Tall Simple Woodland Protea and Astilbe Centerpieces

The dinner menu reflected traditional Scottish cuisine, including haggis balls and neeps and tatties gateaux, a main course of chicken with black pudding and sticky toffee pudding for dessert. Halfway through the dancing, another round of food came out: a buffet of miniature pies, meat and vegetarian stovies.

From
A Traditional Scottish Wedding at Banchory Lodge Hotel in Aberdeenshire, Scotland

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