Being the selfless, giving sort of people that we are, Naomi and I (Plus Naomi's Matron of Honour Naomi, and her husband Dan) have generously taken it upon ourselves to go to the Grange and make sure the food will be up to scratch for the reception. While there, you'll be pleased to know that we've managed to make a decision on what the final menu will be for the day.
We've made our decisions based entirely on our own tastes, and on an honest belief that the dishes we have chosen are the best. I'll put the details of all the three courses, plus photographs, below. If there's something there that you would not be able to have, or dietary considerations we need to inform the chef at the grange about, get in touch on facebook, email at tommit4@hotmail.com, or call us on 07791482286. Without any further ado, let's commence the looking at pictures of food.
Starter
Confit Duck Terrine
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A duck leg terrine wrapped with Prosciutto and served with toasted brioche and a caramelised onion chutney.
On the day this will be served as a slice of terrine, rather than the semi circles seen in the image. As this isn't currently on the granges menu, the chef prepared our portions using ramekins rather than a terrine dish, so it may look more presentable on the day.
One of the things we liked about this dish was the perfect consistency of the terrine, and the relatively lean and light, but still flavoursome taste of the duck. The combination of this with the tang of the chutney pretty much made up our minds. We may ask for the brioche to be switched to something else, as Naomi is not the biggest fan of it, but something similar will end up on the plate.
Obviously the other thing that attracted us were the orange sweep and green splats (they're very fashionable, don't you know)!
Main Course
Braised Lamb Shank
Just look at it! Some of the most tender lamb we've ever tasted. Husband of the Matron of honour, Dan, has claimed since childhood to not be a fan of lamb, and walked away from this meal a changed man! We understand that lamb is not a common choice for reception food, but were utterly convinced by this dish that there could be no other choice. The lamb shank is resting on a parmesan and garlic (we'll makes sure there's a bowl of mints somewhere) mashed potato, and comes with a side plate of seasonal vegetables. All I can say is that this absolutely blew us away!
Desert
Chocolate and Pistachio Semi-freddo
As the final dish of the meal, this one was absolutely brilliant. Rich chocolately, nutty semi-freddo beautifully presented with all sorts of tweels, mint and even a cheeky physalis! The (oh so fashionable) sweeps are white chocolate and caramel, adding to an already delicious chocolatey treat. It's a little rich, but then so is the rest of the meal. I for one am greatly looking forward to it.
There'll be the usual accompaniments of teas coffees served after, with wine and other drinks available throughout too. It's worth bearing in mind that if all our plans come together there will be significant amounts of cheese available after the meal too (more details on this later, promise).
So there it is, in all it's glory! I hope you enjoyed reading about it as much as we enjoyed sampling it for you. We can't wait to sit down with you all and enjoy it on the day!