Lancaster couple get wedding breakfast lockdown surprise

A bride-and-groom-to-be from Lancaster have received a special delivery 
to mark their planned nuptials, thanks to the head chef and wedding
co-ordinator at a local hotel.
 
Kimberly Taylor and Robert Carter were due to be married at the
Lancaster House Hotel on Saturday 9 May, but the big day has been put on
hold due to the Coronavirus outbreak.
 
Kim, 31, a healthcare practice manager and Rob, 33, a bricklayer, both
live in Lancaster and met on a night out in the city.  They got engaged
on Christmas Day 2014.
 
After years of planning her special day this month, Kim could not bear
the thought of it passing by without any sort of celebration.
 
Quick to the rescue were the hotel’s head chef Damien Ng and his wife
Lisa, the wedding co-ordinator at the venue run by English Lakes Hotels Resorts & Venues.
 
Kim explains: “I wanted to surprise Rob with a special treat to mark the
day, so I contacted Lisa via social media to see if there was any chance
she and Damien could cook up some ideas.  Rob was absolutely thrilled to
see the wedding breakfast delivered.  We’re so grateful to Lisa and
Damien for making our day. It felt really special for the surprise to
work so well.”
 
With the 3:30pm delivery time set, Damien duly arrived with prawn
cocktail starters, a Lancashire lamb hotpot main course and a banoffee
pie for dessert.  The delivery also included a complimentary bottle of
wine to celebrate.
 
“When Kim got in touch, Damien and I were determined to make them the
wedding meal they had planned,” explains Lancaster House Hotel wedding
co-ordinator Lisa Ng.  “We’re thrilled to have made a difference on what
was supposed to be their big day and we look forward to welcoming them
back to the hotel on their rescheduled wedding day.”
 
As well as sourcing all the ingredients and cooking the dishes, Damien
insisted that he deliver the food to the couple’s house whilst adhering
to social distancing and health and safety requirements.  Lisa also
arranged for glassware, cutlery, table cloths, napkins, table
decorations, an ice bucket, bottled water and balloons for the meal from
the hotel.
 
Damien Ng adds: “This was a lovely opportunity to do a good turn under
the circumstances Kim and Rob found themselves in on their planned
wedding day. It was especially rewarding to prepare a special meal for
someone again as I’ve been greatly missing my work as a chef.”