Testimonials

What They Had To Eat

Wedding in the garden 3.00pm to 3.30pm. Help move chairs into marquee.

3.30pm to 4.30pm. Tea, coffee (supplied by me) and elderflower with sparkling water and ice supplied by you, served on terrace (operating out of conservatory/house kitchen) with wedding cake in napkins (provided by you).

4.30pm Canapes and champagne

Little cherry tomatoes tartlets with ricotta and tapenade

• Mini Peking duck crepes with plum sauce
• Pork cocktail sausages with honey, grainy mustard and rosemary
• Mini Yorkshire puddings with roast beef and horseradish
• Prawns wrapped in filo with sweet chilli dip
• Mini Thai crab cakes with cucumber relish

Bottles of house water in “lemonade bottles”. CER Water bousers and funnel.

Ciabatta on wooden boards, 3 x olives, 2 x butter and 2 x olive oil per table all supplied by you (ramekins supplied by me) on tables ready for speeches. More champagne, served in reverse, Best man being served last, thus indicating we’re ready. Main: Beef lasagne (easy on the pasta) - with green salad and French dressing, with ciabatta and butter on the tables. 6 vegetarian guests.

No pudding you are doing a cake/dessert/cheese table ourselves for afters

Tea and Coffee station

8.45pm to 9.00pm ish Nick and Kitty performance.

Light candles outside.

Fireworks. Move some tables and chairs, put out bean bags.

11.00pm Evening Food

Bacon butties

12.30 curphew.

8 non wedding guests to be fed including 1 vegetarian

Waiting staff and co cooks

White table linen for 16no 5'6” round tables and 1no 6’round top table (for 12) cake table, buffet station and napkins

What They Had To Eat!

Ready from 3.15 for 3.30pm to 5.15pm max

Tea, coffee, and soft drinks: sparkling elderflower and orange juice.

Selection of sandwiches on brown or granary bread (no white) ham, Collier cheddar and home made chutney, ham and mustard and free range egg mayonnaise

Chocolate brownies

Flapjacks

Scones, clotted cream and strawberry jam

Barabrith

Welsh cakes

7.30pm canapés and champagne served in lounge

Parmesan shortbreads with caramelised onions and goats cheese

Blinis with smoked salmon, crème fraiche and dill

Smoked trout pate tartlets

Plaice goujons with homemade tartar sauce

Chous puffs with Stilton celery and walnuts

Quails eggs and celery salt

Main course

Beef Wellington with mushroom duxelle, red wine jus and watercress garnish

Served with new parsley buttered potatoes, carrots and beans

Before pudding: Colliers Cheddar cheese with fresh figs.

For pudding. Peaches or nectarines filled with mascarpone and vanilla sugar grilled.

Lavazza and teas.

In addition to providing: Waiting staff and cooks for both events

Crockery, cutlery and glassware for soft drinks, champagne and wine

What They Had To Eat

On arrival mince pies and mulled wine and venison sausages for the non mince pie eaters. (Rhos y Gilwen provide the mulled wine)

Home made pre sliced, soda bread on a small square wooden board with ramekin of butter
Menu
For starter a choice of 

Game terrine with Cumberland jelly 

or Filo tartlets with caramelised onion and goats cheese.

Demi tasse cup of curried parsnip soup with parmesan crisp over top of cup.

For main course either

Canon of lamb wrapped in Carmarthen ham with Perl Las cheese or

Pheasant breast with apples and calvados cream sauce

Vegetable gratin with red pepper coulis for the veggies.

Plated with pomme dauphinois served with swede and carrot mash, leeks and beans in dishes on tables for guests to help themselves.

Gin and tonic sorbet served in shot glasses with a slice of lime garnish
 
Trio of miniature puddings

Little ramekin of lemon creme brulee in piped chocolate heart filled with raspberry, slither of chocolate torte, dusting of cocoa powder and a square of winter berry pudding and compote.
Coffee (served from buffet station) and truffles provided by you.

Cold buffet for evening for 50 guests. 3 Salads (coleslaw, tomato and a vegetabley leafy one), cold meats (ham and beef) and left over roast pheasant legs, jacket potatoes.

