A Glorious Marquee Wedding


A Glorious Marquee Wedding

Last weekend saw the start of this mini heatwave we have found ourselves in this month, and what better weather for a spring time marquee wedding in the exquisite surroundings of Berrick Salome in Oxfordshire. The day before the wedding we entered the marquee which was still being set up by Redcrest Events and were immediately pleased with what we saw; a bright, airy and beautiful marquee with lots of space and great views across the countryside. Even before being filled with floral arrangements and decorations, the marquee itself looked really quite impressive. We set to work dressing the tables in white linen, alongside Redcrest staff who were completing the final touches, including some ditsy fete themed bunting and paper lanterns in the trees lining the land.

The bride and groom opted for long tables, keeping all of the guests together as a whole. Each table was dressed with white table cloths and napkins and a long hessian runner to give a rustic feel to the marquee.

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On the big day, the venue really came to life. The hessian runners were topped off with an array of full blooms of all different colours and textures. Each end of the runner was tied around a bouquet, which we thought was a really nice touch, and one which we hadn’t come across before.

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Drinks were set up on the lawn for when the guests arrived. Our waiters and waitresses greeted the guests at the gate with trays full of refreshing champagne. Canapés were circulated throughout the reception, whilst guests could top up their bubbles or choose from a range of chilled soft drinks and lagers. The bride and groom opted for Baby Yorkshire Puddings with Rare Roast Beef and Horseradish, Cured Salmon Tartar and cucumber, Quails Scotch Egg and Apple Chutney, Smoked Venison with Green Beans and Horseradish, Red Pepper Piperade with Crisp Filo and Marinated Boccacini with Basil Pesto and Red Chilli.

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On their arrival into the marquee the guests were greeted with a glass of champagne each, ready for the toasts to commence. The tables looked beautiful complete with crockery, cutlery and glassware, with the addition of some rustic chalkboard place names and seeds for bees given as favours.

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Once many a tear was shed over the lovely words spoken, it was time for everyone to enjoy the Wedding Breakfast. The Breakfast began with antipasti boards to share, which were full of Parma Ham, Mozzarella, Feta filled Piccolo Peppers, Baba Ghanoush, Houmous and a selection of Flat Breads. This dish worked fantastically with the long tables, there was a real sense of sharing as guests passed around the rustic boards whilst chatting away.

For the main course, we served Rump of Lamb, with Mini Carrots, Leeks and Beetroot, Crushed Minted New Potatoes, Watercress Puree and Jus. The bright green watercress puree and pinkness of the lamb worked together fantastically for a spring dish, adding colour to everyone’s plate.

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The Wedding Breakfast certainly finished on a high; no really… dessert was served on tiered cake stands, standing tall in the centre of the table flaunting the delicious miniature desserts on offer. Pretty Pieces Perfect Days supplied some stunning floral vintage cake stands, which looked delightful among the gorgeous spring flowers in the centre of the table. On offer were little Lemon Tarts, Chocolate and Nut Brownies and Eton Mess, a very tough choice indeed.

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The evening celebrations began as soon as the Wedding Breakfast was finished. The bar opened with some zingy, refreshing, thirst quenching cocktails full of citrus fruits, as the band began to play. Guests flooded onto the dance floor with cocktails in hand, dancing the night away in the low springtime sun.

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Once the night was in full swing, the guests needed something to keep them going on the dance floor. Instead of a wedding cake, the bride and groom opted for a gorgeous rustic and robust cheese tower, dressed to the nines in colourful fruits and rosemary. The cheese was cut and served on slate boards with a selection of homemade chutney and fresh fruit.

The cheese kept everyone going until 1am, when guests began to depart and the band came to and end. The spring air was still relatively warm, allowing people to slowly find their way back to their cars, strolling through the countryside lit with glowing paper lanterns.