Last year, Mary Cadogan and her family joined forces to cater for her sister's wedding - with great success. Here Mary shares her menu and know-how to create the perfect spread for a memorable summer occasion.
Up to three months ahead
- Buy wine and Champagne
- Place order with hire company, buy napkins, platters etc and order flowers
Up to a month ahead
- Buy beer, water and soft drinks
- Buy basics such as olive oil, vinegar, jars and tins, spices and frozen food
- Make and freeze cake sponges
- Make and freeze ricotta filo bites
Up to 2 weeks ahead
- Order racks of lamb
Up to 2 days ahead
- Make cake sponges if not already frozen and keep in an airtight container
- Make Orange sugar syrup, Creme patisserie and Chocolate modelling paste
- Make omelettes and toast pine nuts
The day before
- Cook the lamb and chickens, then chill
- Assemble omelette cake and chill
- Roast tomatoes and cook aubergines
- Make dressings and herb relish
- Marinate fennel, make and dress potato salad and make beetroot toasts
- Wash salad leaves, store in the fridge
- Fill and cover cakes, store in single layers in the fridge. Crystallise redcurrants.
On the day
- Lay tables, set out glasses and drinks, and chill wine and Champagne
- Slice lemons, limes and strawberries for Citrus peach cooler
- Defrost ricotta filo bites, if frozen
- Strip meat from chickens
- Assemble melon skewers
Up to 2 hours ahead
Up to an hour ahead
- Dress tomato salad
- Garnish omelette cake
- Reheat Ricotta & spinach filo bites