| Colours, textures, flavours - all prepared fresh on site just before being served - makes the difference. |
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| Greek salad |
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| Cotswold mess (aka Eton Mess) with local seasonal
berries |
"Best food we've ever had at a wedding" we kept being told by all the guests we passed outside as they took a breather outside after coffee. Wahoo! Makes it all worthwhile!
Ahhhh! That's it then. Sit back and relax. Or is it? Well not quite. Time to pack up, push the van out of the field through the mud (beats weight lifting in a gym), back to base to unload, start clearing up, back home to put the first load of laundry on, then back to the venue around midnight to pick up the next load of equipment. By this time the mood has changed completely in the marquee, and the traditional wedding tunes have changed to live rap with an MC. Just what you need to keep you going while you work!
Completely caked in mud by this point of the day I didn't want to drive back on to the field again and get stuck in the mud again (only a tractor could have pulled us out at that point) so parked on a road nearby and had to haul all the equipment over a stone wall. 01:30 off we go again back to base via the 24 hour supermarket for last minute supplies. Back at base by about 03:15 to unload where the overnight guys were busy washing up the first load of crockery & cutlery for the wedding the next day. Finally 04:30 and time for a bit to eat and a couple of hours rest, then soon enough it's time to set up for the next wedding and off we go again! Keeps you on your toes this business - every day is a challenge, that's why we love it!
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