Catering for a romantic summer wedding was on the cards for us on Saturday, as we helped to celebrate David and Miranda’s wedding reception in a beautifully decorated barn with a hog roast in Masham. Following a traditional service in their local church, the happy couple and their large party of guests moved on to the picturesque barn in a family friend’s field. There seems to be a trend of informal dining at many weddings these days, as we’ve mentioned in the past. However, after her traditional church wedding, Miranda wanted a traditional sit-down multiple-course dinner, as she had always dreamed of.
While the couple knew they wanted a hog roast in Masham for their main meal, which we carve and serve buffet-style from our serving tables, they wanted to create a bespoke menu as well as this, rather than simply choose one of our sample ones. This is always fine by us – we want to help our customers to have the best day, and being highly experienced in wedding catering for many years now, we know just how important it is to listen and to help plan to a bride and groom-to-be’s wants and needs for the food service on their special day.
Miranda already knew what some of their menu items would be; for years, she knew that she wanted champagne, canapés and amuse-bouches to be served when the guests arrived. She’d always thought of having edible flowers as part of the starter, a hog roast in Masham for the main and the dessert had to be chocolate flavoured. Combining our Wedding Menu Option 6 with some of these would make the perfect formal wedding dinner for the couple, with the slight informality of having their much-anticipated hog roast buffet.
Our team arrived nice and early to start roasting the pig, which took several hours, and then we prepared the salads, potatoes and vegetables. We had delicately arranged the stunning canapés and amuse-bouches, which were served with champagne to the well-dressed family members and friends as they entered the barn. The succulent hog was cooked to perfection and as the starters of sea bass and flowers were served to seated guests, I started to carve the beast, cutting off lots of crackling. David and Miranda were the first in the queue and were both thrilled with the presentation and taste. The only thing that could round off such a wonderful day was our delicious, handmade chocolate torte.
