There are many reasons why weddings tend to be held in the summer, the sunshine, the warmer evenings and the light that stays making the wedding day seem like it’s lasting that little bit longer. However, winter weddings seem that much more magical.
Lovely couple Ben and Olivia had decided on a November wedding since it was their favourite time of year. They both love bonfire night and Christmas and with a November wedding they could incorporate both.
Ben and Olivia had chosen Hog Roast Kennford for their wedding catering. Hog Roast Kennford has many wedding menu’s and you can even do a bespoke menu.
Hog Roast Kennford’s catering managers Adam and Stacey had liaised with the happy couple months prior to the big day so that both sides were happy with food choices, set up and run of the day. The food kicked off with scrumptious canapés. Guests helped themselves to mini-Yorkshire puddings filled with strips of pink beef and a dash of horseradish, halloumi topped with red onion chutney, mini fish and chips as well as a selection of favourite Indian snacks such as vegetable samosas.
The enjoyable main course was made of a whole roasted pig and chickens. The chickens had been marinated in lemon zest and thyme. Both meats were incredibly tender and tasty. These were served with herb-buttered new potatoes, a medley of greens and hearty cauliflower cheese. The chickens came with butcher chipolata sausages on the side and the pork was served with sage and onion stuffing which also complimented the chicken.
Ben and Olivia had decided on a dessert table where the guests could help themselves to whatever they fancied. After serving fanatic food, Adam and Stacey just had one task left, to cut the wedding cake.
As the dusk fell, a giant bonfire was lit, and sparklers were handed out to all the guests and even to Adam and Stacey so that they could join in the fun. The fireworks had begun just as Adam and Stacey finished cutting and plating the last slice of wedding cake, so they were still able to see!