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Client Testimonials

  • Extremely pleased. From the moment we contacted Charlotte to tasting, to interaction prior to the wedding to the event itself Charlotte and her team were amazingly helpful and response

  • We just wanted to say a HUGE thankyou to you for all your help and support in the run up to the big day, the amazing food on the day and all your wonderful staff who put with all our unruly friends and family. We really did have the best time ever

    Lots of love, Vicky and Charlie

  • Your staff were great, they were professional, highly personable and nothing seemed to much trouble.

    Forgot to mention, Stejin Koopens, F&B Director at the Mandarin Oriental London was so taken with the hampers he was sending photo's to Heston Blumenthal who runs a restaurant in his Hotel!

  • From our first conversation i knew you were 100% switched on and knew what you were talking about, which gave me great confidence that you would do a good job. I also appreciated you going out of your way to help from the very start, even when my business wasn't guaranteed.

Archive For 'November, 2011'

Wedding Catering in Carmarthen

26 November 2011 at 15:12

WEDDING RECEPTION FOR 70 GUESTS AT RHOS-Y-GILWEN

Hi Charlotte,

Just like to say thankyou for catering for us at our wedding. The food was amazing!

All the guests commented on how nice the food was, some said it was the best wedding food they had had!!

Thanks again,

Rachel and Duncan

Wedding Catering 26th November 2011

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

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