Dressed Wedding Trout

On 27th August we provided 3 dressed trout for a wedding buffet at Holly Bank House, Emsworth.

The trout were caught by the bride’s mother and we cooked and dressed them ready for the big day.

  

Wedding Reception July 2010

 

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.

Spotlight on Cascading Pearls Wedding Cake

Spotlight on A Winter Wedding Cake

Inspirations for a party

Parties can be held for so many reasons, birthdays, anniversaries, engagements, weddings, christenings or just because.

I want to inspire you with some ideas from previous Frog Hollow Catering events.

Thanks to Alice and the Mad hatter- the great British tea party is back in fashion. Did it ever go out I hear you say? Well not completely, but the lace doilies and delicate china tea service, had been rather pushed to the back of the cupboard.

So now its time to dust off the tea pot, dig out the silver sugar tongs and throw a magnificent summer tea party.

Tea parties are so wonderfully flexable and can be used for so many different celebrations and can span so many ages, everyone from toddlers to grandmothers enjoy tea time fare and it needn’t envolve hours of preparation if you get the caterers in.

Just picture a vintage tea party wedding reception for example:

crisp white linen tables are adorned with a pretty flowery tea service, reminicent of the Victorian era, three tiered cake stands are piled high with scrumptious cakes, strawberry scones and delicate  cucumber sandwiches (with the crusts cut off) the center piece is a tea pot containing a posy of summer blooms, the scent smells sweet. Colourful bunting hangs around the edge of the marquee and the sound of children’s laughter can be heard from somewhere in the garden.

 

Summer tea party menu Example:

Selection of finger sandwiches- Smoked salmon, cream cheese and cucumber

Roast beef salad and horseradish

Smoked applewood cheddar and apple chutney 

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Selection of mini quiches -Spinach, bacon and ricotta

Broccoli and stilton

Goat’s cheese and red pepper

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Tiny scones with organic raspberry jam and clotted cream

Tiny heart-shaped shortcakes with strawberries and cream

Cherry and almond frangipane tartlets

Mini kiwi and passion fruit pavlovas

Tiny chocolate and banana brownies

Mini chocolate eclairs

Tea selection served in individual tea pots.

 

 

 

 

Flower Cupcakes

“Begin at the beginning and go on till you come to the end: then stop.” -The King of Hearts