Lucy & Dan Say...
We chose the Victoria for our wedding after visiting one of the Open House events. We loved the vibe of the space and how the venue is designed. The Clubhouse in particular is an amazing space. I was also really grateful to have access to the Lodge as an escape from the chaos, time for touch ups or an excuse to reconnect with my bridesmaids.
Food and drinks were really important to us and this is where the Victoria’s services really excelled. We could make our wedding breakfast and drinks served completely bespoke to our tastes. After attending one of the tasting events at the Mowbray, we were blown away by the standard of the food and (although we’re biased) it ended up being the best food we’ve ever had at a wedding.
The service from the staff during the wedding breakfast was also second to none- even down to finding us another bottle of wine before we knew we needed one. All staff involved on the day were incredible: calm, friendly and so helpful. They truly helped the day become everything we hoped it would be and more. I know it’s cliche but it was honestly the best day of our lives and I wish we could go back and do it all over again.
The Love List
Time of Year - Summer
Venue - The Victoria
Ceremony - The Victoria
The Wedding Feast - Indian Summer
Photographer - CRT Weddings
Content Creator - Candid Content by Katie
Flowers - Bluebells and Balloons and Greystone Flowers
Welcome Drink - Hugo Spritz and Jubel cans
Stationery - Etsy and designed by bride's sister and MOH
Gown & Accessories - Emily Bridal and Gucci
Rings - Austen & Blake
Shoes - Rainbow Club
Makeup - Ria Amelia
Hair Stylist - Mollie Cosier
Tailoring/ Outfitting - Moss Bros and Sunnybank Sewing Services
DJ - House DJ
First Dance - Unconditional (Acoustic) by Sinead Harnett
Glam Space - The Bride Hide
Before ceremony booking - Neepsend Social Club
The Wedding Feast
TO START
House-made flatbreads - brushed with ghee (v, g)
Cauliflower pakoras with coriander chutney, mango & lime pickle (v, g*)
Toasted cumin raita (v)
THE MAIN EVENT
Tandoori spiced chicken, served with cashew butter sauce & fresh coriander (contains nuts)
For your vegetarian guests; tandoori celeriac steak with cashew butter sauce (v, contains nuts)
SIDES TO SHARE
Baked saffron pilau rice with ghee, cardamom, cinnamon & crispy onions (v, g)
Spiced cabbage salad with fresh ginger & nigella seeds (v)
Grilled courgettes with garlic pickle dressing (v)
TO FINISH
Spiced apple pie with yoghurt cream (v, g)
(v) = vegetarian (g) = contains gluten (g*) = may contain traces of gluten
