James & Kate said…
“You made everything so easy. We really loved getting to know you beforehand and the fact that you spent quite a few hours at our own home seeing what we were like as a couple was great. The tasting of the creations that Matt made, made it very difficult to decide what to chose, everything was so yummy.
On the day itself I had so many lovely comments from friends and family about how nice the serving staff were and how Gemma noted what everything was as it was served. No one seemed to be waiting a long time and everything was as delicious and beautifully presented.
Being able to create a menu from scratch is incredible. I think our favourite dish has to be the lamb shank! The meat just fell of the bone and wasn’t greasy, it simply was just perfect.
Weddings can be stressful to organise but we knew we didn’t need to worry with the food we’d chosen. They also greatly helped with advice on other areas such as the bar and timings. You even accommodated that we wanted a friends’ ice cream specially with one of our puddings. Both Gemma and Matt are lovely people to know and I’d recommend them in a heartbeat.”
James and Kate tied the knot in the beautiful rural village of Parwich in the Peak District. After a church ceremony the happy couple took a horse drawn carriage up the road to the beautifully refurbished village hall for their reception.
This lovely couple wanted a classic wedding breakfast with a twist so during our initial meeting we suggested they each choose their favourite dishes to enjoy as part of their big day – what would they order in a restaurant? what would be their perfect menu? (After all, it’s your special day, of course you should be eating the food you love as well!)
For the canapes, they chose classic Yorkshire nibbles, mini scotch eggs with black pudding and apple plus rare roast beef in mini Yorkshire pudding with horseradish cream, as well as caprese skewers with tomato, basil and mozzarella drizzled with a homemade strawberry balsamic glaze.
The village hall had been transformed into a stunning reception area complete with round tables, crisp linens, beautiful hydrangeas and hanging paper lanterns, and guests had pre-ordered their meals based on James and Kate’s carefully curated menu.
Smoked salmon, potted prawns and lemon cream with sourdough toasts
Jewelled ham hock terrine with apple chutney and sourdough toasts
Goats cheese and red onion tart with watercress salad (v)
Chicken three ways: ballotine wrapped in parma ham, breaded bon bon and mini chicken pie
Steak and ale pie with red wine gravy
Slow braised lamb shank with celeriac mash, crispy leeks and mint sauce
All served with dauphinoise potatoes and honey roast seasonal vegetables in the centre of each table.
Chocolate brownie with vanilla ice cream
White chocolate, honeycomb and passionfruit cheeecake
Individual sticky toffee apple crumble with vanilla pod custard
Official photos (top two) by Michael Hope-Smith at Three Six Seven Nine.