Cate & Henry

Wedding weekend at Low Hall The Lakes! We headed to Low Hall for a wonderful 3 day mid-week wedding for Cate & Henry.

Timings of the day – Tuesday

7pm – BBQ

The night before the wedding we catering for 84 guests with a BBQ which included

  • Duck & Chilli Sausages
  • Chicken Skewers Marinated in Olive Oil & Garlic
  • Chilli & Garlic Prawns
  • Halloumi & Char Grilled Vegetable Kebabs
  • Wood Fired New Potatoes with Garlic & Runner Beans
  • Ottolenghi Green Herby Cous Cous
  • Heritage Tomato & Pomegranate Salad
  • Lightly Dressed Green Salad

Timings of the day – Wednesday – Wedding Day!

1pm – Ceremony

1:30pm – Welcome drinks & Canapes

3pm – Guests Seated

3:30pm – Wedding Breakfast

5:30pm – Speeches

6:30pm – Tea & Coffee

7:45pm – Cut The Cake

8pm – First Dance

9pm – Evening Food

On the day of the wedding we catering for 94 guests, including children. As soon as the ceremony was over we started serving the chosen canapes which included

  • Smoked Salmon Blinis with Dill Creme Fraiche
  • Minted Pea, Feta & Asparagus Tarts
  • Crostini with Chicken Liver Pate & Onion Marmalade

The guests were seated at 3pm, ready for the wedding breakfast to be served at 3:30pm. The couple opted for sharing platters to start, followed by a plated main course and then also a plated dessert.

Starters

  • Lakeland Sharing Platter – Cumberland sausage, Smoked Salmon, Black Pudding Scotch Eggs, Goats Cheese Croquettes, Chilli Jam, Waberthwaite Air Dried Ham & Melon
  • Vegetarian Platter – Falafel Scotch Egg, Goats Cheese Croquettes, Chilli Jam, Melon & Mushroom and Truffle Pate
  • Gluten Free/Dairy Free Platter – Cumberland sausage, Smoke Salmon, Black Pudding Scotch Eggs, Chilli Jam, Waberthwaite Air Dried Ham & Melon

Main Course

  • Pork Belly & Braised Pork Bon Bon with Cider Jus, Fondant Potatoes, Stir Fried Cabbage & Bacon
  • OR Roasted Vegetable Wellington, Wild Mushroom Chasseur Sauce with Fondant Potatoes & Stir Fried Cabbage

Dessert

  • Chocolate Orange Profiteroles with Dark Chocolate Sauce
  • OR Gluten Free & Dairy Free available
  • Tea & Coffee

At 9pm, it was time for evening food!

  • Home-Made Pizzas with 3 different toppings

Timings of the day – Thursday

1pm – Buffet Lunch

We returned to Low Hall the day after the wedding to provide a buffet lunch for 62 guests before they returned home

  • Beef Bourgignonne
  • Butternut Squash, Chickpea & Spinach Curry
  • Fish Pie with Salmon, Haddock & Prawns
  • Hot Buttered New Potatoes
  • Rice
  • Mixed Summer Salad
  • Selection of Breads & Butter

 

Congratulations to you both, and thank you so much for choosing us to cater for your amazing 3 day wedding!

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Suppliers

Florist: Picking Posies

Photographer: Joe Mather

Videographer: Wooden Cinema Films

Evening Band: The Beatroots

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