We love recapping on real weddings and this one from our 2018 wedding season was stunning in every way!
Hosted in the gorgeous Orangery in leafy Holland Park, decorated by floral genius, Mary Jane Vaughan and captured by talented wedding photographer, Lucy Davenport, this wedding ticked all the boxes for a lovely summer wedding.
60 close friends and family of the bride and groom were ushered into the Orangery and seated while a piano and cello duet played softly from the top of the room in anticipation of the ceremony.
As the bride pulled up, her party leapt into action, arranging flower girls into position and signalling our onsite event manager that they were ready to go! The duet began and the room fell silent as the bridal party made their way down the stone aisle with the positively glowing bride following behind.
I do’s were exchanged, the register was signed, applause was had and rose petal confetti was thrown! After assisting with the confetti throwing, our team got their skates on and began service with chilled flutes of champagne and delicious canapes chosen especially for a warm summer day.
As the groom was vegetarian, we ensured that the canape menu would reflect this. We offered two veggie options, first the tapioca crisp with smoked and candid aubergine and dried mushroom powder and then the marinated mozzarella, tomato jelly, tapenade and crispy basil.
Non veggie guests enjoyed our teriyaki beef, spinach and carrot sushi with wasabi cream alongside the pan-fried sea bass with cauliflower and spinach dahl and glazed cauliflower crisp, which was served hot.
While guests were either soaking up the sun or taking shady shelter under the large tree on the lawn, the other half of our team were working hard to turn the room around for an early dinner. Round tables went up and were clothed with white linen, flatware was laid and glassware polished until it glimmered. The set up came together with the final placement of pretty floral arrangements on each table.
And dinner was announced! The feast began with a light starter course of an aged Parmesan sphere on a fragrant lavender sable served with pickled heritage carrots and a sherry dressing which our chefs garnished with delicate edible flowers and micro herbs. We then followed this with a hearty main meal of whole boned poussin with lemon thyme stuffing and layered sweet potato, lime zested courgette ribbons and shallots. And of course, fine red and white wine was served with each course and regularly replenished throughout the dinner.
As the day was still hot, guests retired once again to the lovely stretch of lawn for teas and coffees while we served a delectable selection of dessert canapes: rich coffee éclairs, light rose water and pistachio cheesecakes and wonderfully refreshing summer berry tartlets.
If you’re in need of a caterer for your wedding, we still have a few dates open this summer! Phone us on 0207 731 5282 to speak to a member of our dedicated wedding team about catering and table design today.
Venue: The Orangery in Holland Park
Caterer: Cooks & Partners
Photographer: Lucy Davenport
Florist: Mary Jane Vaughan