I catered for a large wedding this weekend and served a very traditional menu of three courses. I had great pleasure preparing and then serving all the food for 140 guests and it made all the hard work worthwhile when I had so much brilliant and positive feedback from the guests. I can cater for any numbers from 6 to 200 and always put so much effort and care into my work, which is why I always achieve the best results.
Traditional Prawn cocktail, Maryrose sauce, buttered granary bread.
Roast topside of British beef, served medium.
Crispy roast potatoes, honey roasted parsnips, glazed carrots, steamed savoy cabbage,
Yorkshire pudding, red wine and rosemary gravy.
Marbled chocolate orange cheesecake, raspberry coulis.
|Roast beef, crispy roast potatoes and Yorkshire pudding.|
|Sliced topside of British Beef|
|Marbled chocolate orange cheesecake, raspberry coulis.|