Small Welsh cheese tower as wedding cake and for evening buffet with fruit, biscuits and butter for 70 guests

In addition to providing:

6no Waiting staff and co cooks

Portable refrigeration

What They Had To Eat!

House crockery and glassware but hire cutlery and champagne flutes (see below).

For Friday 21^st October 2011 for 40 guests: Prepared and delivered only: Chilli con carne including vegetarian for 1 guest, garlic bread and mixed leaf salad with dressing.

CANAPÉS from 5.30pm for an hour.

Mini Thai crab cakes with cucumber relish
Mini blinis with smoked salmon, creme fraiche and dill garnished with lumpfish roe
Devils on Horse back (Prunes or apricots with an almond in the middle wrapped in bacon)
Moroccan lamb filo triangles (cumin, almonds, sultanas and honey)
Parmesan shortbreads with red onion marmalade and goats cheese
Tempura prawns with sweet chilli dip

Guests called in for 6.00pm.

MAIN COURSE

Topside of Welsh beef cooked medium carved and plate by me with Yorkshire pudding and gravy. Rare for Bride and Groom.

Served with vegetables and roast potatoes in dishes on the tables for guests to help themselves. Horseradish and whole grain mustard and English. Gravy in boats on tables.

For vegetarian guests: Brides son Ryan. Large Yorkie filled with mushroom bourguignonne.

PUDDINGS

Selection of puddings: Mini pavlova with fruit and cream
Chocolate truffle torte (soft velvety chocolate mousse with Amoretti biscuit base)
Lemon tart

Selection of Welsh cheeses, biscuits, grapes and butter. On plates/cheese boards or slates on the tables

Sunday lunch for 50 guests. 1.00pm.

Hog roast, stuffing, apple sauce, mini roast new potatoes with garlic, rosemary, salt and olive oil

Tomato, avocado and mozzarella with basil dressing.
Coleslaw with red and white cabbage
Spinach, rocket, petit pois and minted feta with lemon dressing

In addition to providing:

Champagne flutes for reception drinks and toasts. Cutlery and port glasses for Saturday

Lasagne including 1 vegetarian portion salad and garlic bread 5 x 8 in foils for Sunday.

What They Had To Eat!

Blessing in Drawing room by Grandpa at 1.30pm with audience participation for an hour

Chairs to be moved to Stable Block by Ushers, Best Man and helpers

Canapes 2.30pm for an hour with fizz in flutes. Mini filo baskets with avocado salsa

Crostini with salsa verde and rare roast fillet of beef

Mini blinis with smoked salmon, creme fraiche and dill (no lumpfish roe garnish)

First call for guest to move to Stables at 3.30pm, second call 3.45pm, aiming to be in 4.00pm.

Main courses. Served from a buffet station at rear.

Whole sides of oak roast salmon from Black Mountain Smokery garnished with cucumber slices, lemon, prawns, radish and tomato flowers and fresh herbs

Hot slow roast shoulder of lamb cooked with onions, garlic, rosemary, thyme and red wine

Warm new potatoes with a sprinkle of fresh mint from Penpont garden

Penpont organic leaf salad with croutons, shavings of Parmesan and a Caesar style dressing

Cous cous salad with roast Mediterranean vegetables and a harrissa style dressing

Bean salad with green beans, broad beans, peas, courgettes, spring onions and parsley dressing

Crusty bread selection and butter

Pudding

Large pavlovas loaded with fresh cream and raspberries to share

After pudding is cleared, cut the cake, followed by 4 speeches.

Coffee and cake after speeches.

In addition to providing:

6no Waiting staff and co-cooks

Crockery, cutlery, water and milk jugs, cruets etc paid directly to Purple Parsnip Plate Hire (no VAT)

Refrigerated trailer

No table linen and napkins c/o you

What They Had To Eat!

CANAPÉS

Mexican - tortilla style/kidney bean/guacamole dip or spicy potato wedges

Thai - King prawns and chilli sauce

Indian - Veg Samosas

Greek - tomato/feta/olive kebabs 

USA - mini burgers, with relish and slice of cheddar!

Danish – Blinis with smoked salmon crème fraiche and dill

Italian - bruschetta with tomato and basil

MAIN COURSES

Indonesian chicken thighs plated on a bed of basmati rice with prawn crackers for the Thai theme
Salmon and spinach encroute plated with sauce, new potatoes and roasted winter vegetables, for the French theme. (Including 2 child portions)

Tortellini filled with pumpkin and caramelised onions with sage butter, grated parmesan, garlic bread and dressed rocket salad for the Italian theme. Including 3 childs portions.

