Yesterday
we spent the day at Ufton Court to cater for Daisy and Martin's special
day.
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| Daisy and Martin invited their guests with a unique 'save the date' canvas bag |
This
couple shied away from a traditional Christmas themed wedding and instead
followed Martin's roots to Japan. The whole of Tithe Barn was full of 1000
paper cranes which the couple had made together as a Japanese tradition to
represent hope and happiness. Some were hung on the tree decorations in the
middle of the tables, others hung on strings from the barn's rustic beams and
individual cranes were given as favours.
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| Paper cranes hung from the big rustic beams of Tithe Barn |
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| Beautiful Japanese paper was used in the origami cranes |
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| Tithe Barn decorated with festive fairy lights |
At the back of the barn was a 'best wishes' cherry blossom tree which lit up and featured all the guests best wishes for the couple. Cherry blossom was also featured on the table plan as the guests entered and brought the whole theme together beautifully.
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| Instructions for the guests to use the 'best wishes' tree |
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| The 'best wishes' tree before the guests decorated it with their messages |
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| The 'best wishes' tree covered with guests wishes for the bride and groom |
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| Beautifully decorated tables and chairs |
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| The mother of the bride knitted unique napkin rings for the place settings |
Canapés
were served in Ufton's lovely Archery Hall whilst champagne and mulled wine
were served for reception drinks. The guests enjoyed teriyaki beef, edamame
beans in a soy and chili glaze, tempura vegetables with a chili dipping sauce,
salmon blinis, duck and hoisin pancakes, lime and garlic king prawns, lamb
koftas and pork belly with black pudding all cooked by our wonderful chefs.
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| Our delicious canapés |
The guests made their way into the barn for the speeches before their
three course meal. It was one of the most touching and heartfelt speeches we'd
heard and the groom had everyone in tears, including us! A starter of seasonal
gnocci garnished with pine nuts was served and followed by a traditional
Japanese rice wine called Sake. The bride stood up and made a small speech in
Japanese and everyone toasted to the couple with their Sake in hand. The meal
continued with pork belly, braised cabbage, roasted baby carrots finished with
caramelized braeburn apple. Vegetarians could enjoy the option of carrot
fritters with halloumi cheese.
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| Gnocci with ricotta and pine nuts |
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| Pork belly, baby carrots, braised cabbage and caramelized apple |
For dessert the naked wedding cake was cut and presented on platters with beautiful roses and festive cranberries. There were two different flavours; spiced apple or a traditional Victorian sponge. Our chefs served the cake with cinnamon and vanilla icecream.
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| Naked wedding cake with origami paper cranes and roses |
After the three course meal, space was cleared to make way for dancing
to a live band. The bar was opened for the evening and included a Japanese
Lager called Asahi which was very popular with the guests and went down a
treat.
