Colette & Karl's

Last Friday we had the pleasure of catering for Colette and Karl's wedding in the lovely Tithe Barn in Ufton Court. The Barn was beautifully decorated and even the sun decided to show its face.

Straight after the ceremony the reception drinks started with soft drinks and bubbles whilst canapés circulated. These snazzy looking canned drinks would look great at a summer wedding in rustic tin buckets filled with ice.

The tables looked lovely, this couple went for a cheerful fuchsia colour for their table theme. Usually couples tend to go for the ivory napkins but we think coloured ones can look really good, it's great to be creative with your table set up! The flowers were in huge glass vessels in the centre of the tables surrounded by petals.This photo really shows off the lovely timber beams of Ufton Court's Tithe Barn.

Standing proudly on the way into Tithe Barn was our chef's masterpiece. Instead of the traditional tiered wedding cake, this couple opted for a croquembouche which looked absolutely delicious! Each bun was filled with creme patissiere and decorated with white chocolate-dipped raspberries and mint.

After a champagne toast the starter was served, breaded pig cheeks with caramelised braeburn apple and frisée salad. The starter was followed by a hearty venison stew with roasted root vegetables.

The poached pear dessert went down a treat, which doesn't surprise us as it looks delicious! This photo may well make your mouth water.

After the meal the tables were cleared and the bar was open for business. The guests danced away to a live band who performed some really unique covers of well known classics.

Daisy and Martin's Wedding

Yesterday we spent the day at Ufton Court to cater for Daisy and Martin's special day. 

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. 

Paper cranes hung from the big rustic beams of Tithe Barn

Beautiful Japanese paper was used in the origami cranes

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.

Instructions for the guests to use the 'best wishes' tree

The 'best wishes' tree before the guests decorated it with their messages

The 'best wishes' tree covered with guests wishes for the bride and groom

Beautifully decorated tables and chairs

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.

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. 

Gnocci with ricotta and pine nuts

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.

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.