Set within the gorgeously green countryside of Buckingham, Stowe House is nothing less than extraordinary. For over 300 years visitors have been attracted to the stunning Grade 1 listed building from the eighteenth century, featuring jaw dropping marble work, ornate statues and impressively kept grounds.
Hayley and Alex had fallen head over heels for their venue; from the moment we met them to the day itself it was hard for them to describe their day without a sparkle in their eyes.
They had a vision from the word go. Although the venue is luxurious and elegant in nature, the food was to combine this feel without being over-the-top, portraying honesty while being rustic and homely. Hayley and Alex had visited The Pot Kiln, our sister company and were instantly charmed by the West Berkshire setting, quality local produce and traditional roaring fireplace. Essentially, this entirely British feeling of a cosy but top quality toasty little pub was to be transferred to the glorious setting of Stowe House.
From the canapés to the evening food this is exactly what The Wild Fork delivered. Alongside traditional Champagne, guests enjoyed a hearty selection of canapés including Baby Yorkshire Puddings with Horseradish and Rare Beef and Miniature Brioche Lobster Rolls with Lemon Mayo under the South Portico.
When it was time for dinner, guests made their way to the Marble Saloon which features beautiful statues surrounding the dining space. The elegance of the room was reflected within the tableware Hayley chose from Duchess and Butler. Soft pink charger plates and regal gold cutlery adorned the table alongside our luxury linens.
The wedding breakfast began with an amuse bouche: a crispy Quail Scotch Egg with Spiced Apple Chutney. Soft and oozy in the middle but satisfyingly crisp on the outside. This was followed by a light vegetarian starter of Salt Baked Beetroot, Whipped Goat’s Cheese, Pickled Beetroot and Pine Nut Dressing.
Hayley and Alex opted to include a pallet cleanser before their main course. A refreshing Cucumber & Mint Sorbet was served to each guest in a delicate shot glass. Rump of Lamb with Grilled Piccolo Tomatoes, Crushed Jersey Royals and Mint Salsa Verde was their next course; the exact dish they had enjoyed at The Pot Kiln.
Finally, the Wedding Breakfast ended with a trio of decadency. Lemon & Ginger Cheesecake, a light and summery Eton Mess and an Indulgent Bitter Chocolate Tart.
Hayley and Alex’s Wedding Day was splendid, and we were honoured to have been a part of it. We wish them all the luck in the world for their future together.
Catering – The Wild Fork
Venue – Stowe House
Photographer – Guy Collier
Videographer – Ultimate Visuals
Dress – Suzanne Ville
Hair & Makeup – Vicky Brown
Bridesmaids – Ted Baker
Cake – Verity Rose Cakes
Flowers – Simon Nickel Design
Tableware – Duchess & Butler