Jacey Bedford's Journal

I'm just starting to upload some of the photos I took on our trip to Henley for Number One Daughter's wedding at the end of August. We hired a cottage - well actually it was half a boathouse in the middle of town with its toes in the Thames. Not cheap, but very well appointed and well worth the price just to be able to step out of the patio doors and sit on the edge of the private dock. It was a lovely place for the bride to get ready and to 'leave' from - though I missed that because I was doing the buffet at the hall all morning. Anyhow here are some photos of the place. More soon.

The Bedford Boys on the Dock


Peaceful Evening on the Thames at Henley from the Private Dock


Living Area


View from the Living Area

With Number One Daughter's wedding little more than a week away the stress is mounting. Son is in London working on the film he's just got a RIBA grant for so he's not at home to either help or hinder. He'll be meeting us in Henley next Thursday when we take possession of the cottage we've hired for three days.

Daughter, of course, is more than stressed. It's her wedding. She's earned the right to be stressed.
:-)
But I'm sure we've got it all covered.

A close friend is doing the flowers. She's not a florist but she's got a track record. We've got a setting out and cleanup team to serve Pimms on the lawn and supervise the buffet and wash up.

We're doing the actual catering ourselves because when the date had to be changed from 22nd to 29th August to avoid a pop festival in Henley we lost the catering firm to a prior booking. My mum and gran catered for my wedding, so I don't see why we shouldn't cater for G's. How does this strike you as a plan and a menu for fifty people?

Barbecued rib-eye steak (we have 3 volunteers, 2 barbecues and the steaks are smallish and cook in 3 mins a side)
Roast salmon garnished with cucumber and fresh parsley (there's only 1 veggie and she eats fish)
Balti-marinaded roasted chicken breasts in a homemade curry/mayo sauce (not quite coronation chicken - nicer I think)
Green salad (mixed leaves)
Pasta salad (haven't decided whether to do it with balsamic vinaigrette dressing or pesto. My fave is the home-made vinaigrette)
Tomato & red onion salad with fresh basil in olive oil
Mixed olives, feta cheese & sunblush tomato
Potato salad with fresh chives
A variety of breads including soft rolls, ciabatta and French
English butter
Brussels pate
Kettle Chips

And for dessert:
Chocolate gateau
Fresh cheesecake
Seasonal fresh berry pavlova
With pouring cream

Cheeses from G's local cheese shop including local cheddar, French brie, local goat cheese
Relevant biscuits and crackers

Plus wedding cake, of course. (I made it, but a local lady is doing the icing)

Yeah, OK, I'm cheating and buying the cheesecakes, pavlova bases and gateaux because I'm in a holiday cottage kitchen.

Questions:
So what else might I need? Am I right in resisting buying pork pie, sausage roll, dips and quiche or should I have them in reserve to put out closer to supper time if we're eating the main meal at 5 or 6 ish? (The wedding's at 2.00 and we've got the hall until midnight.)
How many portions of dessert should I allow for fifty people? I'm thinking 2 cheesecakes (32 portions), 2 gateaux (24 or 32 portions depending on how they're cut) and 4 pavlovas (32 portions)