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A sunny September wedding

by Chrissy Mclean

A sunny September wedding

An elegant late summer wedding set in the beautiful Oxford countryside at Kirtlington Park. This Grade I listed building provided a stunning backdrop for the couple’s special day. The pair had just moved to the area and wanted to showcase the local produce and steer away from traditional wedding menus. The tables featured pretty pale tones with sparks of colour from the gold cutlery and pink tapered candles.



What they drank:

The guests were greeted with glasses of Cremant and Clairet

Their meal was paired with Sauvignon Blanc and Rosé

After dinner the bar served signature cocktails one inspired by the bride and the other by the groom.



Salmon ceviche cups with avocado purée and espelette pepper

Squid ink cracker, taramasalata, compressed apple and dill

Tagliata of beef and scorched onion, smoked aioli and rocket

Crispy chicken skin, truffle emulsion, charred leek and hazelnut

Char-grilled courgette roulades with bocconcini, mint and chilli

Rye wafers, vegan cream cheese, smoked carrot ribbons and dill

The Wedding Breakfast

Freshly picked crab with datterini tomatoes, char-grilled artichoke, brown crab mayonnaise, marjoram and domestica rocket, rosemary salt pane carasau

Vegan Starter

Grilled and confit trombetta courgette, truffle hazelnut pesto, pecorino and basil sauce


Roast halibut, smoked beurre blanc, roast Jerusalem artichokes and Italian spinach

Vegan Main:

Roast cauliflower with dukkah, cauliflower couscous, cashew hummus, tarragon, grapes and toasted almonds

Cheese Canapés

Norton and Yarrow Goats Cheese with Homemade Beetroot Pickle on Rye Bread

Godminster Waxed Cheddar with Jules and Sharpie Hot Pear Chutney on Sourdough Bread

Organic Cotswold Brie and Parisienne Baguette with Black Grapes

Oxford Blue and Celery Mousse on Sliced Ficelle Baguette

Late Night Bites

Truffle mac n cheese


Photo Credit – David Jenkins

Wedding Planner – Emma Joy

Florist – Blue Sky Flowers




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