Niamh & Sam Say...
We had the most amazing day celebrating our wedding at Victoria. Unfortunately, you can't plan the weather and after a scorching summer, the rain arrived for our big day. Even so, after worrying over the forecast all week, we can honestly say we didn't care at all, as we ended up having far too much fun to notice!
The events team made sure our day went by without a hitch and we were impressed by how they carefully arranged our homemade decorations and corralled our guests around the venue for photos and a confetti throw.
We loved the design of the venue and the warm lighting, which meant all of our guests' pictures looked fab. Plus, the food was incredible and several guests commented that it was the best wedding food they had ever eaten.
The team also helped the band pull off a surprise entrance during our first dance, which was a real highlight of the night. The only downside is that it was so bloody good, we want to do it all over again!
The Love list
Time of Year - Late Summer
Venue - The Victoria
Ceremony - The Victoria
Photographer - Ellie Grace
Flowers - Greystone Flowers
Welcome Drink - Post-ceremony punch bowls
Stationery - Niamh's cousin Romy
Gown & Accessories - Alexandra Anne Bridal
Rings - Sam's was from a vintage jeweller in Norwich and Niamh's was designed by a friend
Shoes - Anthropologie
Makeup - Laura Taff (with the help of Lauren Eaton for the bridesmaids)
Hair Stylist - Laura Koha
Tailoring / Outfitting - Skopes
Band / DJ - New York Brass Band
First Dance - Favourite by Fontaines D.C.
Favours - Mini bottles of Henderson's relish
Cake - Paradiso
Wedding Transport - Vintage Volks Weddings
The Wedding Feast
PINTXOS
Gordal olive, guindilla pepper & boquerone anchovy
Focaccia, piquillo pepper & Zamorono (g)
Potato & onion frittata (v)
Tapenade puff pinwheel (v, ve, g)
TO START
House-made focaccia (v, ve, g)
Fire roasted courgettes with house-made ricotta & chilli dressing (v)
House-cured sea trout with cucumber & dill
TO FOLLOW
Spit-roast chicken with lemon & thyme, with sweet roasted garlic aioli
For the vegan & vegetarian guests: Spiced cauliflower & chickpea pie (v, ve, g)
Crispy roast potatoes (v, ve)
Isle of Wight tomato salad, with shallots, capers & olives (v, ve)
Evesham carrots with chilli & cumin, Sheep's cheese & dressed watercress (v)
TO FINISH
Basque cheesecake with macerated berries (v)
EVENING FOOD
Margherita (v, g)
Pepperoni, with Italian tomato & mozzarella (g)
Fire roasted peppers, artichokes, roasted red onions & olives (v, g)
(v) = vegetarian (ve) = vegan (g) = contains gluten
