Bethan & David Say...
We really did have the wedding of our dreams! From start to finish the day was just perfect.
We booked Victoria when it was still mid-renovation but we just knew the team behind the Mowbray would be creating another incredible venue … and it was! From the moment we booked everything was just so easy - from the initial planning meeting, answering questions and helping with logistics in the build up and then everything on the day.
The team made it look so easy - nothing was too big of an ask and everything ran so smoothly. We didn’t think about anything on the day apart from having a good time! Guests were so complimentary of the venue, the staff and of course the food! We want to eat it all again! Thank you so much to the whole team at Victoria!
The Love List
Time Of Year - Late Spring
Ceremony - Victoria
Photographer - Mirlah Richardson
Flowers - Betty's Flower Club
Welcome Drink - Punch Bowls
Gown - Eva Lendel
Shoes - Lipsy
Makeup - Neve McKernan
Hair Stylist - Hair by Gabe
Tailoring - Moss Bros
Band / DJ - Northern House Band
First Dance - Will We Talk - Sam Fender
Wedding Wheels - White's Nostalgic Transport
The Wedding Feast
TO START
House-baked rosemary focaccia (v, ve, g)
House-made ricotta infused with herbs, served with peas, broad beans, mint and lemon (v)
THE MAIN EVENT
Pork Pernil
Slow-roasted Yorkshire pork collar with fresh orange, lime and oregano
With pickled red onions, fresh herbs and finished with adobo sauce
Ancho chicken pibil
Chicken thighs with a Chilean pebre salsa of tomato, jalapeno and coriander
For your vegetarian and vegan guests
Grilled pibil cauliflower with pebre salsa (v, ve)
SIDES TO SHARE
Roasted pink fir potatoes with salsa verde (v, ve)
Fire grilled courgettes dressed with fresh mint, lemon and garlic (v, ve)
Mixed leaf salad with fresh herbs and a mustard dressing (v, ve)
TO FINISH
Basque cheesecake with strawberries and raspberries (v)
(v) = vegetarian (ve) = vegan (g) = contains gluten