Medley of miniature puddings including:

Banoffee pie in a shot glass within a piped chocolate heart filled with raspberry coulis, dusted with cocoa powder
Square of chocolate truffle torte dusting of cocoa powder

Heart shaped Welsh cakes

In addition to providing:

6no Waiting staff and co cook and KP

Portable refrigeration

What They Had To Eat!

Canapes

Sausages in honey, grainy mustard and rosemary

Smoked salmon blinis with crème fraiche and dill

Parmesan shortbreads with caramelised onion and goats cheese

Cherry tomato, mozzarella and olive kebabs

Starter

Caramelised onion and goats cheese filo tartlet with salad garnish

Salmon baked in filo with crème fraiche and dill

Rissotto for pregnant, lactose intolerant and allergic to salmon guest

1 plain salmon fillet for coeliac guest

Main course

Boned leg of lamb cooked pink, with smoked ham, rosemary, garlic and thyme. Carved at table on wooden board with carving knife and fork, by nominated carver, white apron and chefs hat.

All main courses served with hot new potatoes with parsley butter and seasonal vegetables on tables for guests to help themselves.

Vegetarian main course. Wild mushroom and red pepper risotto with parmesan shavings.

Pudding

Large pavlovas with summer berries on each table for guests to help themselves

Coffee and tea including herbal teas and real lint tea served in tumblers, served from buffet station after speeches.

In addition to providing:

7no Waiting staff including 2 to stay on for evening snacks and to run complimentary bar and co cooks

Portable refrigeration

2no Cookers, hot cupboards and gas

Coffee percolator, water boiler, 2 deep fat fryers, plate tree for starter

Chip cones

White table linen for 10no 6’ diameter round tables, drinks table and napkins

All prices quoted above are exclusive of VAT.

Crockery, cutlery and glassware for reception champagne on reception and toasts, red and white wine and water glasses with the meal. 60 pints, 72 white wine and 70 ½ pint for evening. Extra side plates, knives and white paper napkins for cheese in evening.

Paid directly to Purple Parsnip Plate Hire which is not VAT registered.

What They Had To Eat!

Canapes.

Parmesan shortbread with red onion marmalade and goats cheese

Cherry tomato, mozzarella and olive kebabs

Mini pitta pockets with roasted vegetables and halloumi

Plaice goujons with home made tartar sauce

Spinach and ricotta filo traingles

Soda bread and butter on tables

Starters chosen in advance: Trio of tail on King prawns with a dab of lime mayonnaise, oak smoked salmon and smoked trout and chive pate with 3 rectangular pieces of Melba toast stacked in a star.

Or Welsh goats cheese and walnuts with raisins soaked in sherry wrapped in leek, with rocket salad garnish and basil dressing.
Main courses chosen in advance
Skin on ethical white fish on a bed of plain risotto with little garlic, onion and double cream, with chunky tomato, fresh basil, black olive, onion and garlic sauce

Or Large Yorkshire pudding filled with mushroom bourguignonne in port, sherry, onion, garlic, red wine, crème fraiche and grainy mustard sauce

Or Artichoke, smoked cheddar and chestnut timbales served with a red pepper coulis

Seasonal green vegetables: Purple sprouting/broccoli, baby carrots/sugar snap peas/mange tout, in dishes in tables for guests to help themselves.

Wedding cake/pudding:
Three layered chocolate mousse cake with white chocolate cigarillos, with summer berry compote, raspberry coulis, mint and cocoa powder garnish.

Coffee and tea including herbal teas served at table.
In addition to providing:

Welsh/French Cheese board, biscuits, grapes and butter
Chunky chips as a late night snacks

6no Waiting staff and co cooks

Crockery, cutlery and glassware for reception drinks, red and white wine and water glasses.

Extra pints, halves, wine and water glasses for evening

White table linen for 5’ diameter round tables each sitting 8 and napkins.

Portable refrigeration

Cooker, hot cupboard and gas

Coffee percolator, water boiler, deep fat fryer, plate stacking system for starter