There were so many personal finishing touches at this wedding that it is difficult to know where to start!
Ginger Snap arrived at the gorgeous venue of Blairquhan Castle on the Friday, the day before the wedding, to set everything up for the big day. That evening, Event manager Tania, chef Kate and the team prepared a relaxed and tasty meal for 42 of the wedding party, including fajitas, eton mess and marmalade panettone bread and butter pudding.
On the wedding morning, Tania and Kate returned with our waiting staff team to serve a classic brunch of eggs Benedict, along with a selection of pastries, fruit salad, yogurt and granola to ensure that everyone in the bridal party was fuelled for the day ahead!
By late morning, the remainder of the Ginger Snap team had arrived to prepare for the wedding reception and dinner; the front of house team dipped over a hundred champagne flutes in edible glitter to add a little sparkle to the drinks for the guests as they left the grand ceremony room, whilst the chefs prepared a selection of delicious canapés for family and friends to enjoy.
The canapés included mini Yorkshire puddings with rare roast beef and horseradish cream, chargrilled loin of venison with red currant jelly, pickled red cabbage and orange relish on toasted brioche, as well as these pretty sorrel pancakes with beetroot cured salmon, lemon crème fraîche and sorrel leaves:
The guests were so complimentary about the canapés and service, which is always appreciated! At around half past 4, the speeches began and Ginger Snap took this time to tidy away any glasses and to make sure everything was ready for dinner service. With the kitchen and the dining room being on different levels, Blairquhan kindly allowed us to set up a service area near the dining room and Event Manager Alice acted as a runner between the kitchen and the service area (two corridors and two flights of concrete steps!) to keep the food piping hot as it reached guests.
For starter, we made butternut squash ravioli with sage butter and parmesan shavings:
This was followed by roast guinea fowl breast with parsnip puree, roasted baby potatoes, spinach bon bon and pickled brambles with a light jus, and a vegetarian option of baby pumpkins stuffed with flavourful herbed quinoa, served with a ragu.
The trio of desserts really captured the excitement of this Bonfire Night wedding: ginger bread with toffee apple and popping candy, mini vanilla panna cotta, and a mini salted caramel tart with spun sugar!
And the bonfire magic didn’t stop there, with the guests heading outside after dinner for an incredible firework display.
Coming in from the cold, it was time for late food: a selection of rolls with crispy smoked bacon, as well as homemade pizzas cooked by Chef Jonathan using our very own pizza oven!
The Ginger Snap team loved being part of this memorable day, we wish the bride and groom every happiness in their married life together!
A message from the bride: Tania and her team catered for our wedding at Blairquhan
If you would like to find out more about how Ginger Snap could make your day beautifully memorable, get in touch with email@example.com .