The last weekend of July was yet another busy one for the Ginger Snap team! Initially set to be our first weekend off in 9 weeks, we received a call on Monday from a bride and groom who had been let down by their previous caterers, just 5 days before their wedding was due to take place.
The Head Chef was on holiday so the rest of the kitchen team stepped up to the plate, with Chef Jonathan Melville leading the preparations. The next 4 days were incredibly full on in both the office and the kitchen; designing menus, ordering ingredients in time for delivery from our suppliers, organising the tables, chairs, cutlery, crockery, glassware, linen and kitchen equipment for the wedding marquee, selecting waiting staff, bar staff and chefs, confirming timings for the day and ensuring that all the finishing touches were taken care of.
On Friday, we arrived at the stunning location of Duntreath Castle to set everything up ahead of the big day. For event manager Alice this was the first opportunity to meet the future bride and groom face-to-face, and go over final details including the wet weather plan (which was fortunately not required!) and fun touches like a Bride’s cocktail and Groom’s cocktail for after dinner. With all the tables laid, the bridal party could add their own stamp on the marquee – they added favours (a whisky from the Scottish side of the family, and traditional sweets from the Lebanese side) as well as bunting (which I later found out the bride had made herself!) and party bags for the children.
On Saturday, after an intimate ceremony in a secret part of the castle grounds, the wedding reception began with the guests being piped in to the beautiful walled gardens at Duntreath Castle. Our waiting staff served champagne and canapés, including fillet of lamb marinated in shallots, mustard and honey with a mint yogurt dip and paella croquetta with chorizo and a spicy tomato dipping sauce:
We also served goat’s cheese chiboust with rosemary sable and red onion marmalade, Carpaccio of Scottish beef with rocket and mascarpone served on a croute drizzled with truffle dressing and parmesan shavings, and Gruyere souffles in crisp tartlets with red onion marmalade and crisp sage. To ensure that the bride and groom got to try every single canapé, our chefs put together a special platter just for them:
The weather stayed (mostly) dry for the reception so it was a wonderful opportunity for guests to play games on the lawns before being called in for dinner. The wedding speeches commenced at around 6.30pm, and the bride’s sister sang a Scottish song to celebrate the occasion – a really lovely touch.
For the wedding breakfast, the guests were treated to a sharing platter style meal, which included deliciously fresh dishes such as marinated chicken with sun blushed tomatoes, capers, toasted almonds and oregano, as well as a cous cous salad with crisp serrano ham, roasted peppers, pomegranate and cherry tomatoes:
And griddled courgettes with pine nuts, feta and edible flowers:
We prepared a plate for the wedding photographer too, who commented on how fresh and tasty the food was, “such a nice change from stuffed chicken and potatoes”!
Pudding was one of event manager Alice’s personal favourites, and a huge hit with the guests too; a vanilla panna cotta with strawberry jelly, fresh strawberries, mint, edible flowers and black pepper shortbread:
The children had their own personal puddings too, in the form of jelly boats and homemade vanilla ice cream. One particular child was very excited about these, and came in to the kitchen to high five all the chefs and waiting staff – too cute!
After dinner the newly weds cut their wedding cake – a naked victoria sponge with buttercream icing and homemade raspberry jam, decorated with fresh fruits made by chefs Jonathan and Miggs:
Our waiting staff then whisked it away to be cut up, and the cake was served with tea and coffee later on in the evening.
With the dancing in full swing and countless ceilidhs being performed by the guests, by about 10pm they needed a little something to keep their energy levels up – cue the mini fish and chips!
Served with a choice of tomato ketchup or tartare sauce, these fish ‘n’ chip cones were real crowd pleasers.
The bar was kept busy until late too, with our bar staff offering a range of drinks including the Groom’s cocktail (Jack Daniels, Amaretto and Coke garnished with a slice of lime) and the Bride’s cocktail (Vodka or Gin, with lemon juice, elderflower, sparkling water and garnished with a slice of lemon), both of which went down a storm with guests.
The buses arrived to collect the guests just after midnight, then our team made sure the marquee was cleared, folding linen, stacking chairs, collapsing and stacking tables, collecting any stray glasses, and collecting any left over favours and flowers for the bridal party to collect the following day before hopping into the vans and cars for the drive back home.
It was a long day and a very busy week for our team, but the kind words and compliments from guests and the bridal party about the food, service and atmosphere made it all worth while. Thank you so much to the bride, the groom and their family for a fantastic day, and for inviting Ginger Snap to be a part of it. We wish you all the best in your married life together!
If you would like to find out more about how Ginger Snap could cater for your wedding, get in touch via firstname.lastname@example.org or call our office on 0131 554 4475.