Wedding Catering Part II
So, as promised here is the first of three mouth watering installments to my blog that will showcase some of the food photographs created with the help of Bovingdons.
Above we have mini quail’s eggs benedict.
Next we have seared scallops in spoons.
Then it’s salmon gravlax with carpaccio of fennel & radish and pink amaranth.
Above is a plate of confit duck, foie gras and savoy cabbage with a peach relish.
More quail’s eggs, here with an asparagus ‘soldier’
And finally, seared scallop, this time served on a bed of asparagus and beetroot with hazel nut dust, crème fraiche and lemon oil.
