As Kate is a dietician, food is very important to her, so she took over the wedding breakfast and created a gourmet menu which included: antipasto slate of Carpaccio of beef, lamb koftas, smoked Ayrshire salmon, hummus with flat breads, cheese bourak, followed by barbecue of Tuna steak with Thai citrus dressing, rib eye steak, chicken with coriander and chilli, Moroccan lamb with a tzatziki dip, served with red coleslaw, green salad, new potatoes and artisan breads.
After dinner dessert included a miniature trio of warm sticky toffee apple pudding with a toffee sauce and vanilla custard, Eton mess and chocolate brownie. There was also a selection of Manx cheeses and chocolates.
In the evening, guests tucked into a Staffordshire hog roast! Each guests’ place at the table was marked with a pebble collected from Kate’s family’s local beach, painted with their name. There was also a Manx tartan napkin wrapped with ivy and a peacock feather.