Jess & Ben Say...
From the moment we first visited Victoria in 2024, we knew it was exactly the type of wedding venue we were looking for. At the time it was still very much a work in progress (as it was still being built!) but having previously visited and loved The Chimney House and The Mowbray, we had complete confidence in the vision. Seeing it all come together on our wedding day exceeded every expectation we had.
We honestly had the most perfect day from start to finish. Emma and the entire team were incredible throughout, so attentive, organised and calm, and everything ran so smoothly which is clearly down to all of their hard work behind the scenes both before and during the day itself.
The venue looked absolutely stunning and so many of our guests commented on how unique and amazing the space was. The food also deserves a special mention because it was genuinely unbelievable. We’ve had countless comments from guests saying it was some of the best food they’ve ever had at a wedding, which says everything really.
We’re so grateful to everyone at The Victoria for making our day feel so effortless and memorable. It was everything we hoped for and more, and we honestly couldn’t imagine having celebrated anywhere else.
The Love List
Time of Year - Late Spring
Venue - Victoria
Ceremony - Victoria
Photographer - Ben Barron
Flowers - Greystone Flowers
Welcome Drink - Punch Bowls
Stationery - Bride and Groom
Gown - Emily Bridalwear
Shoes - Asos
Makeup - Craft Makeup
Hair Stylist - K D Hairdressing
Tailoring - Groom Hire
Favours - Scratch Cards made by Jess & Biscuits
Cake - Flourish and Flotts
Wedding Wheels - Jonny Rocks Chauffers
The Wedding Feast
TO START
House-baked flatbreads (g)
Hummus (v, ve, contains sesame)
Baba ganoush (v, ve, contains sesame)
Labneh with coriander zhoug (v)
THE MAIN EVENT
Spit-roast free-range chicken; marinated with yoghurt, oregano, lemon & paprika,
served with tzatziki; Greek yoghurt, cucumber, mint & olive oil
For our vegetarian & vegan guests :: Spanikopita - a layered filo pie
with fresh parsley, dill & feta (v, g)
SIDES TO SHARE
Crispy potatoes roasted with lemon, rosemary & oregano (v, ve)
Chargrilled courgettes with lemon and fresh mint (v, ve)
Isle of Wight tomatoes with red onions, capers and fresh dill (v, ve)
TO FINISH
Basque cheesecake with raspberries and strawberries (v)
EVENING FOOD
Pide style bread stuffed with braised lamb shoulder, pickles & yoghurt sauce (g)
For the vegetarian guests - Pide style bread stuffed with Tandoori cauliflower, pickles & yoghurt sauce (v, g, contains capsicum)
(v) = vegetarian (ve) = vegan (g) = contains gluten
