1 months, 7 days, 370 minutes until the wedding…
Righty I haven’t updated our readers with my wedding plans for a while – it’s been pretty hectic with Christmas, searching for a new job (and finding one), studying and or course finding time to plan the wedding. The aim of this post is to take you through our process of choosing the perfect menu for our guests along with our wine choices.
Food and booze are probably the two most important elements to any wedding, if you have too much or too little of either it can have a major impact on the day, so it is something we wanted to get right. We’re extremely lucky that our venue have top notch chefs so we didn’t need to source outside caterers, and wherever possible they source local produce and use organic and free-range products (Nikki will be happy!).
At Rockbeare Manor you have a choice of 3 different menu types: Regency, Minuet and Barouche (sharing menu). Although we loved the idea of a sharing menu we opted to taste from the two more traditional menus.
At the tasting we got to choose three starters, mains and desserts to try. I have to say this was something that Mr T was looking forward to the most out of the whole wedding planning process. I don’t actually eat that much meat so he knew he was going to be in for a treat of an afternoon. Here are the options that we choose to taste:
- Devon Crab bisque with rouille and garlic crouton
- Grilled Capricorn goat cheese on a beetroot biscuit, fig jam and rainbow chard
- Laverstoke mozzarella, cherry vine tomatoes, chilli jam and toasted pumpkin seeds
- Fillet of beef, gratin dauphinoise, wild mushroom and trfllle beignet, kale and a balsamic red wine reduction
- Roast rack of lamb with a herb crust, grilled artichoke, gratin dauphinoise, pea puree and rosemary jus
- Black bream fillet, saffron potato with crispy leaks and a thyme veloute
- Summer fruit and Elderflower Champagne jelly with clotted cream ice cream and nougatine crisp
- White chocolate parfait in a dark chocolate shell, with honeycomb, raspberry crystals and passion fruit jelly
- Strawberry, mascarpone and caramel tart with a white chocolate and pistachio bark
OMG all the food was so divine that I forgot to take pictures of it all as I was too busy tucking in! We had a challenge on picking the final menu but after a long discussion we opted for the goat cheese to start, the lamb for main and the chocolate parfait to finish. For the veggie option we went for a homemade fresh pasta.
Wine & Bubbles
Rockbeare source all their wines from Majestic Wines and we happen to have one a short walk from our house in London – lucky us! So one evening along with a few members of the wedding party we went to try the wine from the list provided to us. What an evening 😉 We were stumped with how many bottles of wine to buy but we decided on a straight 50/50 split red and white, 48 bottles each as we can take them back as the company offers sale on return or we can always drink them afterwards and be reminded of our wedding day 🙂
For the drinks reception bubbles and toast we opted to source this ourselves and pay the corkage fee. We both really like the San Leo Brut NV, Glera, Italian, Prosecco from Waitrose and we were able to get a discount as one of our good friends works for John Lewis.
To accompany the drinks receoption we opted for a few canapés to feed those hungry mouths they all sound super tasty and I really hope we get a chance to try them!
We both LOVE pizza! So it was a no brainer to serve that as our evening food. We went for three different toppings margarita, meat feast and chicken to tame those midnight munchies.
I hope that this post has whet your appetite for the type of foods you can have at a wedding. Anyone who is coming to the wedding you are in for a treat of day food and drink wise! Find more of our wedding planning in our Bride Diaries.