 When working together with a talented team of suppliers creates a dream wedding and a feast for the senses. This vibrant Greek inspired wedding shoot was brought together with a mix of stunning florals, hand painted ceramics and our delicious sharing platters. "It was a feast for the senses – with a colourful array of Greek and Turkish flavours. Foodie heaven!"  Read the feature here: http://glamourandgraceblog.com/2020/vibrant-greece-inspired-peach-and-blue-wedding/  Photography: Maxeen Kim Photography | Venue: Penton Park | Planning: Always Andri | Floral: Wild Wood London and Gail Allen, Assistant | Stationery: Natalie Charlotte | Videography: Bloomsbury Farm | Cake: Avant-garde Cake Studio | Rentals: Cystal Hire | Furniture Rentals: Academy Furniture Hire | Beauty: FLC Hair & Makeup | Ceramics: Studio Hethe | Ribbon: Kate Cullen and Lancaster & Cornish | Shoot Assistant: Belle Bespoke Weddings | Dresses: Victoria Sanders Studio | Jewelry: Etesian | Submitted via Matchology
0 Comments
We're always delighted when we get to work alongside Angela Ward Brown and our other partners, but to have such high praise from a fellow supplier has made our day: "The Smallpiece catering team were on hand to do what they do so damned well today, to feed guests in a breathtaking manner, so ease the day along, to provide everything their couples need, I’d say they go above and beyond, but they do it so often its their baseline." Read Angela's full blog here: https://angelawardbrown.com/2019/10/jade-nicks-hill-place-wedding/  This week we met with one of our wonderful venues, Penton Park, to chat about all things food related... Catering is a demanding job with long hours yet here at Smallpiece we thrive on the variety and creativity that we get to have with each of our couples! Every Wedding is so different and unique and we love taking the time to understand each couple’s vision and overall feel for their day which enables us to create a bespoke menu. One of our favourite parts of the day is seeing the reaction to the food, we often have guests complimenting us on portion size, flavour, presentation and how it differs from the “standard Wedding Food” they have experienced before. Our Beef Wellington is certainly a show stopper, it is becoming one of our most popular dishes and has been shared on many occasions at Penton - it is certainly a firm favourite with Guy at Penton Park!  If Sarahjane, our Office Manager, was to get married again she would opt for one of our Antipasti Sharing Platters to start as she loves the variety they offer and the social element of sharing alongside guests. Individual Steak Pie for Main as they are always so popular and flavoursome and one of our Trio of Dessert combinations to end; but it must include our individual Lemon Meringue Pies… We have to keep her out of the kitchen when they are on a menu!!  Penton is a fellow family run business which mirrors the same values and ethos as we pride ourselves in. They genuinely care and go the extra mile to make sure they stand out from their competitors. We have been part of Penton’s journey from the very beginning and feel privileged to still be working alongside the team to ensure we deliver on every event. Here at Smallpiece we really invest in being part of a couple's journey and this starts even before our bookings are confirmed when we put together a completely bespoke and personal dining experience in our stylish Tasting Room!  Being such an integral part of a special day, which have often been in the planning and dreamt of for quite some time is a real honour for us and something we will never tire of. Looking forward to being back at Penton Park in a couple of weeks for one of the first weddings of 2019!  Happy Birthday to our Founder & Head Chef! Our very own Wonderwoman had a lovely day with all of the family.   Ingredients:
4 large egg whites 250g caster sugar 1 teaspoon vanilla extract 1 teaspoon cornflour 1 teaspoon white wine vinegar Method: • Whisk egg whites in a clean bowl until stiff. • Gradually add spoonfuls of sugar until all sugar has been incorporated. • Add vinegar, cornflour and vanilla. Mix well. • Place greaseproof paper on a baking sheet. Spread the meringue onto the paper in a circular shape. Build meringue up and use all mixture, level out. • Place into a preheated oven 140 degrees celsius and bake for 1 hour 10 minutes. • Switch the oven off and leave door closed. • When the meringue has cooled, top with clotted cream cover with a selection of fresh berries. Sprinkle with raspberry sauce and enjoy!  Our supplier relationships are just as important as our client ones and we were extremely lucky this week when Alex and @somerleyhouse arranged for Andy and Cat's pre shoot to be held there along with a surprise Afternoon Tea. We are very privileged to be able to work at such a stunning venue and alongside one of the best teams in the industry. Thank you Alex for making this happen and to Maddie Waters Wedding Photography for capturing the Afternoon so beautifully, here are some of our favourites!
|
Archives
May 2020
Categories |
RSS Feed