It must be love, love, love…

Words from ‘that’ Madness song, which I hum all too often, circa 1992 (which indecently is shortly after I left Westminster College and embarked on my career as a chef with the ultimate prize being owning and running my own company). Now 30 years on and each day is just as exciting as the first and each wedding is just as special as the last. It is still all about love!

Last month we worked exclusively with the Garden Museum at their first wedding showcase event which was very well received and loved by the many couples that attended.

Guests arrived via the spectacular setting of garden cloister entrance to be met by a thousand twinkling lights courtesy of the Vibrations group. They were serenaded by Prey-Lude entertainment guitarist Rodney and greeted with refreshing summer drinks which included lavender and mint lemonade or rhubarb and pomegranate punch. Campo Viejo kindly sponsored the event with the provision of their Campo Viejo Cava Brut and Viura Tempranillio Blanco. Public speaking coach Graham Le-Gall was on hand to offer tips and advise to couples, and Emma Robyn was talking to brides about her mobile beauty business.

A summer wedding showcase is something of true beauty. It is all about the guests, who we want to feel thoroughly spoilt from start to finish (as they will on their actual wedding day).  We served a selection of sensational canapes all specially designed for the event, and I was happy to be back in the kitchen, in my favourite role of #canapequeen!).

Fava Bean, Mint & Cream Cheese Crostini
Satey Tofu with Peanut Sauce and Coriander and Lemongrass Sambal
Butternut Squash Bhajis

Pecorino Sables with creamed Somerset Goats Cheese, Oven roasted Cherry Tomatoes and Basil Pesto (signature canapés)

Spoons of Ceviche Shrimp with Jalapeno, Plum tomatoes & Avocado 80 Potato Nests with Ginger Crab
Potato Nests with Ginger Crab

Frites and Steak with Bernaise Sauce
Vietnamese Pork Balls

At the Back lit bar our team served the guests with a selection of summer cocktails including Myatts Fields Espresso Martini which is aged perfectly prior to bottling, all it requires is ice and a shake prior to serving!  The perfect cocktail with the perfect crema too! We also served Breakfast martinis with a twist, made with lime juice, orange juice, marmalade and gin! Garnished with rose petals!

During this part of the evening we served bowl food  in the cutest little crackle bowls from from silver trays with leather clad handles. The hardest choice of the evening was what to eat with such wonderful choices….

Puy Lentil Casserole with Burnt Aubergine, Tahini, Zehoug

Roasted Veggie Quinoa Bow

Tuna Nicoise

Butter Chicken Masala with toasted Cashews, Basmati Rice & Poppadum’s

Of course the key to any great event is certainly in the planning and we love working with the girls at the Garden Museum – together we are a great team! Stephanie gave a wonderful thank you speech towards the end but not before the wedding cake was cut by both Suzanne and cake maker Marnie Searchwell.  Their relationship may not be a marriage but Marnies cakes are certainly heaven sent!  Guests enjoyed a slice of the 3 tiered Gluten Free Buttercream tower which rounded the night off perfectly before they departed with goody bags with a lovely little surprise of White Champagne Chocolate and Raspberry Truffles.

Thank you to all who attended and hope to see you at weddings through 2019 and 2020.

Photography by Karina Lax – Richmond Pictures