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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.
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.
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
Panzanella salad with burrata
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
Chocolate fondant salted caramel ice cream with fresh seasonal berries.
Late Night Bites
Cheese Toasties & Spinach and Feta Pastry Twists