On Saturday the entire Ginger Snap team headed to Fife for the beautiful wedding of a French bride and Scottish groom. The reception began around 4, with guests enjoying the glorious sunshine with a view over-looking the Tay.
Canapés at the reception included seared beef with a wasabi hollandaise, paella croquetta with squid and chorizo with a spicy tomato dipping sauce, iced tomato gazpacho with basil oil served with a parmesan crisp in a shot glass, and Scottish bresoala money bags filled with truffled celeriac remoulade tied with a chive.
There were also two canapé stations set up in the grounds, with two of our chefs offering guests foi gras and pear chutney with brioche, and ibérico ham with bruschetta.
Later in the evening, the guests made their way into the marquee for dinner. On the menu was a smoked salmon and crab mille feuille with horseradish cream and microherb salad, followed by confit of duck leg bonbon with duck breast, potato rosti, broad beans, baby carrots and a red wine jus.Dessert was a selection of mini lemon tarts, brownies, pavalova and crème brûlée served on vintage tea stands.
As the band played until 4am, we kept guests fueled with bacon rolls in the early hours too.
The wedding was full of lovely little touches, from the ribbon and pegs down the side of the marquee for guests’ hats, to the pick-and-mix sweet table.
It was a wonderful day to be a part of, we hope that the bride and groom have a blissful mini-moon, honeymoon and life together!
For more information on how Ginger Snap could cater for your wedding, get in touch via email@example.com .