A beautiful wedding for around 60 guests at the Dufferin Coaching Inn, Killyleagh.
The ceremony and drinks reception were up the road at Killyleagh Castle. Guests made there way down the hill to the Coaching Inn at about 4:30pm for an Edible Flower feast.
Starters were served to the table. The main was served buffet style (we call it a “feasting table”), then dessert and tea and coffee were served to the tables.
Emily Rose provided some glorious music during the meal. A fabulous day!
Sharing platters to start:
Homemade Rosemary Focaccia and Bara Bakehouse Sourdough (& Irish Butter)
Ispini Artisan Irish Charcuterie
Feta & Mint Croquettes (served hot)
Lemon & Coriander Marinated Olives
Roasted Red Peppers with Anchovies & Cherry Tomatoes
Beetroot Houmous
The Main Event:
(served as a buffet)
Baked Salmon with Lemon, Chilli & Mint
Slow-cooked Lamb with Apricots, Garlic & Rosemary
–
Lemon & Oregano Roast Potatoes
Cumin Roasted Carrot, Avocado & Pomegranate Salad with Toasted Walnuts
Za’atar Roasted Beets & Caramelized Shallots with Smoked Halloumi
Broccoli with Sweet Sesame Dressing & Pickled Chillies
Dessert:
(served plated)
Individual Pavlovas with St Clement’s Curd, Roasted Rhubarb, Orange & Pistachios
Tea & Coffee (served to the table)
What they said….
“Firstly I wish to say a huge thank you to the both of you and your team. The food was delicious, beautifully presented and served so efficiently. You all were wonderful and all staff present where courteous and friendly. Myself, Simon and family all heard great comments from our invited guests.”
