Congratulations Claire and Jon!

Ufton Court was looking beautiful as always on Saturday for Claire and Jon's big day. Dark clouds threatened the venues gorgeous spring time vibes, but the rain held off and the weather stayed lovely. The reception drinks were held in Ufton Court's Archers Hall which was dressed in hyacinth and plum bunting; the main colour theme for the day.

The Archer's Hall is so versatile when it comes to decorating your reception drinks. The wooden beams provide a great space for hanging bunting or garlands. The neutral colouring of the Hall means that the bride and groom can be free with their colour choice, so that their reception drinks can be as unique as they wish.

Champagne, Sloe Gin, Apple Juice and Ales were served at our brightly coloured reception. Our waiters greeted the guests with summery Sloe Gin and Champagne on our unique wooden champagne trays. Drinks receptions are a great way to inject colour into your wedding from the start; against a white table cloth, the pink Sloe Gin really popped, looking deliciously refreshing!

Whilst the drinks were flowing, so were the canapés. Our chefs served Seasonal Tempura Vegetables with a Soy and Sesame dip (top), Spinach, Carrot and Cumin Filo Parcels with a Yoghurt Dip (bottom), Apple, Black Pudding and Pork Belly Ballontine wrapped in Parma Ham, Carpaccio of Venison with Pear Puree and Blue Cheese and Tuna Tartare with Capers and Lemon.

After enjoying some live music in the Archers Hall the guests were called to Tithe Barn to enjoy the wedding breakfast. The same colour scheme was kept in the barn; even the wine bottles matched the bunting! The centrepieces were beautiful; Green Parlour created such beautiful bouquets that really brought the whole colour scheme of the barn together. Visit http://www.greenparlour.com/ to see more of their lovely flowers.

We loved the pretty little vintage tea cups and saucers on the bunting. Against the painted brickwork of the barn the colours and patterns looked fantastically rustic.

The Bride and Groom had even transferred their bunting to cute little glass jam jars to make tea lights for each table. So simple, but so effective. The happy couple opted for a buffet style wedding breakfast;

BUFFET MENU

A selection of Freshly Baked Bread

Spatchcock Chicken with a Moroccan Dry Rub

Salmon with Radish and Fennel

Homemade Chickpea Falafel 

Homemade Broccoli and Stilton Quiche

Roast Garlic New Potatoes

Grilled Marinated Vegetables

& 

Homemade Fennel and Red Cabbage Coleslaw

DESSERT

Lemon Posset with Mixed Berries and Shortbread Biscuit

Bitter Dark Chocolate and Sea Salt Tort 

&

Caramelized Pear and Ginger Bakewell Tart

Judging by the amount of guests up at the buffet table for seconds, we imagine they were enjoying it immensely! The dessert was brought to the buffet station on slate and wooden boards, arranged beautifully by our chefs with mixed berries. Yum!

Evening food was served after the guests took to the dance floor; they enjoyed delicious homemade sausage rolls, scotch eggs, a cheese board and wedding cake (which looked beautiful before it was massacred into slices!) We had a lovely day catering for Claire and Jon at Ufton Court and can't wait for the many more spring events to come.

Mike's Crisp Sea Bass, Crushed Violet Potatoes and Samphire Beurre Noisette

(Serves 2)

1 Sea Bass (filleted, scaled and pin boned)

400g washed violet potatoes

500g marsh samphire (alternativly sea purslaine)

1 lemon

Knob of unsalted butter

Salt and pepper

Flour for dusting

Flat leaf parlsey to garnish

Extra virgin olive oil

This is a nice, simple and quick dish that anyone can rustle up after a hard days work and best of all its packed full of flavours and amazing colours.

1. Boil the potatoes in salted water until soft enough to break up with a fork. Drizzle with some olive oil, season and set aside somewhere warm

2. Lightly flour the skin of the sea bass and place in a cool, oiled, non-stick pan and place on a high heat. When cooking fish like this, it is important not to fiddle with it whilst its cooking. You want to leave it until its 80-90% cooked (You will notice the flesh changing colour and a nice brown edge starting to creep up the sides)

3. Squeeze 1/2 of the lemon on the fish and throw in a small knob of butter before flipping it over. Keep basting the skin with the foaming butter until the fish is just cooked through before taking it out and letting it rest on some kitchen towel

4. Whilst the pan is still hot, add another small knob of butter and add the samphire. You want to let the butter turn brown and nutty (Beurre Noisette = Nutty Butter)

5. To assemble, place the potatoes in the centre of the plate and lay the fish on top. Spoon over the samphire and butter. Finally sprinkle with some choppped parsley and another squeeze of lemon juice