26/05/2024
We cooked for Karen and Edward’s wedding reception this week. It was a lovely and intimate event at Carol’s (groom’s sister) house. Seeing everyone enjoying out food is such a great feeling. We’ve made a selection of canapés to start with : venison salami and homemade rhubarb chutney, smoked salmon tacos with cucumber pickle and ham hock and pea purée crostini. Some seasonal dishes on the buffet table included, mini fritattas, roast beef in Yorkshire puddings, wild rice salad and rainbow coleslaw. To finish we had sticky toffee pudding, fresh fruit salad and a selection of local cheeses