For Jeanette and Gino’s wedding reception feast, they asked us to provide our Wedding Menu 3 for a party of 60 guests. We have several wedding menus to choose from and you can even create your own if you prefer, but as the couple have both enjoyed our tempting food in the past, they already knew exactly what they wanted and that was a hog roast Barton.
With this menu, our professional staff serve welcome drinks and a selection of canapés as your guests arrive. You can choose five canapés, and as Jeanette and Gino would have guests from around the world coming to their wedding, they decided on the very global options of mini Indian snacks, Peking duck wraps, mini Thai kebabs, dim sum appetizers and, for the Italian guests, our mini pizzas!
The happy couple would have two main course buffet options for their wedding meal, and while Gino prefers a good old hog roast Barton with crackling, apple sauce and stuffing, Jeanette favours poultry, so chose a whole spit roast turkey with fresh cranberries and our tasty sage and onion stuffing. Accompanying these would be fresh bread rolls and a selection of sauces, seasonal vegetables and their choice of potatoes – in this case, warmed new potatoes in a creamy herb butter.
For the two dessert choices, the couple asked us to decide, as they had so much trouble choosing and didn’t want to have a pre-wedding argument just about food! Jeanette had told us that her wedding colours were yellow and brown, so we couldn’t resist but coordinate the puddings and chose the lemon tart and profiteroles on behalf of them.
We arrived at the stunning Georgian hotel venue on Saturday around eight hours before serving time. It takes several hours to prepare and roast a hog and with a few courses to serve, there’s lots to prepare on the day. Everything came together perfectly, and we were proud to cook and serve a wonderful array of food items for the lovely couple and their guests. The hog roast Barton and turkey were both stripped clean, as everyone treated themselves to seconds or more, which is a great compliment for a chef like myself.