Carrie and Mark chose the beautiful Gildredge Manor for their big day – a venue we are very familiar with! 
And for a small wedding of just 40 guests this one had it all! A videographer as well as a photographer, a characaturist, a sweetie cart, DJ, disco, professional look-a-likes and a couple of garage DJ’s who whipped down from London to do a one-hour set. On top of that the biggest cake we’ve ever seen!
Well, even with all this exciting stuff going on our bit was very-well received. They started off with Prosecco and canapé including Miniature Toad in the Hole, Chicken Satay Skewers, Roasted Mediterranean Vegetable Bruschetta and Thai Crab & Chilli Toasts.
For the Wedding Breakfast they went for a Hot Fork Buffet – a really popular choice now as it is quite informal and easy to please everyone. On the menu for Carrie and Mark was Minced Beef Lasagne, Slow Roasted Pulled Pork with Crackling and a Rich Homemade Gravy, Poached Chicken Breast with a Light Lemon Sauce & Roasted Mediterranean Vegetable Lasagne.
Accompaniments were Roast & New Potatoes, Homemade Coleslaw, Tomato, Mozzarella and Red Onion Salad, and Steamed Summer Vegetables. Different combinations of food chosen by the couple, and catering for everyone’s tastes. 
On the pudding menu was Treacle Sponge, a Fresh Fruit Platter and the piece de resistance: Salted Caramel Cheesecake with Milk Chocolate Drizzle and ‘Crunchie’ Pieces – something our Chef, Ben had put together just for them….and it looked delicious!
Later on in the evening the wedding party took a break from all the entertainment to have another feed, this time a simple Finger Buffet – perfect to re-fuel before hitting the dance floor again.
Guests enjoyed Coronation Chicken Tortilla Cones, Vegetable Spring Rolls, Lightly Salted Kettle Chips, Sesame Prawn Toasts, Chicken Satay Skewers & our delicious home-made Puff Pastry Sausage Rolls.
What a brilliant day and we were chuffed to be part of it. We wish Carrie and Mark all the very best for their life together.