On Friday the Ginger Snap team set up the marquee in preparation for a wonderful wedding in Fife. To see a timelapse video of the set up, click here!
On Saturday the team left Edinburgh at 2pm, allowing plenty of time for the drive and to add the finishing touches in the marquee. After the wedding ceremony, the guests arrived at the house greeted by a full pipe band, a refreshing glass of champagne and some delicious canapes…
Scallops wrapped in Pancetta (Scallops supplied by the Bride’s family)
The guests were also treated to Gruyere Souffles with Red Onion Marmalade in Mini Tartlets, Smoked Salmon and Caviar on Horseradish Blinis, and Parmesan Tartlets with Shallots, before being called for dinner.
The main course was Pheasant Breast Stuffed with Cream Cheese and Thyme Wrapped in Pancetta with Dauphinoise Potatoes, Wilted Spinach and Baby Carrots with a Light Jus. Here is a photo of the service, making sure that every plate was hot and perfectly presented:
For dessert, the guests were treated to Rhubarb Semifreddo with Pistachio Cream and Honeycomb:
There were a couple of the younger guests who asked for extra honeycomb – it’s always nice when the food is appreciated by everyone!
Thank you to the Bride, Groom and their families and friends for inviting us to be part of their big day, we loved every minute (particularly the spectacular firework display at midnight!).
If you would like to find out more about how Ginger Snap could cater for your wedding or event, get in touch at email@example.com