May 2018 Wedding


A wedding for a couple of foodies with Irish heritage so potatoes needed to be somewhere on the menu. Fresh seasonal tasty May menu food was what they wanted.  Sharing platters with homemade dips, Parma ham, chorizo and lots of melon and grapes. The mains were lovely, the Slow cooked spring English bone in shoulder of lamb was “better than restaurant food” why?  Because not many, if any, restaurants would cook all this fresh on the day. Restaurant lamb would be a reheat unless you wanted to wait four hours after ordering,  A restaurant would probably blanch the asparagus and samphire the previous day,  we cooked roast potatoes and sweet potatoes straight out of the oven to the table, and a first for us,  as we are ever striving to improve our already fantastic Tart aux citron: we made fresh Lemon tarts for 90 on the day! so they could not be fresher using Breckland brown free range eggs, the colour and taste was delightful and my pate sable could not have been crisper. The  Spinach, date and almond salad with toasted Pitta bread and Medjool dates was fantastic. The asparagus was cut that morning from the willow tree farm shop  for the  Asparagus and samphire salad. Fresh Piazzas for evening food, Nic (at Alpheton Barns) and I have been swapping hydration level notes for our doughs for use in his wood fired Pizza oven. The slow long prove made it a bit sticky so played  havoc with the rolling machine. It’s all a learning curve but the result after a couple of failures was great. Brownies to accompany the evening pizzas, which are not rocket science,  but there is a little science to getting the right amount of goo apart from using the finest dark chocolate available and fantastic Breckland brown eggs.