Strathallan Castle Wedding in October

At the end of October, as Autumn started to settle in, the Ginger Snap team made the journey up to Strathallan Castle in Perthshire having spent the previous afternoon setting up the marquee for the big day.

We served Champagne, white wine and a beetroot, apple and ginger mocktail in one of Strathallan Castle’s beautifully restored banqueting rooms alongside a selection of our signature canapés and a cozy fireplace. Some of the canapés we served included a mushroom veloute with tarragon oil and a brioche toast dipper:

Srathallan Castle Scottish Marquee Wedding Autumnal Theme Mushroom Veloute Tarragon Oil Brioche Toast Dipper Canape

Goat’s cheese rolled in ash, fig puree, honeycomb and red amaranth on a pecan crisp:

Srathallan Castle Scottish Marquee Wedding Autumnal Theme Goat's Cheese Rolled in Ash, Fig Puree on a Honeyed Pecan Crisp Canape

Sous vide smoked pheasant with a date chutney and micro rocket on a walnut croute:

Srathallan Castle Scottish Marquee Wedding Autumnal Theme Sous Vide Smoked Pheasant with a Date Chutney on a Walnut Croute Canape

Whilst the adults were being served drinks and canapés event manager Alex searched high and low throughout the castle for the children who would not be staying for dinner and delivered individual party food boxes to them containing sandwiches, pom-bears, juice boxes and a delicious Ginger Snap chocolate brownie.

Following the reception the guests left the castle to enter the marquee for the wedding breakfast where they were greeted by their names hanging from tree branches and attached to either a conker, apple, pine cone or berries showing them which table they would be sitting at.

Strathallan Castle Scottish Marquee Wedding Autumnal Theme Table Layout Design

In place of a starter the couple opted to have a traditional French palate cleanser consisting of a Trou Normande using Calvados provided by the groom’s family from France served over apple sorbet in a whisky glass.

Guests were then treated to a succulent leg of lamb with shoulder of lamb bon bon, dauphinoise potatoes, baby carrots and a melt-in-the-mouth spinach bon bon with a rich red wine jus:

Strathallan Castle Scottish Marquee Wedding Autumnal Theme Main Course of Leg of Lamb, Shoulder of Lamb Bon Bon, Dauphinoise Potatoes, Baby Carrots, Spinach Bon Bon and a Red Wine Jus

Pudding was a combined effort with guest Alice providing the wedding cake and Ginger Snap making additional quantities using Alice’s recipe. The cake was then served with Berry Compote and Chantilly Cream:

Strathallan Castle Scottish Marquee Wedding Autumnal Theme Wedding Cake served with Berry Compote and Chantilly Cream

After dinner we set up a tea and coffee station alongside a selection of cheeses sourced by the groom’s family from France with biscuits, figs and grapes provided by Ginger Snap for guests to graze on between Ceilidh dances:

Strathallan Castle Scottish Marquee Wedding Autumnal Theme Late Food Cheese Table during Ceilidh

The dancing continued into the wee hours when the carriages arrived to carry everyone off to their beds after a wonderful day of celebration.

If you like what we created for this wedding and want to find out what Ginger Snap can do for your special day then please don’t hesitate to get in touch with our events management team at info@ginger-snap.co.uk

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