Catering for my first big wedding was as you can probably imagine both nerve-wracking and exciting (in equal measures). It wasn’t as bad as it could have been though. I’d already given myself a good grounding in larger scale cooking with my little summer jaunt around the festival circuit and this really helped with the step up from domestic cooking and supper club numbers to what was at times industrial quantities! Not only did it teach me that there is more to cooking for large numbers than just tripling the recipe but also that it takes just as long to make a cake for 6 as it does a cake for 56!!
Armed with this invaluable knowledge and experience I came back to plan the buffet for Cath and Scotts wedding, a job they had asked me to take earlier in the year after the supper club dinner I cooked for Cath’s parents wedding anniversary.
Over the past few months we ploughed through the planning tinkering with ideas here and there until we settled on a lovely modern British menu, with a bit of European thrown in for good measure. It was all made with my trade mark local ingredients and produce, herbs from my garden and bits and bobs I picked up from Harvest and Borough market. Luckily we were still in time for the last of the summer produce and I collected lots of cucumbers and tomatoes from Moelyci, plus red onions and pink fir apple potatoes which were delicious. I sourced gammon and chicken from my local butcher (Williams in Bangor) and the salmon from Mermaids in Llandudno, the best seafood suppliers for miles around. Blas ar Fwyd were my knights in shining armour as I struck a last-minute wholesale agreement with them for Welsh cheese, milk, cream and butter. They couldn’t reach me with their van so we arranged delivery at the local Londis who are always very willing to support me. So a big thank you to them all.
Finally Four Seasons wholesalers were very helpful with my fruit order especially as I bent their ear mercilessly about its provenance. OK so usually it goes against the grain to buy pineapple, mango and passionfruit but it’s not like I do it all the time and I’m not into depriving myself, or my customers unnecessarily but when it comes to seasonal fruit I do expect it at least to be from the British Isles. Why would I buy plums from Spain when they are plentiful here at the moment? So I did insist that the apples, pears and plums were at least from Britain, if not Wales. I don’t think that’s too much to ask.
The menu comprised;
Home cooked local gammon with English whole grain mustard
Herb and sumac coated roast chicken
Poached salmon side with caper and dill mayonnaise
Salmon and herb tart
Tomato, red onion, basil and cheddar tart
Old English fidget pie
Orzo and oak smoked tomato salad
Couscous with lemon, roasted garlic courgettes and herbs
Winter slaw with Nigella seeds
Potato salad two ways
Local beef tomatoes with buffalo mozzarella, basil and balsamic vinegar
Welsh cheese board with home-made chutney and crackers
Tropical fruit Pavlova’s
Blackcurrant and Cassis baked cheesecake
fresh fruit salad
Mon ar Lwy vanilla ice-cream
and not forgetting the obligatory wedding cupcakes!
If you have an event you would like catered for or would like more information please contact me on the usual Moel Faban Secret Supper Club email address, or phone number….or alternately refer to the new private dining and event catering heading above for more on the types of events we can cook for…
Look forward to hearing from you