Sticky
I will succeed!!!
I wondered if you’d be able to help? Our wedding isn’t until spring 2011 but the venue said it’ll be better to pick the menu sooner than later to make sure we have time to go up to Scotland for a tasting session and make sure it’s right before we get the invites made up (we’re offering a choice; 1 meat and 1 veggie dish, but meat eaters can have the choice etc).
Anyway, we’re having a fairly Scottish wedding (bagpiper, ceilidh etc). And, because I love haggis I want to have haggis in the meal. But when I said this to my Mum she said it might not go down well with those who have never had it…so I tested water at work and got a negative response – mostly people pulling faces at idea.
So…I’ve added it as an intermediate course. But it’s adding a fair amount to the price.
How would you feel if you turned up to a wedding and was served haggis? I know it’s our day but it’s important to make sure people enjoy the meal.
I’ve copied the days food below as it stands now…what sounds better? This or just a haggis starter and cut the others out? It seems a shame to not have what me and OH want on our day but it’s also a shame to waste food if people don’t like it!
Whatcha think? xxx
Welcome drink
Wedding
Canapés & drinks reception (while we have our pictures done so people aren’t starving before dinner)
Starter :
-Roast pork belly with black pudding, apple croute + bramble compote
-Red onion tart-tatin, goats cheese glaze + roast cherry tomatoes (v)
Intermediate:
-Haggis, neeps + tatties
-Haggis, neeps + tatties (vegetarian version)
Main:
-Rump of Scottish lamb with garlic mash, ratatouille + basil jus
-Grilled marinated halloumi, flat mushrooms, beef tomato + red pepper coulis (v)
Desert: Hot chocolate fondant with raspberry sorbet
Evening food:
Massive (!) cheese board, breads and biscuits selection
Bacon rolls
Fruit platter
Pick ‘n Mix (I’m making up big bowls with retro sweets in)
Anyway, we’re having a fairly Scottish wedding (bagpiper, ceilidh etc). And, because I love haggis I want to have haggis in the meal. But when I said this to my Mum she said it might not go down well with those who have never had it…so I tested water at work and got a negative response – mostly people pulling faces at idea.
So…I’ve added it as an intermediate course. But it’s adding a fair amount to the price.
How would you feel if you turned up to a wedding and was served haggis? I know it’s our day but it’s important to make sure people enjoy the meal.
I’ve copied the days food below as it stands now…what sounds better? This or just a haggis starter and cut the others out? It seems a shame to not have what me and OH want on our day but it’s also a shame to waste food if people don’t like it!
Whatcha think? xxx
Welcome drink
Wedding
Canapés & drinks reception (while we have our pictures done so people aren’t starving before dinner)
Starter :
-Roast pork belly with black pudding, apple croute + bramble compote
-Red onion tart-tatin, goats cheese glaze + roast cherry tomatoes (v)
Intermediate:
-Haggis, neeps + tatties
-Haggis, neeps + tatties (vegetarian version)
Main:
-Rump of Scottish lamb with garlic mash, ratatouille + basil jus
-Grilled marinated halloumi, flat mushrooms, beef tomato + red pepper coulis (v)
Desert: Hot chocolate fondant with raspberry sorbet
Evening food:
Massive (!) cheese board, breads and biscuits selection
Bacon rolls
Fruit platter
Pick ‘n Mix (I’m making up big bowls with retro sweets in)