The weather was beautiful for the marriage of Suzi and Adrian on the weekend.

We set up the drinks reception in the courtyard at Combe Manor which trapped the sun perfectly. The guests enjoyed cool, fresh Mojitos with lime and mint, full to the brim with ice whilst our waiters and waitresses circulated our delicious canapés.

Suzi and Adrian chose a lovely selection of canapés, including our Mini Yorkshire Puddings with Rare Beef and Horseraddish, one of our most popular contenders with wedding guests.

Goats Cheese and Spinach Flat Breads are another very popular canapé, especially with children! Children like familiarity in their food, so by playing on a traditional ‘pizza’ style treat, we’ve managed to create a canapé which introduces children to adult tastes.

The canapé selection also included Devils on Horseback, created with local produce from Vicar’s Game. The combination of the caramelized prunes with the saltiness of the crispy bacon makes for a heavenly mouthful. The happy couple also chose Carrot and Cumin Filo Parcels, which serve as a great vegetarian option.

After the drinks reception, the guests were called into the barn. Combe Manor is already decorated with authentic tapestries and paintings of the house, meaning it doesn’t need a great deal of decorating to look beautiful. Suzi and Adrian kept things simple for their celebration with white linen and subtle decorations.

Elegant white flowers adorned the tables in simple white jugs, surrounded by various glass bottles decorated in lace and hessian. Against the white linen, these flowers looked really delicate and pretty.

Also on the table were these cute little newpaper cut out hearts. Scattered in a rustic and nonchalant manner, the little hearts had a really nice effect. www.esty.com have a huge variety of table confetti, including tiny pastel hearts and vintage rose petals.

For the wedding breakfast, The Pot Kiln Anywhere served platters of barbeque food, including Teriyaki Salmon, Succulent Lamb, Grilled Chicken and bowls of scrumptious salads. Suzi requested our chefs create a Som Tam Salad, which was one of her favourite meals, traditionally made with green papaya and hot chilis.

After the wedding breakfast, the guests headed over to the sweetie buffet set up by the dance floor. It looked great with vintage style bunting and glass jars. Each jar was labelled with luggage tags featuring the favourites of the wedding party. The bride’s favourites were flying saucers – which seemed to be a very popular contender with the kids, as they had all disappeared within seconds.

Wedding cake was also enjoyed, presented on platters with raspberries and strawberries, finished with jugs of coulis and cream.

Finally, the guests tucked into a cheese tower, decorated by our talented chefs with sliced figs, grapes and pomegranate seeds. Once the food was devoured, it was time for the dance floor to be opened. A Ceilidh band performed on the stage, encouraging guests to join in the traditional folk dancing. Everyone appeared to have a fantastic day, and it was an honour for us to be a part of it.