Ben and Kerry’s Wedding

 

Ben and Kerry were married on a beautiful sunny day in Comrie, Perth in a gorgeous outdoor setting, festooned with bunting and hay bales. This was our first ever wedding event that we had catered and I couldn’t have asked for a more laid back and positive couple to cater for. The only requests were for luscious and plentiful fresh dishes, family friendly flavours inclusive for kids.

For their drinks reception, we arranged an antipasti table to compliment personal contributions from their guests. Ben’s parents are bakers and so had brought a wide and delicious selection of bread from their bakery. Una’s olive tapenade was a big hit and again so tasty, as was Emma’s sweet chilli jam. Both of which had provided such generous amounts that they were happily revisited at the midnight cheese board.

From these elements, we decided to go for Spanish and Italian antipasti. Warm Spanish tortillas, topped with Parma ham, classic and studded with chorizo were cut into traditional tapas bites. Alongside, fresh Caprese skewers with basil pesto dip, Padron peppers grilled and seasoned, Parma ham, prosciutto and salami and finally some lemon and herb marinated olives. All were a very welcome addition to a celebration tipple from the fantastic gin station or Ben’s amazing bar that he had lovingly constructed, fully stocked with draught beers.

Later, after a range of outdoor games and cheer, dinner was served on vintage platters for guests to share at their tables. A local Hog Roast company were providing the meat and theatre with a slow roast in the courtyard. While our menu included fish and vegetarian options, salads and sides that worked together with the pork. A lovely evening was had with a great crowd of hungry and happy folk, two types of potatoes were very well received!

Dessert time and a family friendly classic of sea salt brownies with fresh strawberries and cream. Our brownies are soft in the middle with a meringue like crust, always a crowd pleaser with a reviving cup of Edinburgh roasted coffee.

The evening was mainly concentrated on the dancefloor and ever popular silent disco to combat the after 11pm noise rules at the venue. Outside an inviting campfire was lit, and at around midnight (I confess a tad later than planned) we brought out a luscious cheeseboard, with an array from our favourite cheese monger I. J. Mellis. More chutneys appeared from another beloved guest and were served alongside Peter’s yard sourdough crackers.

It was a very special wedding to cater, not as it was our first, but because Ben and Kerry brought together such a wonderful and loving party of people. A testament to what a brilliant team they make and true inspiration for why catering weddings are the most fun!

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Ben Winger

1 year ago

We’re considering renewing our vows already… Such a brilliant three days. The food could not have been better, so many of our guests said it was the best food they’d ever had at a wedding, and who doesn’t love a midnight cheese board?

Cara MacKenzie

1 year ago

Hi we are trying to plan our wedding and what you described above is exactly what we would like. Oh venue is Neidpath Castle and although we have the entire venue no room is big enough to hold a formal sit down dinner for all our guests (approx 100-120) so we are keen to find a creative way to serve everyone that still looks stylish. I like the idea of a hog roast accompanied by lovely salads and sides. My partner is actually a vegetarian as are a few guests so I don’t want them to feel left out with just the hog roast on its own. I’d like to offer a snack/canapé before and eve snack if I could but we are on a tight budget of £2500. We also need to think about drinks / bar as well. Would you be able offer something for this price?

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