We returned to High Elms Manor, Herts, and its the stunning grounds on Saturday April 14th for a Spring Wedding.
The theme was vintage with a seasonal menu.
After the ceremony, the Reception started with Pimms in the garden to let the guests soak up the spring sunshine before entering the ballroom to a full 3 course banquet.
The guests sat down to a starter of tender New Seasons English Asparagus wrapped in Parma Ham and Mozzarella Cheese.
To follow, we served succulent slices of Scotch Rib Eye Beef with seasonal purple sprouting broccoli, and baby carrots braised in honey and cardamom.
For dessert there was a very indulgent Truffe Chocolat.
The whole day was a complete success but we were far from finished!
In another room we had set up a Rustic Buffet for the evening which featured:
- large Melton Mowbray pork pies,
- a selection of English cheeses and
- a wide range of breads, on old wooden bread boards.
There were also grapes, walnuts and apples on old apple boxes, all set out on Gingham tablecloths. The only prop missing were bales of hay!