Introducing Ginger Snap’s brand new, exclusive, Wedding Tasting Events!!
Over three winter weekends, couples were invited down to Ginger Snap HQ to meet the team; taste a selection of our favourite canapés; sample some fizz, wine and home-made cordials; indulge on a three-course meal; and… If they weren’t quite full enough, they were treated to a selection of petit fours; all before 3pm on a Saturday afternoon!
Canapés included some of our winter menu’s most popular; Smoked Venison, Herbs; delicious, street-food style, vegan, “gluten-free” (made with non-gluten containing ingredients), Vegetable Pakoras with Tamarind Chutney; our ever-popular Lamb Shank Croquette with Homemade Spicy Ketchup; our playful, Pickled Turnip & Buckwheat; some tasty Black Pudding Palmiers; our ‘taste the French Alps’, Mushroom Ragu & Raclette on Toast; and several other scrumptious delights.
Whilst mingling over drinks and canapés, our couples had a chance to meet some of our favourite suppliers, including Ditte, from ‘First Light Photography’ (who supplied the photos in today’s blog), Jo from ‘Bowery Productions’ (wedding videographers), and Narcissus Flowers, who kindly provided a beautiful sample bouquet.
Call to dinner!!
After a generous helping of canapés and fizz, guests took their seat at the table, which was carefully decorated by Ginger Snap in a wonderfully simple, natural style; a true representation of what was outdoors at the time of the event.
To start, ladies were treated to fresh ‘Goats Curd’, accompanied by Rye Crumb, Black Radish, Watercress & Piccalilli, while their partners received a delicious British Sea Food dish; Sole, Onion, Kale, Clams and a Buttermilk Dressing. Couples were encouraged to share their meals so as to try two different dishes.
For main course, ladies were presented with a deliciously succulent ‘Chicken Breast, Cabbage, White Turnip and Onion’ accompanied by ‘Roast Chicken Gravy’. This plate was incredibly popular with all of our couples and many were pleasantly amazed that the stigma of bog-standard chicken did not apply!
Grooms tasted a mouth-watering beef sirloin, accompanied by beef carrot, beef croquette and a beef gravy… Never enough beef!
Ginger Snap are always coming up with new menu ideas, one of these being this years new ‘set cream/custard pudding’, which can be altered throughout the seasons. Ladies sampled two of these puddings at our winter tasting events.
First was a ‘Plum, Custard, Crumble’, accompanied by preserved plums from our garden, fermented plums, umeboshi (a Japanese style salted plum), and plum sorbet. Next, we made a ‘Rhubarb, Custard, Crumble’, with forced rhubarb from our garden, meadowsweet set cream and a forced rhubarb sorbet. These puddings are beautifully presented and combine a delicious balance between sweet, sour and a bit of crunch! Following our tastings events, these have proved very popular for this years weddings. In the summer, we will garnish with Scottish strawberries and raspberries.
Post-lunch, our couples were served coffees by our wonderful waiting staff and invited to enjoy a selection of petit fours, including toasting their own marshmallows on our indoor bbq and tasting some home-made, tempered chocolate “gob stoppers”, filled with orange gel!
We love our clients!
The Ginger Snap team have thoroughly enjoyed holding our tasting events and are very much looking forward to organising and running the upcoming weddings. We have had some fantastic feedback from our tastings and are extremely happy to have gained the trust from our couples to expect amazing food and exceptional service from start to finish.