Tropical Wedding Theming

This year we’ve seen plenty of pineapples and palm leaves creeping their way onto the Wedding scene in the form of the Tropical Wedding theme.

There is an abundance of bright and beautiful tropic vibes on Rock My Wedding, with inspiration from both real Weddings and themed shoots.

It seems to be that, if you can’t have a destination Wedding, you bring the destination to you, which we think is a great idea! Bringing tropical fruits, luscious leaves and hibiscus plants into your Wedding day is sure to get your guests hula dancing the night away.

This colourful pineapple table centrepiece is from a Bournemouth Beach Wedding Photographed by Paul Underhill Photography and featured on Boho Weddings‘ breathtaking blog. Painting pineapples gold brings glitz and glamour to the table and enhances those lovely coral and orange hues. Gold tableware also compliments your table arrangements and will brighten up your white linen, pairing nicely with the gold fruit.

Pineapples aren’t just great for decorating your tropical paradise, but make the best tropical cocktails! With a wedge of pineapple and a squeeze of lime, your Wedding cocktail can whisk you away to the tropics with every gulp. (It’s also handy to have a guest with beautiful nails so you can have super photographs like this one from Heather & Jared Photography, also from Boho Weddings’ blog!)

Pineapples aren’t the only fruit perfect for adding a tropical twist to your Wedding day. Citrus fruits, papaya and kiwi can all add to your day both visually and through taste!

You can get tropical from the word go. Theming your Wedding invitations with botanical foliage is a great way to give your guests an idea of what is to come. Both of these botanical beauties are from Etsy, the first from TiedandTwo and the second from CitrusPressCo and are both equally gorgeous.

As you’re starting on a tropical note, it’s great to end on one too. This Photo Booth Pack from Party Pieces is perfect for capturing some fun and creative images from your big day.

Their cupcake toppers are also a fun finishing touch for simple pastel coloured cupcakes or slices of your Wedding cake.

We love the tropical theme and if you would like more inspiration and ideas or are interested in our services, please email jaz@thewildfork.co.uk.

A Valentine’s Night In

Have you left your Valentine’s plans a little late and found yourself struggling for reservations? There isn’t any need to panic, in fact, a quiet night in with the one you love is often a nicer option than battling the crowds on Valentine’s evening.

We’ve lovingly crafted the perfect Valentine’s menu, including an intimate sharing supper for two and a deliciously decadent cocktail certain to impress.

Impress on Arrival

There’s no time to spare, impress your loved one on arrival with a glass of Minted Berry Fizz. Your relationship is a celebration after all, and what is a celebration without bubbles? With fresh berries, zingy mint & lemon, this cocktail is sure to awaken the senses.

Ingredients (per glass):

1/2 measure gin
1/2 measure berry liqueur (Chambord or Creme de Casis would work well)
1 tsp lemon juice
4-5 berries (raspberries, blueberries or strawberries)
Prosecco to top up
3 mint leaves
Crushed ice

Method:

1. Put berries, 2 mint leaves, lemon, gin & berry liqueur into a Boston shaker and muddle until a deep berry colour and all of the flavours are well mixed
2. Add a small amount of crushed ice and shake well
3. Using a hawthorn strainer, strain the mix into a tall glass
4. Top up with prosecco and garnish with a mint leaf

The Main Event

Your dinner should be fit for a King or Queen, your King or Queen. A rich dish full of wow, pleasing both aesthetically and on the palette. Our Venison Wellington for Two is a warming and wholesome dish, ideal for a cosy evening by candle light, out of the February Frost.

