First a meeting was held to decide upon the theme, location and set some initial tasks i.e. the invites.
The second a meeting to decide upon the details: the menu, which members can help with produce, the decorations, the entertainment, budgeting and final tasks.
We decided to trial run the starter and sponge so we could decide upon presentation and exact ingredients.
Pinterest became a source of inspiration for all aspects of the evening right from the start, including the invitations, glittering glasses, posters, a photo booth and the finite decorations. We created a board to gather ideas that the team liked, view it here.
We were able to make the deserts the day before the event
The team gathered at the hall to decide upon a layout and a list for a final shop run, following the team split to prep food and decorate the hall.
The hall aimed to depict the prosperity of the era with pearls, feathers, glitter and extravagant decorations. Each person had a hand made place name which were taken home by some guests.
The eggs were poached before being removed, this was then reduced before honey and mustard being added to form the dressing which was timed to be served hot with the starter.
Sweet potatoes, potatoes and kale were prepared for the colecannon; red cabbage and carrots were prepared for cooking. All produce including the many decorative lemons and oranges werebought from Pell's of Wilden, thank you to Ben for sorting us out! Once cooked the carrots were glazed with marmalade.
The welcome drinks were served in teacups following the 1920 theme where drinking was banned under prohibition laws therefore teacups were to disguise the alcohol drinking. Prohibition posters declaring the bar closed were up around the hall.
The photo booth acted as a great ice breaker for all attending the night
All were seated for bread before the starters were served which was enjoyed by all, even by Alice who hadn't previously eaten an egg!
There was to be a wait between the first and second course so all embarked on a game of pinata - Oonagh had some definite rage with that sweet filled donkey!
Dave White was asked to do the honour of carving the gammon as the main was being served which had been lovingly cooked for hours. The gammon was bought from North Beds' Morgan Pell meats of Wilden, thanks to Josh for sorting us out.
The deserts followed shortly which put everyone in a lemony overload, especially if one was drinking the home made lemonade!
We all gathered for some more pictures in the 'photo booth' followed by some after dinner chat.
Thank you to Silsoe for attending our dinner party, you were all fabulous company and to our judges Oonagh and Dave for placing us.....
For more pictures please check our Facebook photos and tag as you wish.