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The Valentine's Day

By | Blog

 

Valentines Day

Valentine’s Day is a very old tradition, thought to have originated from a Roman festival.

The Romans had a festival called Lupercalia in the middle of February, officially the start of their springtime.

It’s thought that as part of the celebrations, boys drew names of girls from a box. They’d be boyfriend and girlfriend during the festival and sometimes they’d get married.

Later on, the church wanted to turn this festival into a Christian celebration and decided to use it to remember St Valentine too.

Gradually, St Valentine’s name started to be used by people to express their feelings to those they loved.

 

Matthew and Hanna

By | Blog

 

Matthew and Anna’s wedding

Saturday 26 July 2014

At Friendly Place

Photographer : Claire Penn

MENU

Carve Ham.

Our ham Carved by the chef brings to your event a touch of sophistication. It can be served as canapé or with the canapes. Also, if any left, would be served on the evening buffet.

The ham will be served with a selection of homemade Foccacia bread.

Spanish Prosciutto Ham on the bone

Free Range Cebo Iberian Ham, Ham on the bone

Homemade Roasted English mustard and honey York Ham, Ham boneless

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 Vegetarian Nibbles Venue

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

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Main Course/Pie

Steak & Ale (free range beef steak, cracked black pepper and real ale)

Bacon, chicken and Taragon (free range british chicken, smoky bacon, roast garlic and vermouth).

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Sides
Roasted baby potatoes in Rosemary.
Salad with peas, peas shoot feta cheese, mint and chili served with French dressing.
Mix summer vegetables (red onions, courgettes, peppers, cherry tomato, aubergine) in thyme olive oil.

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Children Menu

Home made sausage rolls served with adult sides and gravy

Tower Mini dessert Venue

Mini chocolate brownies

Pavlova (toppings to choose: pecan, raspberry, strawberry, blueberry and blackberry)
Mini chocolate cups filled with dark chocolate and orange zest mousse
Summer fruit jelly (no cream)
Crème brullee

Collage Mat & Anna 1

Toni & Chris

By | Blog

 

Toni and Christopher’s wedding

Saturday 26 July 2014

At St John Church

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MENU

Carve Ham

The ham will be served with a selection of homemade Foccacia bread

Homemade English mustard and honey cook Ham

 Vegeterian Nibbles

Selection of Home made Dips

Houmous, Tzatzaki, Spicy Tomato
Grilled Pitta Bread
Feta Cheese marinated in olives oil and Herbs

 Bread served with olive oil and balsamic vinegar on the table

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Starter to share

Chicken and Mushroom Ballotine with Pan Roasted Figs and Crushed Cobnuts

Salmon gravalax marinated with beetroot, beetroot puree fresh horseradish and micro cress

Roasted butternuts, rosemary goat cheese, honey fig, pumpkin seeds, rockets salad with balsamic reduction

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Main course

Lamb cutlet on garlic croustini salsa verde with extra salsa verde on the top of cutlet

Roasted Magret of Duck served with Port wine sauce

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Sides to share

Mix green tossed in roasted garlic and butter (asparagus, green beans, sugar snap, sprouting broccoli)

Roasted baby potatoes with rosemary

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Children Menu
Crudity
Spagetti bolognese

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Mini Desserts

Displayed as Tower
2 x per guests

Summer fruit trifle  (no strawberry )
Mini Lemon tart
Chocolate cups with orange zest
Cream brullee
Peach and almond in port wine syrup

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EVENING BUFFET

Brick Lane Bagel buffet

Served passed around by waiters in usherette trays

Salt beef and mustard
Humus and grilled aubergine

EVENING CHEESE BUFFET

Assorted Continental and British Cheese buffet, crackers, celery and grapes

Collage Toni & Christ 1