Ingredients:

500g trimmed venison loin

500g chesnut mushrooms
300ml double cream
1/2 glass port

250g plain flour
125ml milk
1 egg
sprig fresh thyme

1 sheet of good quality puff pastry
2 egg yolks
cling film
salt & pepper

Method:

For the mushroom duxelle

1. Chop the chestnut mushrooms in a food processor
2. Fry in a hot pan until dry
3. Add the port and reduce to a syrup
4. Add cream and reduce by half, season with salt and pepper and leave to cool

For the pancake

1. Mix flour, 1 whole egg, milk, thyme and a pinch of salt into a batter
2. In a lightly oiled frying pan make two pancakes as thin as possible

To assemble

1. In a hot pan, seal the venison loin
2. Overlap the pancakes on a strip of cling film and spread a thin layer of duxelle on top
3. Lay the venison loin in the centre and using the edge of the cling film, roll into a tight cylinder and twist the ends to seal
4. Lay the sheet of good quality puff pastry on a floured surface and brush with egg yolk
5. Unwrap the pancake-wrapped venison from the clingfilm and place into the middle of the pastry sheet
6. Wrap the pastry around the loin, creating a parcel, making sure all edges are covered and sealed
7. Turn over seem side down leaving a nice tidy top to your venison wellington
8. With the remaining egg yolk, brush the top of the wellington for a glaze
9. Chill the wellington for at least 30 minutes before using the back of a knife to mark the pastry, being careful not to go all the way through
10. Heat the oven to 220c/200c fan/gas 7
11. Lightly oil a non-stick oven tray and heat
12. Place the wellington seem-side down onto the hot tray and bake for 10 minutes
13. Reduce temperature to 180c/160c fan/gas 5 and bake for a further 20 minutes for medium, 30 for well done
14. Rest and serve with blanched seasonal greens and a rich red wine jus

In front of your favourite movie

You’ve done the impressing, it’s time to sit back and relax. This quick and easy dish can be prepared in advance, and so will only keep you in the kitchen for minutes leaving plenty of time to put your feet up on the sofa, in front of your favourite movie enjoying crisp meringues dipped in flavoured cream.

Ingredients:

3 large egg whites (room temp)
175g caster sugar
Piping bags
250ml whipping cream
1 vanilla pod
200g berries
Fruit syrup or puree

Method:

1. Whisk the egg whites with an electric whisk for one minute on a low setting, before increasing the speed to medium for a further 2-3 minutes until they form stiff peaks
2. Add the sugar one tablespoon at a time whilst whisking
3. Whisk for 5-10 minutes, until the mixture is stiff and glossy/shiny
4. If you’d like to colour your meringue like ours, squeeze or paint strips of colour down the inside of your piping bag, spoon in the meringue, cut the tip and squeeze 3cm round blobs onto a parchment lined baking tray
5. Dry the meringues out in an oven at 100c for 45 minutes to 1 hour. The meringue should be dry and crisp on the outside but still slightly chewy in the centre
6. Take your meringues out of the oven and set aside to cool for 1 hour
7. Slice down the centre of the vanilla pod and scrape the seeds into a bowl of the whipping cream
8. Whip the cream and put into a serving bowl
9. Dice the berries and put into a bowl with your syrup/puree, ensuring all berries are coated
10. Assemble the DIY eton mess on a serving board with the bowl of cream, a pile of crunchy meringues and a bowl of the berry mixture. Decorate with extra berries and mint leaves

 

Time to get shopping!

Recipe | Yoghurt Panna Cotta, Strawberry Jelly

Our menu is constantly changing, and this year we see a new addition to our Charity Event menu, an addition perfect for the summer season. With a light and creamy base, topped with the jelly’s distinct summer flavour, this dish is vibrant both visually and in taste.

If you’re entertaining this summer, why don’t you give the recipe a go?

Serves 8

For the Panna Cotta:

300g Whipping Cream
1 Vanilla Pod
150g Caster Sugar
3 Bronze Leaf Gelatine Leaves
300g Natural Yoghurt
300g Double Cream

For the Jelly

500g Strawberry Purée
3 Bronze Leaf Gelatine Leaves

For the Panna Cotta

1) Bring whipping cream, vanilla pod and sugar to the boil
2) Stir in pre-soaked gelatine
3) Pass through a fine sieve into natural yoghurt
4) Cool over an ice bath until cold, but not set
5) Semi-whip the double cream
6) Fold together and fill your moulds
7) Refrigerate until set

For the Jelly

1) Bring strawberry purée to a simmer
2) Add pre-soaked gelatine
3) Once yoghurt is set, pour jelly on top to fill your mould
4) Add garnish of your choice – honey comb, strawberries and mint works perfectly.

Keep your eyes peeled for more recipes!

