CLARE & ADAM's Wedding Story
All our catering for our 68 guests was provided by The Gamekeeper's Inn.
At 2pm we had a drinks reception of prosecco and canapes provided by The Gamekeeper's Inn, served outside in the sunshine. We had truffle and potato croquettes with truffle mayonnaise, honey roasted pork sausages, and chicken liver parfait with red onion marmalade on a ciabatta croute.
At 4pm we enjoyed a wedding breakfast in the Netherside Suite.
For starters we had confit of duck croquettes, dresses leaves and sweet chilli sauce, or vegan pear tart, red onion marmalade and dresses salad
Our theme was Summer Wedding – with coral, blush pink, ivory and gold, and stone suits to match the summer theme.
Our mains were roast pork with apple sauce, yorkshire pudding, seasonal vegetables and a rich jus, or vegetarian broccoli & brie puff pastry parcel with a tomato and herb sauce.
For dessert we had assiettes of chocolate brownie, lemon tart and strawberry pavlova, as well as tea, coffee and truffles.
We served merlot and sauvingon blanc on the tables and prosecco for the toasts.
Finally, we had an evening supper of sausage sandwiches with hand cut chunky chips.
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