Guy Harrop (my go-to person for food shoots, he’s the best) came back to the venue this time for another first, shooting our elopement wedding menu.
Harrie is our exclusive chef for our elopement weddings (more details here if you are interested in an elopement) and she has designed 3 menus just for us for autumn, winter and spring.
In the pic above you can see a some of Harrie’s starters of (bottom left) seared scallops with pea puree and chorizo butter; (top right) seared prawn with shaved fennel salad, avocado cream, ruby grapefruit and sweet potato crisp while bottom right is artichoke and parmesan pannacotta, pickled girolles, brown sherry jelly and grain mustard – I mean YUM!
Next up we have a selection of main courses from the elopement wedding breakfast menu starting with bottom left breast of duck, garlic lentils, red onion puree and picked girolles; top right lamb shank, lemon cous cous, pomegranate and feta salad and bottom right sea bream, sun dried tomato salsa, braised fennel with sweet potato puree. Sounds delish…
And finally for those of us with a sweet tooth (count me in):
we have Harrie’s super scrummy desserts including (top left) textures of chocolate, top right: ginger cheesecake with textures of rhubarb and honey and (bottom right) dark chocolate fondant with textures of nectarine. The trouble is, which one to have?!
Finally here are a couple of Harrie’s mini wedding cakes; one with a wintery feel and one with a springy look:
Harrie makes a wedding cake for each of our elopement couples, the size depending on the number of guests. She’s even made individual bride and groom cakes when they’ve wanted separate flavours and it’s just been the two of them!
You can download our elopement menus here from the website.
Do drop me a line if you have any queries about our elopement weddings, if you want to check our availability or you’re ready to make a booking at firstname.lastname@example.org