We knew we wanted to offer our guests a choice of meats, but were unsure what to serve with each option. Sarah and Neil’s experience and insight made this so much easier.
The tasting evening itself was such a fun experience! It was great get to know Neil and Sarah whilst they were plying us with food.
When it came to the big day Pink Pepper handled everything perfectly. Neil took care of the toastmaster duties and everything ran like clockwork – which meant that we could relax and enjoy the day.
The food was a big hit with all of our guests – from the canapés to the evening snacks! One of our guests had attended 9 weddings in the year and said that Pink Pepper’s food was the best.
We couldn’t recommend Neil and Sarah highly enough and wouldn’t hesitate to use them again. We only wish they’d open a restaurant, so we could eat their food more often!
Quail scotch egg served with a mixed leaf salad, beetroot, walnuts and homemade mango chutney
or
Caremelized leek and goats cheese tart served with a mixed leaf salad, roast beetroot and walnuts
Focaccia
Confit of duck leg, with a red wine and berry sauce, served with spiced red cabbage, roast parsnips and french style peas
or
Roast rack of cheshire lamb, served with red wine jus, french style peas, and roast parsnips and dauphinoise potatoes
Sticky toffee pudding served with caramel sauce, ice cream and a brandy snap tuile
