Ivvy & Tim Say...
It could not have been better, or more perfect. We were in awe of how capable the team are - nothing was ever an issue and they predicted our needs before we had even realised them. Truly the least stressful a wedding could be - and we had endless compliments on the venue and staff and food all day from our congregation.
Thank you all so much, we will never be able to properly express our gratitude!!!
The Love List
Time of Year - Early Spring
The Wedding Feast - Early Spring Menu designed for us
Photographer - Benji Wilson @jamburrito1
Flowers - Nicola Green Botanicals
Stationery - Handmade by the Bride and Groom
Shoes - Raboesy for the bride, Grenson for the groom
Makeup - by the Bride
Hair Stylist - @ivcutzzz aka the Bride
Tailoring - Cathcart London
Band / DJ - Kate Griffin and Ford Collier on the ceilidh, Life Aquatic Band, friends as DJs
Cake - Basque Cheesecakes from Daughters
The Wedding Feast
TO START
Rosemary & potato topped focaccia (v, ve, g)
House-made ricotta with purple sprouting broccoli - with toasted garlic olive oil (v)
For our vegan guests: White bean puree with purple spouting broccoli & garlic oil (v, ve)
FOLLOWED BY
Aubergine parmigiana - with our rich tomato sauce, mozzarella & basil - topped with crispy pangrattato (v, ve, g)
Orzo pasta, baked with lemon, butter, soffrito & saffron - finished with Spenwood (v, g)
We have separate dishes for our vegan, dairy free & gluten free guests
SIDES TO SHARE
Roast radicchio with fennel & blood orange - drizzled with EV olive oil (v, ve)
Grilled hispi cabbage with lemon, hazelnuts & chives (v, ve, contains nuts)
TO FINISH
Dark chocolate mousse with raspberries, sherry almonds & whipped cream (v, contain nuts)
THE NEAL'S YARD DAIRY CHEESE BOARD
Brightwell Ash (v)
Elrick Log (v)
Devon Blue (v)
Yoredale Wensleydale (v)
Tunworth (v)
Served with biscuits (v,g) , chutney (v, ve) & grapes (v, ve)
(v) = vegetarian (ve) = vegan (g) = contains gluten
