Numbers currently based on 90 guests and will be confirmed one week prior to the wedding.
Canapé: (served at 2.30pm as guests arrive)
Cream tea of Scones, rich clotted Devon cream and local Suffolk jam.
Served on slate platters and waitress served.
Quote - £85.50 (95p per guest)
Please note: no fridge will be available so caterer to bring own cooling storage.
Main: (served at approx 4.15pm, guests to be seated at 4pm then to go to a salad table first)
Sage infused oil covered hog roast
Sage and onion stuffing
Fresh bread rolls (based on 2 per guest)
Apple sauce, red onion marmalade, sage and calvados cream
Paper plates and napkins
Served to guests (please ensure someone is supplied to help you serve).
Quote - £470 inclusive.
Please note: caterer to bring own trestle tables with linen clothes
6 hours ago
I've realised something which has been turning me off about the catering proposals:
ReplyDelete- 'slate platters'
- 'waitress served'
- 'mirrors and wooden trays' (See post about Maria's catering)
These ideas don't fit in with my idea of my wedding day. I can visualise neither waitresses working with the informal style, nor how slate or mirrors fit in the theme (country, homemade, fayre).
Mirrors:
ReplyDeleteI have seen mirrors work brilliantly. They can be decorated with natural bark or wild flowers, or with the fun cocktail sticks.
Slate:
I see as more of a natural resource.
Wood:
I did however think that the wooden feel would be better, I envisaged thin slices of natural wood as trays (tree shaped slices). Canapés do not need to be served by waitresses they can be left on the main table for guests to help themselves or if you would rather guests stayed outside then I suggest we have a trestle table outside to serve the Canapés if wanted.