Lucy and Ben tied the knot at the charming Hendall Manor Barns situated at Herons Ghyll, near Uckfield.
Being one of the recommended caterers at Hendall, we were only too pleased to cater for Lucy and Ben, a lovely couple from Kent. Initially they wanted a very transient laid-back non-seated buffet feel but over the months they changed the format to a seated option, albeit still served sharing style to the tables and with the informal feel that they favour.
At Green Fig we will do it your way; whatever you like provided it is workable from a service point of view. We didn’t mind the idea at all of folks milling around grazing, but actually what they plumped for in the end worked brilliantly and meant they could have the hot food they really fancied.
The food element kicked off with canapé on the terrace after the ceremony along with welcome drinks. The canapé consisted of chicken satay, roasted vegetable bruschetta, pulled pork sliders and tomato, basil & mozzarella kebabs. Perfect with a glass of fizz.
Lucy and Ben, like many, chose to have the speeches first and get them out of the way so everyone could relax and get on with enjoying themselves.
The starters were sharing platters brought to each table consisting of Serrano ham, Manchego cheese, tomato & roasted pepper frittata, parmesan & sundried tomato Arancini, chunky homemade hummus with crudité and homemade breads. This type of food is so popular now, sociable and informal but really tasty and varied.
The mains were Moroccan lamb tagine and Italian chicken cacciatore, served with green beans and new potatoes. The children had their very own menu of chicken goujons (home made of course!), chips and peas, and I can safely say that everyone was very happy! Once again the clean plates and big smiles said it all!
Lucy and Ben had cupcakes as their wedding cake, and this doubled up as dessert, enjoyed with pots of coffee brought to the tables after the meal.
We loved catering for Lucy and Ben, and their guests were just as lovely and laid back as they are.