The Bank holiday weekend saw us at Hafod Farm in the picturesque rolling hills of Llanwrst not far from Betws y Coed North Wales where the event was the wedding of Mr and Mrs Purnell.
They decided on the southern slow roast menu with the addition of chicken giving the guests a four meat option which included free range boned and rolled shoulders of pork, brisket of beef from grass fed welsh herd and a quarter of grass fed spring welsh lamb, all served with Cajun new potato wedges, spring green leaf salad and gourmet homemade coleslaw.
We arrived early on site to start the slow roasting process and met the owner of the venue Joanne who welcomed us and showed us where to place our serving tables etc.
All around us early in the morning the rabbits were in abundance running and frolicking on the grass , and overhead just above the mountain range towards Fairy Falls we could view the buzzards riding the thermals.
Serve time was 7.30p.m. Which gave us ample time to rub and baste the meats to our own recipe and prepare fresh all accompanying dishes.
The guests arrived at 4.30p.m. After the marriage ceremony to be met by the aroma of the meats cooked low and slow in the hogmaster oven.
Service time arrived and the guests then proceeded to enjoy the fruits of our labours , and we were complimented on the quality and service of the food by many.
As you will see from the pictures the wedding took place in a chocolate box setting.
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