We managed to have the chance to cater at a wonderful wedding and cooked up some great tasting food. It always makes a change to do a job locally. This was an Anglo-French affair. It started with afternoon tea for all the villagers and friends of the local school. It seemed a wonderful dilemma for some who were torn between a cup of tea with the vicar or a glass of bubbly with the bride. All seemed happy to partake of both at some stage or other. The tea was followed by the wedding breakfast at 7.00 pm with a starter of Fresh Salmon and Smoked Salmon Terrine with dill and cucumber dressing, then the Hog Roast and Lamb basted in rosemary and garlic. All served with Dauphinoise potatoes and fresh vegetables consisting of Chantenay carrots, mangetout and fine French beans of course (from Kenya –ooops).
The evening was a late one with some very different speeches in French, Franglais and a bit of English. A wonderful day thoroughly enjoyed by all (and mentioned very kindly in compliments/commendations)
Hog Roast Oxford