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This was a beautiful, but difficult, location due to its accessibility. The marquee was located on an elevated terrace above the house, with no vehicle access. But at Forkingout we love a challenge! We reassured the bride’s mum that we would be able to deal with this minor problem, that all would be fine.
The mother of the bride was Swiss, the groom Scottish, and they were keen that there was a note to each nationality in the menu. We developed a haggis/quails egg Scotch Egg, along with a pistachio frangipane that was constructed into a swiss roll.
When the family came for a tasting at our kitchens in Salisbury they were totally sold on the menu and our ideas. Not only that, they were reassured that we would be able to deliver on our promises.
We were asked to make and supply the wedding cake and cheese tower, as well as producing vegan canapé. On the wedding day, courtesy of our marquee kitchen, we produced the canapé menu and a trio of desserts fresh and constructed the cheese tower.
To their delight, as well as chilling and serving their wine, running the bar and producing cocktails for the thirsty party goers on the night, the following day we cleared up, before cooking and serving lunch for family and friends.
A wedding to remember!
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“When deciding on which canapés, split your choices evenly between meat, fish and vegetarian/cheese so there’s something for every palette.”