This weekend we catered for two beautiful weddings at Ufton Court.
Friday saw the marriage of Claire and Nick, who opted for a gracefully rustic theme, with festoon lighting from Oakwood events. Watching Oakwood events put up the lighting from start to finish really shed some light on just how much effort they put into their events. It looked like such hard work, but the end result was stunning, and really showed off the Tithe Barn’s rustic timbers. We spent the morning dressing the tables and setting up the barn for the big day.
The tables were minimal, but effective, with soft coloured roses in the centre, surrounding a simple storm candle. Each of the tables were named after different wines; we hadn’t seen this before and thought it was really unique.
Claire combined her place cards and favours together, keeping each person’s place neat and tidy whilst still having a pretty and rustic vibe. The green ribbon tied in with the colour of her bridesmaid’s dresses and the groom and groomsmen’s ties. The soft, dusky green was an excellent choice for the winter weather.
The top table was dressed in a similar fashion, with the addition of a lace overlay on top of the white table cloth. This subtle addition flaunted just the right amount of extra pizazz to the top table. The floral arrangements on the top table were lovely, with longer stretches of roses symmetrically mirrored to the left and right of the bride and groom. Blue Orchid Events created a lovely backdrop for the bridal party with long sweeping curtains in a soft white material. This accentuated the look of the rustic barn door and provided a blank canvas background for photos of the bridal party during the wedding breakfast and speeches.
The day started in the Main House at Ufton Court, with a drinks reception menu of Winter Pimms and Champagne. Winter Pimms is a great alternative to mulled wine or hot toddy; with a mixture of Brandy, apple juice and warm winter spices, this take on the summer drink will warm up your guests in no time. Canapés were circulated during the reception, with the addition of some wintery treats to warm up the appetite before the main meal. Our Mini Yorkshire Puddings with Horseraddish and Rare Beef pack just enough punch to put a little fire in your belly. Potted Venison with Melba Toast was another great choice for a winter wedding.
The guests then moved onto the barn ready to enjoy the wedding breakfast.
After finding their names on the rustic hessian seating plan and putting their cards and gifts into the hamper, the guests found their way to their tables. Our waiters and waitresses came straight to the tables with baskets of freshly baked bread; a selection of granary, crusty white and an olive flat bread. Once everyone started digging into the bread and butter, the wedding breakfast began:
Assiette of Salmon, Pickled Cucumber, Sauce Gribiche, Sweet Mustard Dressing
Goats Cheese Mousse, Pickled Beetroot, Toasted Hazelnuts, Herb Salad
Beef Wellington, Goose Fat Roast Potatoes, Cabbage, Roasted Carrots
Mushroom, Sundried Tomato, Spinach and Ricotta Wellington
Lemon Posset, Shortbread and Chocolate Mousse
Each table was served bowls of extra potatoes, carrots and cabbage which guests helped themselves to and served each other, getting everybody involved and chatting. Our staff replenished these throughout the meal, ensuring everyone was suitably full of delicious food.
The evening then got underway, with the evening bar opening and the band starting. The band were fantastic and got everyone up and dancing in no time, covering everything from golden oldies to up and coming acts from the charts. Halfway through the night, we served some evening food to keep the guests moving on the dance floor, along with teas and coffees to keep the older generation content and warm. Claire and Nick had a cheeseboard full of a selection of Brie, Cornish Yarg, Camembert and Stilton, which was accompanied with cheese biscuits and chutney. Our waiters also mingled around the guests with a large basket full of pulled pork rolls, with chilli sauces and ketchup available.
We also served Claire and Nick’s wedding cake, which featured an amusing cake topper of Claire dragging Nick off of the golf course. The bottom of the cake was decorated with matching flowers. Our chefs served the cake on rustic wooden boards, for everyone to help themselves to on the sweets table.
We then catered for Jen and David on Saturday, which was another wonderful event full of delicious food, drinks and happy guests. Their winter drink of choice was mulled wine, which again was served from the Main House. The Main House is a lovely place to have your drinks reception during the winter as there is a huge open fire and cosy seating area. Jen and David opted to serve their own snacks and treats during the reception, including biscuits with the warming mulled wine and pretzels to nibble on whilst enjoying refreshments by the fireplace.
Saturday’s couple opted for a winter firework theme for their wedding day, with each table named after an iconic firework, and sparklers for each guest to make an archway for the bride and groom later on in the evening. The reason for their lovely theme was that they met at a bonfire – what a lovely idea. They enjoyed a Pan Fried Pigeon dish for their starter, with Celeriac Purée and Pickled Griolles. For the main course, they opted for a traditional hog roast, which was served on platters to each table, along with Buttered New Potatoes, Cauliflower Cheese, Carrot and Swede Mash, Stuffing, Apple Sauce and Gravy. In the same style as Nick and Claire’s wedding, these dishes were replenished, keeping everybody topped up with all the trimmings. Our chefs made delicious Treacle Tart and Icecream for dessert, which got many great comments throughout the night. The bar then opened, followed by a fantastic firework display and a DJ.
We had a lovely time catering for both of these events. Winter weddings really have started now, and it’s great to see how different couples incorporate winter and Christmas into their days. We can’t wait for the next one!