Only just cleared out from the wedding two days ago and we’re back at Gildredge Manor again.
With over 90 guests Hannah and Alexander had to have their ceremony in the Long Room upstairs, as the Garden Room can only seat 60 or so for the service. That means a quick turn around of the room while the guests are downstairs having their arrival drinks.
With the room set and ready to go the guests were in for a real treat. We love it when couples come to us with a clear idea of the foods they really want to have on their special day, and Hannah and Alexander had loads of ideas involving many different cuisines – all a far cry from Roast Beef or Chicken Breast! Hannah’s job as a flight attendant takes her to many different places, which was the inspiration for their wedding food.
After much deliberation at the tasting (included in all of our wedding packages) they decided on a bespoke Asian menu that Chef Ben helped put together (his speciality is South East Asian food after his time in Bali).
Starters were sharing platters of Chicken Satay Skewers, Sambal Udang (Balinese sautéed Prawn with Chilli Tomato sauce), Tom Yum (Thai Vegetable Broth), and Chilli Nam Pla (Fish sauce).
Then for the main the guests enjoyed slow cooked Ox Cheek Rendang, Thai Green Curry and Balinese Coconut and Lemongrass Fish Parcels wrapped in Banana Leaves. These were served with steamed Jasmine Rice and Chilli and Ginger Fried Noodles. And they were cooked as they should be – spicy!
As if it couldn’t get any better the dessert was a Lemongrass Crème Brulee with Ginger Shortbread, and a Pineapple and Passion Fruit topped Coconut Pavlova. A truly amazing feast and Chef Ben was in his element cooking the food he loves to cook the most. It was a real hit with the guests too.
We’re so glad we got to cook the food Hannah and Alexander love too, and that they had such a wonderful time. We wish them both all the very best, there will certainly be no lack of spice in their life!