What a view. A blissful panorama of rippling waves, golden sand and snow-white cliffs shadowed by the gentle glare of sunshine. The blanket of heat from the sun is heart-warming, as is the reason Hog Roast Minehead is there: Childhood sweethearts ‘finally’ as Stella says, getting married.
A month before the event, catering Manager Alistair had met with bride to be Stella and groom to be Bruno to ensure efficiency and smooth running of the day. They went through where Hog Roast Minehead would set up, the menu and any other responsibilities Alistair and his team would have on the day, for example cutting the wedding cake.
The clear air carried the tantalising smell of Hog Roast Minehead’s lunch cooking away towards the guests. Stella and Bruno had selected the refreshing alfresco menu, a menu that completely complimented their picture-perfect location.
The wedding breakfast kicked-off with mouth-watering antipasti boards, filled with colour and divine food. The antipasti board entailed an elegantly displayed selection of exquisite cheeses and fine meats accompanied by tasty bite size nibbles such as stuffed peppers, Spanish omelette stuffed Mediterranean olives and stuffed fig leaves. Soft and crusty bread loaves were served in a quaint basket with butter portions and bread sticks. A perfect savoury treat.
The antipasti board was closely followed by a Hog Roast, tender and juicy pulled pork, heavenly sage and onion stuffing, crisp crackling and a selection of accompanying sauces and rolls. Apple sauce was of course on the menu. This enjoyable main was served with three freshly made salads and garlic infused roasted new potatoes. The Italian inspired tomato and mozzarella salad was the favourite salad of the day.
For dessert, Stella and Bruno chose the rich and divine chocolate torte and the light and fluffy profiterole tower. Each as heavenly and delightful as the other.
Once Alistair and his team had cleared the tables, they cut the four layers of wedding cake. Each layer was a different flavour. The wedding cake was rolled into napkins, placed on rustic wooden boards with a flavour sign on each and left for the guests to indulge.