Our second outing to the beautiful setting that is The Pilgrims Rest in Battle (even better for us seeing as we live just up the road)!
Jess and Andy held the ceremony in the main entrance hall, followed by drinks and canapé in the bar area. The canapé consisted of Mini Toad in the Hole, Filo Tartlets with Pesto & Cream Cheese with Sundried Tomato, Quails Scotch Eggs, and Tomato, Basil & Mozzarella Kebabs.
After milling around and a few photos the guests took their seats in the dining room which looked amazing. With the fires roaring, low lighting, rustic tables and furs on the seats it really is a unique and cosy setting for intimate dining.
Jess and Andy had chosen a 3 course meal to be served to guests individually. The starters were Trio of Salmon, (smoked Salmon, flaked hot salmon, salmon & chive mousse), Homemade Ham Hock Terrine with chunky piccalilli & farmhouse bread and Roasted Mediterranean Vegetable Bruschetta as the vegetarian choice.
The mains were Slow-roasted Pork Belly with wilted greens, sweet potato mash & a white wine & thyme jus, Chicken Breast stuffed with Sundried Tomato & Mozzarella wrapped in Serrano ham served with Mediterranean vegetables and home made Winter Vegetable Pie with creamy mashed potato & vegetable gravy. Comforting food which complimented the setting perfectly.
Desserts were either a Trio of Desserts (Rich chocolate & orange terrine, strawberry pavlova, filo tart with lemon cream) or Lemongrass Brulee with homemade shortbread.
The food went down really well with several guests passing on their appreciation to us personally which is always more than welcome.
In fact the weather was the only disappointing element of the day, but where better to be in miserable weather than by an open fire with all of your family and friends enjoying fabulous food and a few drinks!
Jess and Andy were a delight to deal with all along and we wish them both a very happy future together.