wedding collarge

 Lily and Marcus had their wedding reception at the roost on Saturday 19th October.

Carved Ham

Served with homemade Foccacia bread

Selection of Home made Dips
Houmous, Tzatzaki, Spicy Tomato
Grilled Pitta Bread
Feta Cheese marinated in olives oil and Herbs

Sit Down Dinner

Bread with butter on the table + gluten free bread


Salmon beetroot gravalax with beetroot puree. micro salad and fresh horseradish

Main Course

 7 hours slow cook Lamb shank in Cotes du Rhone and garlic jus
Summer vegetable tower with Portobello mushrooms, grilled courgette aubergine, buffalo mozzarella and spicy tomato coulis


on the main plate: Butter mash Potatoes

Served as sharing side
Roasted winter root vegetables
Kale in garlic butter

Individual cake

Beetroot and chocolate brownies

Polenta and orange cake

Courgette and walnuts cakes

Almond and raspberry cakes

Evening Buffet

Salt beef and mustard Brick lane Bagels

4 Tiers Cheese Wedding Cake
White Nancy
Cashel Blue (Irish)
Keen’s Cheddar

Served with grapes, chutney, celery , crakers, oat biscuit


Easy Gourmet

Author Easy Gourmet

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