The Wedding of Imogen & Chris
Garden marquee Wedding in the Cotswolds
Imogen & Chris were married in the most beautiful Cotswold setting, with a garden marquee to celebrate their big day.
We crafted their bespoke wedding menu thinking of some of their favourite foods and seasonal dishes that their guests would enjoy.
After a beautiful wedding ceremony in the village church; Imogen & Chris's guests enjoyed a champagne reception with canapés including: Confit Chicken Wrapped in Parma Ham, Mini Fish & Chips, Chipolata Sausages and Wild mushroom arancini.
Our chefs turned the garden marquee into a restaurant and kitchen and crafted a fined-dining three course wedding breakfast consisting of Scallops & Black Caviar to start. For the main course guests had Herb Crusted Lamb Cutlets with Wild Mushroom and Roast Garlic Wellington as a vegetarian alternative and to finish they enjoyed a White Chocolate Cheesecake, raspberries, in a chocolate dome! We also suppled some delicious kids food and a later evening Chicken & Chorizo Paella or Charred Pepper & Vegetable Paella.
Of course, they also enjoyed our Gin Piano featuring the following gins: Sipsmith, Silent Pool, Hendrinks, Cotswold, Bloom, Manchester Tanqueray and Gordons.
The Wedding of Emma & Rob
Rustic Wedding at Mickleton Hills Farm Barns
The happy couple were married at Mickleton Hills Farm in the Cotswolds with their very own bespoke menu to wow their guests, created by our chefs. A stunning refurbished barn venue, nestled in the countryside with on-site accommodation, we love catering at Mickleton.
After Emma & Rob's wedding ceremony in the barn, guests moved to a drinks and canape reception as our team served guests Prosecco with a selection of delicious canapés including Quail Scotch Eggs, Goat's Cheese Tartlets and Confit Chicken Wrapped in Parma Ham.
We served a sharing menu with a charcuterie board to start with cold meats - parma ham, salami with charred asparagus, humous and rosemary foccacia.
A Duo of Beef: Roast Fillet served with Braised Beef Cheek & Wild Mushroom Ragout & Red Wine Jus was enjoyed for the main course and dessert had to be chocolate: Dark Chocolate Tart with Toasted Pecans, Honeycomb & Hokey Pokey Ice Cream (Emma’s favourite from their time in New Zealand)!
Later into the evening we danced and enjoyed a tipple or two, perfectly complemented by Chicken & Chorizo Paella, later served up by Executive Chef Jonathan.
The Wedding of Jules & Ben
A Beautiful 12th Century Venue in Warwickshire
Jules & Ben were married in the summer in a beautiful historic wedding venue in Warwick. Lord Leycester Hospital is a stunning venue with many features that take you back 700 years.
The lovely couple worked with our chefs to craft an incredible bespoke menu with paired wines for each course.
For canapes, their guests enjoyed; Wild Mushroom Arancini, Crab en Croute, Caviar & Chips, Venison Tartare and Feta Pea & Mint. Served alongside Aperol Spritz, our team also served Sparkling Wine and Elderflower Presse.
The starter course was a delicious Stuffed Courgette Flower with Marinated Courgette - which simply looked like a work of art on the plate.
For the fish course, guests enjoyed a Seared King Scallop followed by Beef Wellington, a cheese course and then Lemon Meringue for dessert.
Guests were just wowed by the main attraction that we brought along with us... The Gin Piano! Featuring all your favourite brands of gin, with tonics and garnishes galore!
The Wedding of Alex & Chris
A Vegan Wedding in a Tipi in Derbyshire
We met Alex & Chris at The National Wedding Show at the NEC in Birmingham a year before their wedding day.
Alex & Chris both being vegan wanted to give all of their guests a delicious vegan menu that would showcase all of the great dishes and ingredients that they enjoy with their plant-based diet.
We discussed everything about their day, from timings and format through to the experience that they wanted for their guests and how their menu should compliment their tipi venue (from Sami Tipi) in a field next to a river.
After their outdoor wedding ceremony, Alex & Chris's guests enjoyed a selection of vegan canapés including:
Grilled Artichokes with Harissa Dressing, Cherry Tomato with Black Olive Tapenade, Wild Mushroom Arancini, Red Pepper Palmiers and Balsamic Tomato Tarts.
For the wedding breakfast inside the tipi, guests took their seats and enjoyed starter and main courses served on sharing boards and including; Wild Mushroom & Garlic Pithivier served with caramelised red onion & ouzo gravy, mashed potato & seasonal vegetables and a Roasted Squash served with caramelised red onion, pesto & rocket.
Alex has Caribbean heritage and so was keen to also incorporate this into her vegan wedding menu. For dessert we served guests a trio of desserts that included; Apple Crumble with Custard, Caribbean Eton Mess with Rum and Roast Pineapple with mango salsa.
For the evening food as guests enjoyed a fairy-lit tipi, music and dancing as we prepared a plant-based, street-food style menu inspired by Alex's grandad's recipe for Caribbean Black Bean Stew.
The Wedding of Amy & Angelo
An Italian / English wedding at Worton Hall in Oxfordshire
Amy & Angelo were married at Worton Hall, within the farm estate of Worton Park, Oxfordshire. They enjoyed their wedding in the beautiful converted barn, a former grain store, which has converted into a contemporary venue.
Amy & Angelo worked with us to craft their perfect menu and with Angelo having Italian heritage were keen to include some tastes of Italy and the Mediterranean for their guests.
When we the menu tasting, we also spent a bit of time on desserts and combining two of Amy's favourites - Apple Pie and Profiteroles!
We began the wedding reception with a prosecco and canapés reception, celebrating with 100 guests. Canapés included Honey Glazed Cocktail Sausages, Roast Cherry Tomatoes & Olive Tapenade, Garlic, Lemon & Chilli King Prawns and Red Pepper Palmiers, served with Hummus.
When guests took their seats, we served a three course meal, tea & coffee and an evening menu too.
For starters Amy & Angelo chose sharing boards served to the table with warm Rosemary & Garlic Focaccia bread. Sharing boards included Parma Ham & Salami, Olives, Sun-Blushed Tomatoes, Charred Asparagus & Courgette, Charred Pepper Pesto, Cheddar Cheese, Cornichons and Pickles.
Our chefs then prepared our couple the perfect range of main menu choices, consisting of Steak & Ale Pithivier, Heritage Tomato & Roast Onion Tart Tatin as a vegan option and the children enjoyed an Organic Free-Range Chicken Breast, all served with Garlic & Herb Buttered Potatoes and Tomato, Parsley & Mint Bulgar Wheat Tabbouleh.
Then Amy's duo of desserts provided profiteroles and apple pie!
After the party started with family and friends, we kept the evening going with a street-food style BBQ in the courtyard! Guests could choose from Beef & Horseradish Burgers, Sausages, Braised Onions & Sauerkraut or a Spicy Vegan Bean Burger.