by Lettice

Spring Wedding at Loft Studios

This gorgeous wedding signified that spring had well and truly sprung. The couple wanted a rustic but modern look with rustic tables and simple white hemstitched napkins. Fresh cut flowers arranged by the bride’s mother adorned the tables and windowsills giving bright pops of colour throughout. The couple wanted a solely vegetarian menu and wanted to take inspiration from their favourite restaurants by chef Ottelenghi. The main course was served family style with guests sharing sides which is a great conversation starter. After Dinner we got the party started with a sophisticated cocktail hour serving the couples favourite tipples.

They Drank:

Guests were welcomed with rhubarb and rosehip fizz, at dinner their meal was paired with Pinot Noir and Chardonnay.

After dinner guests were welcomed to the cocktail hour by Espresso Martinis, the classic Old Fashioned and a refreshing Pomegranate Sip.

They ate:

Canapés

Tunworth croquettes with smoke tomato

Potato Rosti with comte, truffle and puffed wild rice

Butterbean crostini with feta and dhukka

Miso Aubergine Bao Bun

BBQ beetroot and horseradish tartlet

Smoked garlic cracker, burnt leek and hazelnut mayonnaise

The Wedding Breakfast

Starter

Panzanella salad with burrata

Main

Iranian herb fritters with spiced squash purée, roasted wedges of spiced squash with yoghurt dressing and pomegranate.

Served with sides to share

Shaved fennel & orange salad

Crispy Sweet Potato

Fresh Heritage Tomato Salad

Fire roasted red pepper dip

Dessert

Chocolate fondant salted caramel ice cream with fresh seasonal berries.

Late Night Bites

Cheese Toasties & Spinach and Feta Pastry Twists