AMY & RICHARD's Wedding Story
For our starter we had a choice of prawn and bloody mary cocktail, dressed leaves and brown bread, or smooth chicken liver pate and fruit chutney served on a brioche croute.
Our main was a choice of oven baked cod loin and wild mushroom risotto drizzled with white truffle oil and parmesan, or roast sirloin of beef, Yorkshire pudding and duck fat roast potatoes.
For dessert we had sticky toffee pudding, or a dessert assietee of chocolate brownie, lemon tart and strawberry pavlova.
For the evening we hired a band called The Party Nuts, who also DJ’d. They were fantastic and we didn’t stop dancing!
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