Lyndsey and Grant's Wedding

– Mini Falafel (Gluten Free & Vegan)
– Hummus & crudities (Gluten Free and Vegan)
– Wild Mushroom & Tarragon Tarts (Gluten Free and Vegan)
– Quail Egg Scotch Egg
– Vietnamese Spring rolls

After drinks and canapes in the sunshine it was time to go into the Tipis and be seated ready for dinner!

To Start:
Pesto Arancini with Rocket, Sun Blush Tomato Dip, and Parmesan

Gluten Free and Vegan Option –
Seared Polenta with Shaved Fennel Salad, Tomato Relish and Rocket

—
Carve Your Own Roast Cumbrian Lamb – Pink
Jugs of Gravy

Gluten Free and Vegan Option –
Harissa Spiced Aubergine with Pomegranate, Pistachios, Green Olives and Cherry Tomatoes

Dishes of:
– Thyme Roasted Potatoes
– Glazed Carrots
– Braised Red Cabbage
– Chargrilled Tender Stem Broccoli
– Roasted Mediterranean Vegetables
—
Lemon Cheesecake with Raspberry Coulis and Fresh Raspberries

Gluten Free and Vegan Lemon Cheesecake
—
Cafetieres of Coffee & Chocolate Fudge

Once the food was done it was time first for speeches followed by the first dance! Once dancing was underway the photobooth opened and was ready for everyone to go and get some pictures to remember the evening!

After a long night dancing and drinking it was time for the evening food!

Lyndsey and Grant chose Pizzas. They loved the idea of pizzas on the big pizza paddles being handed and walked around for guests to take a slice and enjoy!

The pizza toppings they chose were:
Sourghdough Pizzas
– Pepperoni
– Margherita
– Mediterranean Vegetables and Rocket – Vegan and Gluten Free Option

After pizzas, partying and drinking it was midnight and time to move into the coach house to carry on the party!