Hot Fork Buffet - Winter Wedding
Westbury on Trym Village Hall Bristol – December 2004
Canapes on arrival with champagne
Mini yorkshire puddings with steak and horseradish
Crostinis with red onion and goats cheese
Smoked salmon cream cheese and dill
Wild mushroom creme fraiche and thyme in a pastry shell
Prawns, mange tout on skewers with a lemon mayonnaise dip
Main
Coq au vin
Salmon en croute
Vegetable jalouise
Side
Suede and carrot
Red cabbage with apples and bacon cooked in red wine
Parmesan parsnips
Baby jacket potatoes with hollandaise and chives
Dessert
Mini meringues with kiwi and raspberry
Chocolate cups with mango and mascarpone
Pastry tart cases with vanilla creme and marinated orange segments
Coffee and mints
Menus
Quotes
“The food was wonderful, the staff were extremely kind and wonderfully efficient. You all helped make the evening a great success and i trully appreciate it…”
— Julia Chiavetta
“I never once had any worries over catering, as i knew your standards are never less than perfect!…”
— Drew & Amanda Shore
“Thank you so much for making the whole occasion so enjoyable and so worthwhile. We all enjoyed ourselves…”
— JN Tidmarsh MBE JP