Events

The Wedding of the Year

With our ability to create our restaurant standards wherever we go, our clients take us where they need us! From Cartier Polo to a fourteen destination road-show the length and breadth of the UK; from an Island in the middle of the Thames to the Ministry of Sound, our logistics department will gauge the event, prepare the risk assessments and deliver.

If you read all the articles in the wedding magazines you are led to believe that you need at least 18 months to plan and deliver a wedding. Well, we can prove that it is not necessarily the case! Tim & Emily decided to get married and gave themselves 3 months to arrange their celebration day for 230 guests.

In a sumptuous marquee set in the grounds of the bride’s Cotswold home they had the most perfect day with everything they wanted. The marquee sat on the tennis court and was decorated in green and cream, with flower arrangements of differing heights on the tables to add interest and variety, all adorned with candles. In fact candle light was the link throughout the day – the church was set with only candles, a 5.00pm reception in a truly adorable Cotswold church dating back to Norman times meant that the magical atmosphere was set at the start.

Guests walked back to the gardens for walking starter canapés and champagne then took their places in the marquee for their main course, pudding and coffee. The meal was all cold but gave each guest a choice on the plate of salmon or chicken with pretty salads and hot new potatoes. All the food was locally sourced including the summer berries which came from Millets Farm, where Elegant Cuisine are based.

“The food was delicious and beautifully presented, many of our guests have commented on the excellent care and attention they received during the evening. You helped to make our special day just perfect.
Thank you … all of you.”

Walking Starters
Rolled Ricotta and Sage Crepe with Curled Parmesan
Classic Crispy Duck Pancakes Finished with Hoi Sin Sauce
Rare Roast Beef with Wild Roquette and Fresh Horseradish
Mini Sun dried Tomato Tapenade Crostini served warm
Cocktail Sausages with Honey and Herbs
Pastry Tartlets with Goats Cheese and Red Onion Marmalade

Main Course
Plated and served to each guest
Thai Marinated Salmon - fillet of salmon marinated with Thai spices, lemon grass and olive oil served with a timbale of minted cous cous
and
Colloped Breast of Chicken - coated with a chive crème fraîche dressed on a bed of seasonal leaves
Goats Cheese and Courgette Tart served with Red Onion Jam (V) with a timbale of minted cous cous and seasonal leaves

Salads on the Tables
Cucumber, Sugar Snaps and Green Beans with Mint Dressing
Cherry Tomatoes, Mange Tout and Baby Corn with a Balsamic Glaze
Hot New Potatoes

Dessert
Bowls of Millets Farm English Summer Berries
Bowls of Miniature Meringues served with Chantilly Cream

Coffee from the Buffet Table
Freshly Brewed Coffee or English Breakfast Tea served with chocolate truffles

“I’ve been producing events for years now and I have rarely, if ever, come across such an impeccable staff as yours. They were attentive yet unobtrusive, courteous without our being overbearing…. And the food was delicious! Our guests had a marvelous time.”