Jenny & Fraser's Wedding
Professional rugby player, Fraser Brown and fiancée Jenny Currie loved the rustic, country chic elegance of Colstoun and booked it up well in advance of their big day in July.
Coming from a farming family and with rugby routes in mind, Fraser was keen to have a substantial food offering at their wedding. However, he and Jenny did not want to compromise on style and the quality of produce was really important to them both.
A highly sociable pair, with like minded loved ones, they planned for a sharing menu for all courses using the very best locally sourced, seasonal produce.
Guests enjoyed a summer selection of canapés to start with including, masala spiced popcorn chicken with pistachio, coriander & chilli yoghurt; haggis bon bons with whisky cream; Mull of Kintyre and slow roast onion tartlet, plus a few others delights.
For the meat lovers, the starter was a delicious mix of sharing Charcuterie boards featuring, venison salami, rare roast Scottish beef, smoked ham hough and pork belly croquettes, smoked venison, glazed roast ham, seasonal pickled vegetables, homemade piccalilli and salad cream, char-grilled vegetables served with flavoured oils, vinegars, breads and dips.
And vegetarian guests enjoyed homemade pesto, hummus, flat breads, stuffed peppers, courgette and aubergine involtini and pickled vegetables.
The food was amazing. Everyone has commented on just how good it was (especially the passionfruit curd!!!) so thank you again for all the hard work that went into making it work. I would say that we would gladly recommend you to all of our friends but I think the quality of the food and the rest of the service provided at the wedding has already seen to that!
Fraser, The Groom
The main event was a rather spectacular looking (and tasting) Chateaubriand served on a boards with beef bones filled with mushroom duxcelle, watercress and soused baby plum tomatoes with ox cheek croquettes, rosemary roast new potatoes with charred baby onions, rocket and parmesan salad with pickled shallots and lemon dressing. There was also seasonal summer veggies to choose from and delicious sauces for the beef, including blue cheese hollandaise and not forgetting a traditional peppercorn sauce.
The vegetarian option was an equally beautiful, lightly spiced sweet potato lafafa with braised spinach, toasted sesame and tomato chutney and balsamic syrup.
The food finale continued the sharing theme with a build your own Eton mess - individual white chocolate and pistachio pavlovas and individual raspberry pavlovas served with bowls of fresh strawberries and raspberries, along with passion fruit curd, whipped cream, burnt chocolate tuilles,
burnt white chocolate shavings and strawberry soup.
We hope you’ll agree a rather special wedding breakfast.
If you like the sound of Jenny & Fraser's wedding and are looking to start creating a menu for your own perfect wedding day, please get in touch with our wedding event specialists.