The cake maker was Tracey The Cake Lady, who works locally to us. It was a three-tier buttercream cake, which was surrounded by flowers on the cake table on the day. Willow and Bear called this their ‘cake meadow’! Each tier was a different flavour – raspberry and white chocolate, lemon and Victoria sponge.
The caterers were Hog & Apple, and everyone commented on how amazing the food was throughout the day. They had also served a small handful of our family, plus the bridal party, the night before the wedding – a casual feast of pulled pork sliders, salad & mac ‘n’ cheese!
The canapés included Yakitori chicken skewers, buffalo cauliflower wings, curried arancini, and everyone’s favourite: mini steak pies & peas, served with a mini stein of beer! The starter and main for the wedding breakfast were served on sharing boards. The starter was an Italian antipasti selection, including focaccia, cured meats, mozzarella, hummus, and chutney. The main course featured three types of beef – sirloin, glazed short rib and beef croquette. The vegetarian guests enjoyed a trio of cauliflower steaks, halloumi and veg skewers and sweetcorn fritters. Both mains were accompanied by chimichurri, roasted vegetables, parmentier potatoes and creamy cabbage with pancetta, as well as harissa sweet potatoes with tenderstem broccoli. It was a feast!
Dessert was a classic sticky toffee pudding accompanied by vanilla ice cream, finished with a chilled serving of limoncello, supplied by Thicket. The evening food, also supplied by Hog & Apple, was a delicious Chicken Shawarma or Falafel wrap.