Images from Shannon Robinson at SLR Photography

 

 

 

Great Ormond Street’s 18th Annual Charity Clay Pigeon Shoot

On the 9th September 2015 we catered for Great Ormond Street Hospital and Marie Curie’s 18th Annual Charity Clay Shoot at The Royal Berkshire Shooting School.

The day began bright and early at 8am, where we served a hearty breakfast before the shoot. With bacon, sausage and egg rolls, sweet pastries and fresh fruit, everyone was geared up for an action-packed day.

Lunch guests joined the 25 teams at midday after shooting, for a canapé, cocktail and champagne reception back at the Shoot Lodge.

With top-ups flowing, guests were escorted up to a viewing arena ready for the Black Cats and Red Arrows displays.

After being entertained by the RAF Red Arrows the guests made their way into the marquee for lunch. Their dining experience began with our Smoked Salmon, Beetroot Remoulade and Sourdough Toast.

For the main course they enjoyed Corn Fed Chicken Supreme, Crushed Violet Potatoes, Green Beans and Salsa Verde. Their luncheon ended with Lemon Posset and a Cheeseboard of Black Bomber and Quince Jelly.

Once again we loved every minute of catering for such a fantastic cause and we are already looking forward to next year’s!

Wedding Inspiration | Beauty & The Beast – Halloween Elegance

With Halloween edging closer, we thought we would share the Beauty & The Beast themed Wedding Shoot we were lucky enough to be part of last year. It really is the perfect theme for Halloween, with no ghouls, ghosts or googley eyes in sight, simply Halloween elegance.

Well Barn Shoot Lodge was the chosen venue, full of rustic wooden timbers, golden antique mirrors and walls adorned with taxidermy heads.

Tables were adorned with deep red roses and dark, luscious foliage from Green Parlour and the most magnificent cake from Choccywoccydoodah you have ever seen.

With eerie, melting candles, this cake screams Halloween like other.

For dinner, we served an array of wonderfully whimsical dishes that would wow any Wedding guest on your big day. All of these dishes had the fright factor, whilst still appearing mouthwateringly delicious.

Our Pheasant Leg, Fondant Potato, Poached Pear and Savoy Cabbage was an exquisite accompaniment to the table.

Our Faggot and Rack of Rabbit added an injection of traditional Halloween colour, with edible flowers on a black slate.

Even the bride and groom flaunted that Halloween colour scheme with pumpkin hues and vintage lace.

It really was a fantastic Wedding shoot, and we’re sure it can be interpreted into the most elegant Halloween Wedding.

Click here for the 360 degree panorama backstage; http://nikreations.co.uk/indie360/beautyandbeast/

Food | The Wild Fork
Photographs | Shannon Robinson
Flowers | Green Parlour
Taxidermy | Death & Glory
Styling | Ruby Weddings
Cake | Choccywoccydoodah
The Beast | Shaun Hayes
Belle | Rachel Hirst
Make up & Hair | Zoe Campbell
Dress | Butterfly Bridal Boutique
Suit | Clements and Church
Organiser | Ruby and Stardust
Venue | Well Barn Estate

Jonathan and Rebecca

Jonathan and Becca arrived in style to their Wedding Reception at Well Barn Shoot Lodge. From the morning, their photographer Shannon Robinson from SLR Photography began snapping away, and to our delight she has very kindly supplied us with her beautiful images, allowing us to document the day with fantastic imagery.

On arrival to the venue, the happy couple and their guests were greeted with deliciously refreshing Hugo Cocktails and an array of our canapés.

Quails Scotch Egg and Apple Chutney, Rare Beef and Yorkshire Pudding with Creamed Horseradish, Cucumber and Salmon Tartar, Sweet Potato Fritters with Black Pudding and Pea Puree and Devilled Crab on Chicory were their chosen canapés, full of bright colours and flavours.

After the reception on the gloriously sunny lawn, complete with views of rolling hills, the guests made their way into the marquee. The marquee was dressed with Pretty Pieces Perfect Days’ twee vintage crockery and cutlery and blooms from Jo’s Wise.

