November 22
A very British wedding… Sophie & Jamie
![cbb5b373-7027-4c60-9f09-acbee262ffc0](http://www.bartisan.co/wp-content/uploads/2016/11/CBB5B373-7027-4C60-9F09-ACBEE262FFC0.jpg)
When it rains it pours… the weather may not have been kind to the bride & groom but the food certainly was.
What they ate…
![6-2 6-2](http://www.bartisan.co/wp-content/uploads/2016/11/6-2-1000x667.jpg)
![2-2 2-2](http://www.bartisan.co/wp-content/uploads/2016/11/2-2-1000x667.jpg)
![15 15](http://www.bartisan.co/wp-content/uploads/2016/11/15-1200x800.jpg)
![16 16](http://www.bartisan.co/wp-content/uploads/2016/11/16-768x512.jpg)
![14 14](http://www.bartisan.co/wp-content/uploads/2016/11/14-768x512.jpg)
![17 17](http://www.bartisan.co/wp-content/uploads/2016/11/17-1200x800.jpg)
Canapés
Oven dried heritage tomato with smoked buffalo mozzarella on chargrilled ciabatta
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Rice paper roll of blackened baby courgette, broad bean, pea & mint brandade
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Prawn sandwich- slow cooked prawns with Marie-Rose sauce on toasted brioche
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Beef carpaccio with celeriac & horseradish remoulade in filo cups
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Roast rump of Cotswold lamb with aubergine caponata on focaccia crostini
![1-2](http://www.bartisan.co/wp-content/uploads/2016/11/1-2.jpg)
Starter
Saddle of griddled English asparagus, poached quails egg, parmesan & olive toast, roasted hazelnuts & pea shoots, with smoked duck lardons
![5-2 5-2](http://www.bartisan.co/wp-content/uploads/2016/11/5-2-1-667x1000.jpg)
![7-2 7-2](http://www.bartisan.co/wp-content/uploads/2016/11/7-2-768x512.jpg)
![3-2 3-2](http://www.bartisan.co/wp-content/uploads/2016/11/3-2-768x512.jpg)
Main
Sous vide cannon of Cotswold lamb with pomme Anna potato & textures of onion & mint salsa Verde
![4-2 4-2](http://www.bartisan.co/wp-content/uploads/2016/11/4-2-768x512.jpg)
![f6fb16b5-7ab1-4913-93f5-ca656a2d7dd0 f6fb16b5-7ab1-4913-93f5-ca656a2d7dd0](http://www.bartisan.co/wp-content/uploads/2016/11/F6FB16B5-7AB1-4913-93F5-CA656A2D7DD0.jpg)
![8-2 8-2](http://www.bartisan.co/wp-content/uploads/2016/11/8-2-1500x1000.jpg)
Dessert
Organic lemon curd with Italian meringue, toasted oatmeal crumb & blackcurrant sorbet