3rd June 2016
20th July 2017
Last year in mid December we had the honour of providing the catering for Ross and Charlotte’s wedding at Rise Hall in the East Riding of Yorkshire. Rise Hall is famously known for its owner, Sarah Beeney and the journey of it’s restoration from brink of dereliction which was featured on Channel 4 as “Sarah Beeny’s Restoration Nightmare.” Rise Hall is now one of the England’s most beautiful wedding and events venue’s with 97 rooms and stunning grounds, creating the perfect backdrop for any winter wedding.
What we loved about Ross and Charlotte’s brief for their winter wedding, was their openess to options when it came to the menu we were creating. They both knew what they didn’t want, and gave us a few pointers for what they loved, but left it in our hands to create something which would be a part of their magical day and guests would remember.
As their ceremony was held at Rise Hall’s chapel, the newly wed pair and their guests made the most of the crisp blue skies and winters day for photographs with James Green Studio during the early afternoon, whilst everyone was invited into the main hall to enjoy drinks and canapés in-between. The canapés menu was very much left in our hands to design, with the brief of the bitesized treats being festive-inspired. As ambassadors of all things seasonal and local we created a small menu of;
Slow roasted belly pork with dehydrated apple crisps, salted popcorn & Coven Garden apple sauce.
Miniature Oscar Cleve fish & chips with tartare sauce & minted pea puree
Caramelised Christmas nuts.
Lincolnshire sausage wrapped in bacon with onion jam & purple mustard.
After Ross, Charlotte and their guests had their photos taken with James and Merika, guests were invited into the drawing room which was dressed with Christmas trees and beautiful winter-inspired table centre pieces, along with their indulgent Cheese Wheel Wedding Cake on display.
Starters were light and delicate with two very different flavours to make way for a hearty main course. We served;
Smoked salmon with brown shrimp, watercress, coral mayonnaise and charred lemon, and
White onion soup with homemade onion bhaji.
One of Ross and Charlotte’s loves when it came to our menu brief was pie, mashed potato and gravy, and really wanted this to be served as their main course. There was a beautiful informality to this course as we served two full sized pies to each table, which were placed on large wooden boards with two choices of gravy, a can of stout and a pie slice. Whilst we love plating up and creating beautiful delicate plates of food, there’s nothing like a hearty homemade pie on a cold winters day after a few glasses of fizz. Ross, Charlotte and their guests got stuck in with slices of pie being cut up by guests and served at the tables.
The menu was;
Turkey and stuffing pie with shortcrust pastry
Steak and ale pie with puff pastry
Both served with mashed potatoes, honey roast carrots and parsnips, seasonal greens and extra gravy (it’s a northern thing).
For guests with dietary requirements we created individual gluten free pies with the same meat fillings and allergen friendly pastry and gravy, and individual vegan pies with vegan pastry, gravy and winter slow roasted vegetables for their vegetarian guests.