Each place setting was complete with a unique vintage plate, mismatched ornate cutlery and a ditsy floral teacup and saucer. We loved how each plate and teacup was completely different, contrasting in some places and complimenting in others. Napkins were placed on top of each plate, with a bright yellow ribbon tied with a rustic place name card.

After finding their seats, it was time for the Wedding Breakfast. Jonathan and Rebecca chose a grand, banquet styled buffet.

The Suckling Pigs took centre stage, holding apples in their mouths, rested on a bed of fragrant herbs and watercress. These were carved onto platters, allowing guests to help themselves to juicy meat and crisp and crunchy crackling. Venison Lolipops on Liquorice Sticks and Whole Dressed Salmon were also on the menu, giving a wide array of delights to choose from.

Surrounding the robust, banquet style offerings, were delicate fresh salads. We served Pea, Mint and Feta salad, Heirloom Vegetable Salad with Cous Cous and fresh, crisp Coleslaw.

With plates piled high, and everybody up for seconds, it was time for dessert.

DIY Eton Mess was among the selection for the dessert table.

Complete with a dollop of cream and a swirl of Strawberry Compote, everyone’s plates were full to the point of overflow! So, naturally, it was time for seconds again, time for round two, where guests could pile their plates once again but this time with Apple Tart Fine and Little Vanilla Doughnuts!

Forget tradition – this wonderfully whiffy piece of cheese was the Wedding Cake. Topped off with a silhouette of the bride and groom and their dogs, it looked as beautiful as any cake.

The ‘cheese cake’ joined a selection of others on rustic wooden boards, with grapes and figs as the final course of the Wedding Breakfast. Jonathan and Rebecca chose Vacherin, Cerne Abbas, Cheshire and Barkham Blue cheese for their boards. After this, the guests, suitably stuffed, made their way into the barn for lots of dancing.

What a beautiful wedding. We were over the moon that we could be a part of Jonathan and Becca’s big day, and we’re so thankful to Shannon Robinson at SLR Photography for her amazing photographs of our food throughout the day. We wish the happy couple all the best for the future.

A sun-filled wedding at Ufton Court

This Saturday, Ufton Court was basking in beautiful March sunlight. We were lucky enough to be catering for some fantastic clients, Alice and Warwick.

Alice and Warwick made full use of the Archer’s Hall at Ufton Court, with its thick wooden beams and light, airy feel. We were truly stunned by how great it looked, and the whole room was brought to life with the sunshine and Lindsey at TWHFCo’s stunning spring time blooms.

After the ceremony, the guests moved down to the Main House where the light was still pouring through the windows. The doors were opened out onto the impressive grounds as guests enjoyed prossecco and canapés on the terrace.

Alice and Warwick’s canapé menu included Honey and Mustard Glazed Cocktail Sausages, Truffled Potato Croquets, Goats Cheese and Spinach Flat Breads, Smoked Venison, Green Beans and Horseradish, and Cured Salmon Tartar with Cucumber. Each of these went down an absolute treat, with guests piling up at all entrances getting ready to pounce on our waiters and waitresses!

Ufton Court really was used to it’s full potential, with all three wedding areas being utilised. After the reception in the house, guests moved onto Tithe Barn for the wedding breakfast. We dressed the tables with pale blue napkins which looked great with Lindsey’s Spring time blooms.

For their wedding breakfast, Alice and Warwick chose an Amuse Bouche of Roasted Tomato and Basil Soup, followed by Roast Sirloin of Beef, Yorkshire Puddings, Roast Potatoes, Cauliflower Cheese and Red Cabbage. This sharing style main course got all the guests stuck in, chatting away as they enjoyed their hearty dinner. The happy couple opted for serving their wedding cake as dessert, which we served on rustic platters covered with seasonal berries and coulis.

We had a smashing day catering for this event – Alice and Warwick were such a lovely couple and all of their guests made the day so enjoyable. We wish them all the best for the future!

The first wedding of 2015

Our first wedding of 2015 was Gemma and Brian’s winter wonderland wedding at Ufton Court. We arrived the day before to set up and were met with people shifting gigantic white trees and hanging hundreds of fairy lights. It was then that we realised that Gemma and Brian really had gone all out on their wintery decorations.

