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
“I cannot thank you enough on your contribution to making our HOYS party so good…”
— Alexandra Fowler
“We had a fantastic time and the sausage and mash dinner has been talked about loads amoungst the guests who all loved it…”
— Jane and Paul
“Fiona, I have had so many amazing comments from guests at the wedding about you, the food, the staff, the service. We cannot begin to thank you for all the hard work you put in…”
— Amanda Howarth