Last weekend Frog Hollow Catered for 78 guests at a wedding reception in a private house on Hayling Island.
The 3rd of July 2010, was a wonderfully hot sunny day with just a gentle breeze – perfect for a garden wedding.
The reception started with champagne and canapes served on the lawn.
The canapes were served by Frog Hollow Catering waiting staff on plates decorated with fresh summer flowers and drinks were served from trays just outside the marquee.
Guests chose from Lime marinated chicken skewers with coriander mayonnaise dip, Garlic and ginger marinated king prawns wrapped in mange tout, Buckwheat blinis with smoked salmon, creme fraiche and chives, chicory boats with blue cheese mousse and toasted walnuts, Caramelised red onion tartlets and Koftas on rosemary skewers with minted cucumber dip.
The marquee was tastefully decorated with pale green and white and just hint of pink, the tables were named with different types of birds.
Guests enjoyed a starter of Chicken liver pate with gooseberry chutney and French bread toasts, garnished with fresh local Hairspring watercress, edible pea shoot flowers and borage.
The main course was tender fillets of oriental salmon marinated in ginger, spring onions and toasted sesame with coriander and honey rice noodles, baby corn cobs and edamame beans.
Children were well catererd for at this event with homemade lasagne, chips, baby carrots and corn with tomato ketchup – if required.
Pudding was a traditional summer favourite- Individual pavlova with lemon curd cream and local summer berries, decorated with fresh mint and a dusting of icing sugar.
Fresh coffee and tea were served to each table, before the speeches and cake cutting.
Here are a few photos of the food.