When we entered the barn the next morning it was completely transformed. The whole atmosphere was changed through the lighting of the barn, Gemma opted out of the warmer lamps and stuck to icy blue cooler tones. The tables each had their own centre piece which was made by a member of the bridal party. They were made up of a large vase filled with clear stones and fairy lights topped with a collection of white feathers protruding outwards. Every centrepiece was stood on a round mirror to reflect the light elsewhere.

With a strong theme of sparkles, the top table was framed by the enormous white trees with a backdrop studded with tiny fairy lights. Each chair was dressed in light blue sash, and the table featured a glass mirror with the words ‘Mr and Mrs’, surrounded by tiny ice crystals. For their favours, Gemma and Brian chose tubes of little blue sweets, going well with their theme. Every guest also got their own wine charm which we clipped to every champagne glass before the guests entered the barn.

The day started with wintery drinks including mulled wine, hot apple juice and a hot chocolate station for the children – complete with whipped cream, sprinkled and chocolate stirrers. As you can imagine there were plenty of chocolate covered faces and fingers by the end of the reception. Whilst the drinks were circulating, our waiters and waitresses served Mini Jacket Potatoes with Sour Cream, Goats Cheese and Spinach Flat Breads, Courgette, Feta and Basil Beignets, Baby Yorkshire Puddings with Beef and Horseradish and Smoked Salmon Parfait with Caviar.

After enjoying their warming drinks and tasty canapés, everybody moved into the barn for some speeches. After the toast our staff brought out the starters along with baskets of freshly baked bread. This was the chosen menu;

STARTER

Foie Gras and Chicken Liver Parfait, Sauternes Jelly, Toasted Brioche

Open Vegetable Tart

Goat’s Cheese Mousse, Pickled Beetroot, Toasted Hazelnuts, Herb Salad

MAIN

Slow Cooked Brisket, Mashed Potato, Roasted Root Vegetables, Braising Liquor

Roasted Butternut Squash Rissotto, Sage Butter, Pine Nuts, Grated Parmesan

DESSERT

Baked Lemon Cheesecake, Fresh Berries

After the meal, the guests went back up to the Archer’s Hall for the Photo Booth whilst we set up the bar and dance floor. Once the guests came back to Tithe Barn, the bar was ready for action with a very tempting selection of local ales and cider including West Berkshire Brewery’s Yule Fule and Good Old Boy and Tutts Clump Cider. These went down a treat, and after a few hours of dancing the night away the guests were ready for their Ploughman’s Board, Sausage Rolls and Vegetarian  Tortilla Wraps followed by some delicious wedding cake.

This is one of the biggest transformation of Tithe Barn that we have seen, Gemma and Brian even had a Polar Bear ice sculpture to greet the guests as they entered the barn. We enjoyed our day catering for the happy couple and their family and friends and we wish them all the best for the future.

Another lovely Thank You

One of the things that make us love our jobs even more here at The Wild Fork, is receiving great feedback from our past clients. Of course we can tell on the day if our client is having a fantastic time, but it’s always a nice surprise when a letter pops up through our door when we aren’t expecting it, it brightens up our day!

The other day a pretty little autumnal card appeared at The Wild Fork HQ from Katrina and William. Along with a photo full of beaming smiles from their big day, Kat and Will wrote some very kind words.

“To Ed and all at The Wild Fork,

thank you so much for helping us make our day so special. All your organisation and hard work was so impressive and the food was AMAZING! So much so, we did pinch another couple of guests’ desserts!

We have had so many comments on the food. Thank you for everything! Love Kat and Will”

Their wedding was on the 11th of October at Ufton Court, with the ceremony in the rustic Tithe Barn. We served drinks and canapés from a Magnifitents canopy just outside of the barn entrance, allowing the guests to drink and dine on the pretty patio area, surrounded by the well kept garden in the Courtyard. Their canapé menu included Smoked Mackerel Pate on Rye Bread, Rare Roast Beef with Pomme Paille and Béarnaise Sauce, Quail Scotch Eggs with Apple Chutney, Marinated Boccaccini, Basil Pesto and Red Chilli and finally Pressed Foie Gras with Toasted Brioche and Sauternes Jelly.

