How does the wedding world compare with working in a Michelin-Starred restaurant?
it's more personal, but the pressure is even higher. A wedding is a once-in-a-lifetime event so there's no margin for error.
Top menu trends for 2016?
Bristish food & Old Classic are making a return. Prawn Cocktail is on the up and British Beef is incredibly popular. People ask for it even before they book.
What are your signature dishes?
We specialise in french cuisine, our "assiette de la mer" is always a winner, it gives you the opportunity to have a taste of our home cured Loch duart salmon, Seared Hand Dive Scallops & Crab Madelaine and bit of Cuisine wizzardry like edible sand & molecular egg.
our Duck Liver cornetto also make for an unsual icebreaker as a canape, too.
Craziest Wedding moment of 2015?
That would have to be the day we arrived on site after having surveyed the venue 2 weeks before to find the door locked & the site kitchen had been removed two days before.We had to be creative to say the least. But it's amazing what you can do when you have the right people working for you.
Any advice for couples Planning their menus?
Remember that you should enjoy the day, eat the food you like and let the professionals do what they do best.
For more info visit www.lefrog.co.uk