The wedding of Robyn and Ant was a truly special day for us. Being close family, our mission was to make the food as delicious as possible whilst keeping in line with the budget. We also had two venues to work from, which influenced the food selection. The ceremony was held at the beautiful Bailey’s Cottage, a historic Sir Herbert Baker building, perched on the water’s edge in St. James. For the after ceremony snacks, a harvest table of cured meats, cheeses, fruits, nuts, smoked olives, liver pate, fresh farm bread and savoury crackers made it easy for guests to mingle and enjoy the spectacular view that the Bailey’s Cottage offers.
The reception was held at the venue of the Earth Fair Food Market in Tokai, perfect for a fun and festive affair. The focus of the mains was to maximise fun and flavour, and we borrowed elements from from a tex-mex and laid back market theme, which included succulent pulled pork rolls, sweet buttered mielies, classic mac ‘n cheese and crunchy summer coleslaw (let’s not forget our homemade smokey BBQ sauce on the side).
The mains were a real hit! According to the bride, groom and guests, the food was so different to what is usually served at weddings. All the items selected were real crowd pleasers, which were really elevated in terms of flavour by Head Chef Matt.
We would like to say a big thank you to Mathew, Bridget and The Flying Pan team for the amazing catering done for our wedding. From start to finish the team took our recommendations and ideas for our special day menu and made our wedding day foodie visions come true (stress free). Our guests where impressed with the professional friendly staff and blown away with the mouth watering dishes. Weddings all to often have catering which doesn’t live up to expectations and leave guests running for the nearest take away. I’m proud to say this was the opposite to our experiences and The Flying Pan exceeded all our expectations. Thank you again – Robyn & Ant