On Saturday, the Ginger Snap team arrived at Duntreath Castle, a magical location for a wedding. Perhaps unusually for Scotland, the sun was shining all afternoon, so the wedding ceremony was held outside in the castle grounds. This was then followed by an outdoor drinks reception, with sweet canapés of shortbread hearts with clotted cream and strawberries.
Once the weather began to cool down, the wedding party moved into the tipi, which was set up next to the castle. Guests took their seats at the long wooden tables, the speeches were made, then the sharing platters were served.
For starters, the guests had baked camembert with homemade hummus, olives and serrano ham with homemade breads:
This was followed by a main of roast rump of beef with a red wine jus, roast mixed carrot salad with cumin, honey new potatoes roasted with lemon and sage, and a mixed tomato and buffalo mozzarella salad. The dessert platter was a sweet selection of rhubarb and custard tarts, chocolate brownies and passion fruit macaroons, served on vintage cake stands.
A couple of hours after dinner, we served late food of curry-filled pitta breads and mini fish and chip cones, which went down a treat with the guests!
A wonderful time was had by all, congratulations to the happy couple from everyone here at Ginger Snap! Thank you for letting us share in your big day.