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Wedding Bells at River Cottage

We always have a stream of photos, and stories from our events so we thought, as a team, we would keep you updated, as live as possible with all the event action. For photos, recipes, tips and quotes, keep an eye on the Events Team Blog.

 

Tim and Laura wanted a very River Cottage wedding. The menu, specially created by the River Cottage Kitchen Team for couple, was based around seasonal and local produces. Friends and family gathered in the Kitchen Garden where they enjoyed glasses of bubbly and a selection of Gill’s canapés while a local band played.

The spit roast lamb which had been cooking all day in the courtyard was then served up for dinner along with a selection of delicious salads. This was followed by the couples favourite, crème brulee but with a summer twist of strawberries and raspberries.

After dinner the barn was transformed for dancing and the couple where able to take to the dance floor for their first dance! We were very pleased to host our first wedding here at River Cottage and we wish Laura and Tim every happiness. 
  

 

 

Canapés

Chorizo and egg mayo on crostini; fennel tops

Slow cooked courgette with dill on grilled sour dough

Devilled crab on toast

Locally smoked salmon with herb crème fresh on blinis

Main course

Spit roasted lamb

Roasted herby new potatoes, green salad, Roast summer veg (with tomatoes)

Home made Breads

Home made mint sauce

Veggie option

A chard gratin, with a cheese & hazelnut top

Desert

Strawberry semifreddo; minted strawberries, vanilla shortbread OR Summer fruit on the bottom crème brulee; lemon shortbread

Cheese board which includes:

Denhay Cheddar, Blue Vinney, Boccaden soft cheese with herbs 

Tea & coffee with homemade made chocolate truffles  

 

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