Gemma & Andy’s December Wedding

Gemma and Andy came to us at Green Fig with a very clear idea of what they wanted for their wedding at Pilgrims Rest in December.

Certainly the food and drink was to be a main feature of the day, but actually they put so much into all of the other details to bring together what was a truly stunning day.

Decorations

Gemma and Andy wanted to make the most of the fact that it was a December wedding so two beautifully decorated Christmas trees in the main hall set the theme, and what better than hot mulled cider for guests to enjoy after the ceremony and during the photos.

The dining room was also decorated beautifully with foliage and candles and amazing baubles with candles in suspended from wooden beams that Andy had made. Each guest had a personalised gingerbread on their place setting and the table looked amazing with silver chargers and tartan blankets on the backs of the chairs.

Afternoon Tea

The first of two sit down meals was a small Afternoon Tea for the 16 close family and friends who attended the ceremony. The savoury and sweet treats were displayed on the impressive hand made wooden stands that Andy had made, and brought to tables along with bottles of fizz and of course tea and coffee.

A further 22 guests arrived and all of the wedding party were treated to a variety of cocktails made by a specialist company, Twisted Lemon for the next few hours, while we were re-setting the dining room for the next wave of food; a menu that we had worked closely with Gemma and Andy to create.

The seven course menu

And what a menu it was! Seven courses no less, plus coffee. Gemma and Andy wanted to add three amuse-bouche to the menu which was a mix of new ideas created for them using the ingredients they wanted and our Premium Menu. The result was a truly gastronomic foodie-feast!

 

Amouse-Bouche: Prawn Cocktail served on a canape spoon
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Venison & parsnip croquettes with plum & juniper chutney
Roasted fig wrapped in pancetta with goat’s cheese
Smoked haddock & quail scotch egg
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Amouse-Bouche: Miniature Bunny Burger in a home-made sesame seed bun
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5-hour slow cooked ox cheek with creamy mash, roasted parsnips, carrots & a red wine jus
Filo basket with a wild mushroom & spinach ragout, served with a root vegetable mash
Slow roasted shoulder of lamb served with Boulangere potatoes

Roasted parsnips, carrots & a light tomato & rosemary jus
Lightly spiced red cabbage
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Amouse-Bouche: Bauble of Christmas pudding gin
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Salted caramel pecan pie
Lemongrass creme brulee with homemade star-shaped shortbread biscuit
Trio of desserts: Banoffee pie, Rich chocolate & orange terrine, Sticky toffee pudding & toffee sauce
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Cheese, biscuits, bread & accompaniments
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Coffee & Mints

The Wedding Breakfast was always to be the main event, and the bride and groom set off for their honeymoon at 10pm ish probably still very full but with a doggie-bag of some of the Afternoon Tea leftovers to keep them going on their journey.

The hard work Gemma and Andy had put into the finer details for their wedding certainly paid off and it was a pleasure to be a part of such a unique and wonderful day.