Stylish country wedding for 130

From the host – “I want to thank you and Miri so much for the time and effort you put into the weekend celebration – I know you went above and beyond the call of duty!  All the guest reviews were overwhelmingly positive!Tom & Izzy C., London.

wedding for 130 people

The wedding was held in a wild flower meadow in the kent countryside.

A stylish young couple from London decided to hold their wedding and reception at a relatives property in Kent. They asked us to feed their friends and family twice during the afternoon and evening, which made this reception one of the largest (in terms of diversity of food we produced) we have ever done.

The happy queue as wedding guests lined up for the main courses

The happy queue as wedding guests lined up for the main courses. The bride looks radiant

First off – the bride and groom wanted a “grazing table” straight after the ceremony at around 3.00pm – This was an idea that the bride had spotted in Italy – a couple of beautifully laid out tables of upmarket cold cuts including meats, roast beef, hams, quality spanish salamis and chorizo, terrines, dips, breads, cheeses, crudités, olives, stuffed peppers and much more.

The grazing tables were planned in consultation with the bride and groom over a period of weeks before the event. We even supplied a table where we carved an entire bone-on (hoof and all) Spanish Iberico ham directly on request from the guests – a little added showbiz to make the buffet very special. We planned the tables with absolute precision because we had to transport and rebuild the tables as we imagined them to be on our table “map”.

Large_Table_plan

The main grazing table layout was duplicated to make sure that 130 people could easily get their food with out a long wait.

wedding, Deli truck

The plan for the small “grazing table” squeezed between the two large Grazing Tables. This smaller table carried a full Iberico Ham which was carved at the table on request.

The grazing tables, as Dennis cuts Serrano Ham off the bone as requested by the guests. This was a huge hit and the whole leg of Serrano disappeared within 2 hours.

The grazing tables, as Dennis cuts Serrano Ham off the bone as requested by the guests. This was a huge hit and the whole leg of Serrano disappeared within 2 hours.

The grazing Tables were left open for service for around 1½ hours – during that time we topped up the tables with more food and tidied and cleaned as needed.

At around 4.30pm we consolidated all the remaining “grazing table” food onto one table and cleared the other large buffet table for salads and deserts to go with the main courses.

At around this time we shut the truck down for a full clean and a quick turnaround, turning on the grills and ovens to transform the Deli Truck into a “Street-food” venue. At around 6.30pm we opened for orders as people moved truck-side to order their main courses.

Carving Serrano Ham for the guests

Carving Serrano Ham for the guests

We cooked-to-order a selection of Deli Truck favourites including – Our Cajun Sea Bass Sandwich, our 8 hour smoked pulled pork, our home made salt beef on rye and our fabo crunchy-on-top Mac and Cheese. All the guests could then move to the buffet table for condiments and salads. With 130 people there was always going to be a bit of a queue for food that had to be cooked and prepared fresh and to-order – but this turned into a positive, as old friends and relatives met each other in line, and the gossiping and story telling began.

The truck during service

The truck during service

Our famous 8 hour smoked pulled pork sandwich with our delicious Mac and Cheese

Our famous 8 hour smoked pulled pork sandwich with our delicious Mac and Cheese

Another happy customer

Another happy customer

The bespoke Menu board

The bespoke Menu board

Wild game terrine with grapes and cranberry jelly

Our home made wild game terrine with pistachio nuts accompanied by grapes and cranberry jelly. Part of the great delight about being based on the Squerryes Estate is the access to good quality game. In the background our “Hunters Pie” a terrine of pork and bacon with boiled eggs through the middle in a raised pastry case.

Some of the cheeses on the

A half round of Brie – home made humous and onion and sour cream mousse.

IT_WEDDING-294

This was one of the best parties we had ever undertaken. The clients knew what they wanted and were prepared to “spend for quality”. The crowd was universal in their praise of our food – which is one of the most rewarding parts of our job, knowing that we have fed the masses with top quality food in a fun and relaxed way.

Our heartfelt thanks to our clients – the newly married Tom and Izzy – The both of you are fun, relaxed, easy to deal with and true raconteurs and gourmets. Thank you for making our business such a pleasurable and rewarding vocation.

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