Congratulations Beth and Tom!

Saturday 8th of March saw the marriage of Beth and Tom, and the weather could not have been better. After various floods and diabolic weather, it was lovely to see Ufton Court being bathed in sunlight, surrounded by springtime crocuses and underneath a completely clear blue sky.

Games were set up in the garden to keep the children entertained whilst the adults enjoyed the champagne reception in the Archers Hall. Having said that, we did notice the adults indulging in a highly competitive space hopper race... the sun brings out the child in all of us!

The drinks reception was held in the light and spacious Archers Hall. With all the doors open, it really did feel like summer had come early. Guests mingled around the patio and garden area with glasses of bubbly, summery cider, and refreshing lagers whilst orange and apple juice were served as a non alcoholic alternative.

Being photographed on their journey to the hall in the beautiful grounds of Ufton Court, the Bride and Groom were greeted with a tray full of cold champagne. Somehow it looks even more delicious in the sunshine, doesn't it?

Left to right; goats cheese flat bread, olive tapenade, duck pancakes and mini Yorkshire puddings

Canapés were circulating during the drinks reception. Our chefs served duck pancakes, olive tapenade, rare beef and horseradish mini Yorkshire puddings, goats cheese flat bread and venison carpaccio with blue cheese and pear puree. They looked delicious, garnished with freshly chopped herbs on wooden boards and slate trays.

The venison carpaccio was served on forks, for a perfect mouthful of deliciousness! Many of the guests hadn't tried this canapé before and they were all excited to get their taste buds tingling with something new.

After the drinks reception, everyone made their way into Tithe Barn, which was decorated head to toe in deep royal blue.

Tom has a career in the wine industry, and so the main theme of the wedding was wine; their wedding breakfast was titled 'Tom and Beth's Boozy Lunch'. (Sounds like our kind of party!) The tables were named after different wines, the menu covers were decorated in glittering wine bottles and there was a big ice bucket in the middle of the table for white and dessert wine. 

The tables were decorated with royal blue napkins, glittering menus and delicate blue heart confetti. The deep blue worked beautifully with our silverware, creating a simple, clean and neat feel. Varying height is a must for a wedding breakfast table; Tom and Beth achieved this through their table names being attached to wine bottles, with a photo of the chosen wine towering above the table. This, balanced with the different wine glasses and ice bucket created an array of heights to keep the table looking interesting.

Once the guests were seated, the wedding breakfast began;

MENU

Starter

Assiette of Salmon served with a Selection of Homemade Artisan Bread

Salt Baked Beets, Goats Cheese Mousse with a Pickled Beetroot Dressing

Main

Pan Roasted Pheasant Breast, Creamed Leeks, Boulangere Potatoes and Roast Garlic Puree

Mushroom, Sun-Dried Tomato, Spinach and Ricotta Wellington with Celeriac Puree, Buttered Kale and Herb Oil

Dessert

Dark Chocolate Brownie with Dark Cherry and Mixed Berry Compote and Chantilly Cream

Assiette of Salmon

Pan Roast Pheasant with Boulengere Potatoes

After the meal, the guests took to the dance floor and the bar was opened. We served a variety of drinks, including West Berkshire Brewery's amazing ales and stout, and our own homemade toffee and Turkish Delight vodkas which went down a treat. Evening food was served; there was a selection of cold meats and cheeses, warm bacon rolls and wedding cake.

The wedding cake was so adorable, featuring Tom and Beth skiing down a slope to a little bar lodge. It was such a cute little homemade wedding cake, we felt a little bit sad that it got devoured at the end of the night! It was a lovely event and we're so pleased that we got to be a part of it.