The guests were then called into the barn for the Wedding Breakfast. For their starter, Kat and Will chose Earl Grey Smoked Duck with Homemade Piccalilli and Bitter Leaf Salad. They had a vegetarian option of Red Onion Tarte Tatin with Caramelised Goat’s Cheese and Pesto Dressing.

The starter was followed by Chump of Berkshire Downs Lamb, served with Dauphinoise Potatoes and Seasonal Roasted Vegetables. The vegetarian main was Spiced Flagelot Bean Stew with Grilled Vegetable Cous Cous. Both options went down a treat!

We then served tea and coffee in the Archer’s Hall where Kat and Will cut their wedding cake. After taking lots of photographs, and sipping lots of tea and coffee, everybody made their way back to the barn for an evening of entertainment and drinks served by our staff at the Tithe Barn Bar.

We are over the moon that Kat and Will had such a lovely time, it’s always great to hear how well our food goes down with everyone on the day. We wish them a bright and happy future together. Merry Christmas to you both, and have a smashing New Year.

All photographs above are by the extremely talented Shannon, from SLR photography.

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Mr and Mrs Booth’s Decadent Dinner Party

Last week, our Cookery School in Yattendon (The Mike Robinson Game and Wild Food Cookery School) saw an extremely busy week, full of all sorts of dinner parties. On the Monday we catered for a shoot dinner, Wednesday was Mr and Mrs Booth’s Party in aid of Mrs Booth’s Birthday, Friday we hosted Mrs Kibble’s Birthday Bowl Food Party and Saturday was Mrs Jordaine’s Birthday Bowl Food Party. All in all, what a very busy, but fantastic week.

On the Wednesday, Green Parlour popped round with hundreds of gorgeous tea lights and candles. We began setting them up along the tables, amongst the lovely flowers, and all around the room. We then lit up the drive way with huge storm lanterns, which looked amazing, especially during the festive season. The whole place looked magical, the table had varying heights of candles, some small tea lights, and others tall candlesticks. It gave our long dining table the wow factor.

The guests started arriving at 7.30pm where they were greeted with a glass of champagne, ale or soft drinks by our welcoming staff. Even the kitchen was lit up with gorgeous candles, providing a lovely atmosphere for the guests whilst they watched our extremely talented chefs work their magic on the canapé selection. Once all of the guests had arrived, our staff began circulating the delicious canapés. Mr and Mrs Booth chose a Surf and Turf canapé, Salmon Tar Tar on Cucumber and Wild Mushrooms on Toast. They all went down swimmingly, whilst the guests enjoyed their drinks and watched the chefs at work.

After mingling and enjoying the canapés, the guests moved through into the dining room, where their four course meal began. They enjoyed Quails Scotch Egg with Apple Chutney to begin their dinner, which was served on individual tiles to each guest. Once finished, and after pouring the chosen wine, our staff took the tiles away and got ready to serve the next dish. For their starter, Mr and Mrs Booth chose Langoustine, Tagliattele, Perlude Clams and Sea Purslaine which was served beautifully.

The chefs placed a Langoustine in each bowl, adding striking colour to the plate. Next, the wholesome, creamy pasta was placed on top.

Finally each plate was garnished with a clam shell, and then it was ready to serve, along with baskets of warm freshly baked bread.

The main event of the four course dinner was our delicious Welington.

The Wellington was sliced into thick, generous portions and served onto the guests plates, topped with a drizzle of Red Wine Jus. This was taken through into the dining room and served to each guest, whilst we went around the table offering silver service of the accompaniments. One of our members of staff offered spoonfuls of rich and creamy Dauphinoise Potatoes, while others served seasonal greens, roasted carrots and slices of courgette. After the dinner was served and cleared away, the evening entertainment began ready for dessert to be brought through. A lady sang beautifully in the dining room, accompanied by the soft, melodic tune of a guitar. We brought out a selection of Creme Brûlée and Treacle Tart, for the guests to choose from.

All in all, it was a wonderful evening and part of a wonderful week that we have had at the Cookery School. Every single guest was a delight to have at the school, and we really enjoyed catering for such lovely people.