Vibrant Mexican Feast for a Winter Wedding in a cosy pub
This couple took over a beautiful old pub for the day, while we used the kitchen to feed their guests snacks, canapes, a vibrant Mexican menu, and more snacks later, surrounded by the brightest of the early spring florals.
Menu
Snacks during speeches
Chicharones, mole and coriander
Focaccia, olive oil and dips
Canapes during drinks
Oxtail and smoked bone marrow pies
Dorset crab, XO sauce, herbs and crispy shallots
Tuna with ginger and aubergine
Cep mushroom and mozzarella arancini with mushroom ketchup
BBQ lamb glazed in black garlic, tahini yogurt and mint
3 Course Feast
Monkfish ceviche with blood orange and fennel
Pork rillette with green peppercorns
Flatbreads
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Short rib barbequoa
Grilled pollock with rosemary, garlic and chilli
Tomitillio salsa
Corn tacos
Black beans, grilled corn, smoked chilli and glazed aubergine
Pickle chilli, herb and lime slaw
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Chocolate mousse, creme fraiche and honeycomb
Late night snacks
Pork bao, sesame and cucumber
Miso glazed aubergine bao pickled radish yuzu mayo