07 Sep Frensham Marquee Wedding
It all started in 2017 when Will’s mother called Pesto to discuss options for her son’s wedding…
Will soon took over the reins, as a Project Manager by day, he had the vision! It was clear from early on that every little logistical detail had been thought through. From providing enough toilets for guests to having running water to the marquee, nothing had been missed.
It was only at the first menu tasting that we got a glimpse into Hannah’s ideas for the day and got a real sense of the colourful laid back affair she had in mind.
Hannah’s ideas for the day, not only incorporated the couples love for rowing but also all things water-related. From the Boater Band to the comic foreground of the Bride and Groom.
The couple really thought about their guest’s experience and every little detail to keep their guests amused throughout the day. The trickier part of the special day for the couple was the food, however, this is where Tessa and Katie came in to help guide the couple through this process.
The couple came to us knowing they wanted Lamb for the evening snacks and Beef for the main course but what Beef – that was the question! The decision was to be a summery Beef dish; Barbecued Fillet of Beef. It went down a storm on the day.
Menu for the Day:
Croustade filled with Celeriac Remoulade, Seared Beef and Truffle Rocket Salad
Buckwheat Blinis with Scottish Smoked Salmon, Crème Fraiche and Lemon and Dill Mustard
Crispy Wonton Cup filled with Vietnamese Vegetable Salad
Parmesan Sable topped with Soft Goats Cheese and a Sweet Roasted Cherry Tomato
Thai Fish Cakes with Cucumber, Peanut and Chilli Dip
Manchego, Onion Confit and Rosemary Puff Pastry Tartlets
Skewers of Malaysian Chicken Satay, Spicy Peanut Dipping Sauce
Spanish Ham Croquette, Spicy Tomato & Pepper Dipping Sauce
Dips and Breads:
Hummus with Crushed Chickpeas, Pine Nuts and Cumin
Courgette with Yoghurt and Mint
Baskets of Flatbreads
Fillet of Beef with Summer Pea Puree, Glazed Carrots, Olive Oil Roasted Potatoes, Béarnaise Sauce and Beef Jus
Vegetarian Option- Cumin-Spiced Aubergine Layered with Halloumi, Tomatoes, Coriander, Peppers and Potatoes, Drizzled with Chilli Oil
Vanilla Panna Cotta, Raspberry Coulis, Brandy Snap Curls
Chocolate Mocha Pots with Cinnamon Shortbreads
Summer Berries in Champagne Jelly
Pulled Slow Cooked Leg of Lamb in Pitta Breads in a Foil Wrapper with Tomato, Red Onion and Lettuce, Tzatziki and Chilli Sauce
Photographer – Anna Rowlandson www.annarowlandson.com
Marquee – Piece of Cake Marquees www.pieceofcakemarquees.com
Glassware – Crystal Hire www.crystalhire.com
Florist – Francesca Sharp Flowers www.fsflowers.co.uk