Imogen & Elliot

On 7th August, we headed to Penrith for the wedding of Imogen & Elliot

Timings of the day

3pm – Ceremony

4:30pm – Welcome drinks & Canapes

6:30pm – Guests Seated

7pm – Speeches

7:25pm – Cut the cake

7:30pm – Wedding Breakfast

9pm – First dance & evening food

Midnight – Bar to close

The wedding was for 167 guests at a Marquee. After the ceremony we served welcome drinks of Champagne, Eldeflower & Water alongside a selection of canapes which included

  • Mini Yorkshire puddings & Pink Roast Beef
  • Blinis with Creme Fraiche & Smoked Salmon
  • Baby BLT
  • Spinach, Sun Blush Tomatoes & Goats Cheese Tarts
  • Croque Monsieur
  • Chicken Satay with Peanut Dip
  • Prawns on the lawn
  • Seared Tuna with Sesame Seed & Soy Sauce

The guests were seated, the the speeches were done before we served the wedding breakfast.

Starter

  • Chicken Liver Parfait with Onion Marmalade served with Mixed Leaves & Baskets of Home-Made Breads

Main

  • Fillet of Fell Bred Beef, Fondant Potato, Dishes of Lightly Dressed Green Salad & Jugs of Green Peppercorn Sauce

Dessert

  • Raspberry & White Chocolate Tart, Lemon Curd, Pistachios on an Italian Meringue served with Lemon Sorbet

 

From 9pm their was evening food available of Cheese & Biscuits and the wedding cake was cut up and served to the guests

At the end of the amazing day, they finished with a spectacular display of fireworks to celebrate with lots of dancing & drinking!

Thank you so much to you both for choosing KRC to cater for your wedding day, it was a pleasure X

Suppliers

Marquee: Bakerwood Marquees

Photography: Chelsea Canner

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