E & T’s Big Day.

The beginning of May bought with it the start of wedding season! For this weeks blog we are off to the Red Barn to remember E & T’s day.

In the lead up to the big day we set up the tables with our gorgeous sage green napkins on top of our crisp white table cloths. Alongside this we laid our cutlery and glassware. The tables were then finished by the family with their own lovely vases and flowers of all colours.

When Saturday came around we were ready to meet E, T and their guests as they came out of their ceremony with a choice of Prosecco and lager. The weather was nice so they were able to spread to outside for those that wanted to.

E & T decided on canapés during the drinks reception. From our extensive list they chose honey mustard sausages, tempura prawns, tomato crostinis and cheese straws. As always these went down really well and always fill the gap between the ceremony and wedding breakfast just perfectly.

Once guests were seated we set about serving them their beautifully chosen wedding breakfast. For main course guests were served Aged Norfolk Beef on a bed of kale with carrot puree, fondant potato and red wine jus. Veggies and vegans were served vegetable wellington with tender stem, fondant potatoes and jus. Dessert for everyone was white chocolate panna cotta with a tropical coulis. Vegan option was a rainbow fruit salad.

Complements were coming through to the kitchen from all directions and plates were so empty they almost didn’t need cleaning!

From here on we did a full pay bar and E, T and their guests partied into the evening. Their evening food was served by the amazing guys at Bordoli Pizzas. It’s always a pleasure to see them!

We were very pleased to be a part of their day and as always loved being asked back to the Red Barn.

Wishing E and T all the best in their future life together.

Sophie x