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| Afternoon tea sandwiches on arrival - a difference to canapes! These were: Beef, watercress and horseradish croissants Cucumber, cream cheese, rocket and homemade piccalilli sandwich Lemon and dill muffins with smoked salmon |
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| Putting the finishing touches to the cured meat sharing platter - Ham, parma ham, pastrami, salami, chorizo, courgette carpaccio, peppadew peppers with lemon & tarragon ricotta filling, sun dried tomatoes, olives, gherkins & cocktail onions |
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| Chef Brad fills up smoked salmon taramasalata, tatziki & hoummous in my collection of vinatge dip dishes |
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| The other half of the sharing platter : Honey and lemon chicken skewers Prawn and pineapple skewers Baked St. Eadburgha cheese with cranberry and orange relish Parmesan shavings There are also the filed peppadew peppers, olives and sun dried tomatoes scattered in there too. |
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| St Eadburgha cheese for the sharing platter - from Gorsehill Abbey Farm in Broadway about 7 miles from the wedding |
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| One for the top table - the meat sharing platter with dips. |
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| Sharing platter takes shape. Spot the new plates (an Ebay haul) |
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| While we were putting that together our other chef was busy putting together the leek stuffed fondant potatoes for the main course. This lamb dish we served for a dinner party a few years ago seems to be one of our most popular wedding main course dishes. |
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| Your chef for today is..... While I was driving to the venue in the morning Brad and Gabbie were snapchatting selfies in negative. Lovely. |
Some other wedding blog posts
Sharing platters
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