24 May 2014
This Saturday we had a couple of weddings in Wales and I sent my head chef Gareth Davies to one in Pembrokeshire and decided to lead at the Pentre Ifan gig, a stone's throw from Pentre Ifan's heritage spot - Neolithic Burial Chamber located between 2 pretty coastal towns - Cardigan and Fishguard. As you approach you can see the sea in the background and it's tucked away down a layby then track so the makeshift signage was very useful!
The venue comprises a traditional converted stone barn where guests sitting down can receive their wedding banquet. The large well-kept green lawn is perfect for marquees (a marquee bar for this one). Whilst familiar with catering weddings here, the day clearly belonged to 'Clare and Stephen' with oak beams decorated with vintage bunting, tables piled with exclusive cupcakes and an abundance of yellow and white flowers. The room itself would have suited Bilbo Baggins himself. Gothic doorways, heavy wooden doors, thick stone walls and an expanse of wooden floorboards.
After they were seated we served them their 3 course wedding meal. To start they had a summer salad with parma ham, bocconcini (baby mozeralla), rocket, basil oil and beetroot syrup.
Mains was a roast leg of Carmarthenshire lamb, with rosemary and roasted Pembrokeshire potatoes (for the veggies in the room a Perlas, caramalised red onions and spinach tartlet).
Dessert was a trio of chocolate torte, creme blue and Eaton mess.
Great day, great couple...helps to have such a good bunch working for Holden's Catering, who work relentlessly as a team for over 12 hours a day. Thanks guys.
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