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We had 65 guests for a sit down wedding breakfast of: STARTER Cream of Giant Prague celeriac with Colston Basset blue Stilton soup (v) Chilled greenhouse Blenheim orange melon with a soft berry compote (v) Pink lamb fillet baked with rosemary and presented on a mixed salad coated in beetroot oil MAIN Pan seared fillet of salmon served on a bed of creamed potato with Samphire and herbs Loin of Welsh Mountain Lamb sliced onto rosemary layered potato with glazed shallots Roast breast of Gressingham duck served on a casserole of autumn vegetables DESSERT Hot plum and almond crumble served with vanilla sauce and prune ice cream Summer fruit pudding served with a caramel basket of vanilla pod ice cream Strawberries and vanilla pod ice cream Then we had an extra 35 for the evening to total 100 guests who later all enjoyed a buffet and cake

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