Wedding buffet - Torridon Hall April 2016

Tomato and mozzarella skewers with fresh pesto dip, Uist smoked salmon with dill and chives on homemade soda bread, Peppadew peppers stuffed with tuna and capers, mixed grissini , crisps, olives

Slow roasted lamb with herbs, Dauphinoise potatoes

Honey and mustard glazed carrots, cherry tomatoes Provencal gratin 

Watermelon and feta salad with mint dressing, green salad

Vegetarian option (sorry did not manage to take a pic after it was baked): Mushroom, spinach and blue cheese Wellington

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