Rebecca & Matt Say...
We were so glad we chose to have our wedding at Victoria!
We'd always wanted to get married somewhere full of character and history that was local to us and Victoria was the perfect choice!
Our guests are still talking about how amazing the venue, food and staff were and what a brilliant time they had!
We planned our wedding within six months, having first viewed Victoria before it was even fully finished as a wedding venue — we fell in love with it the moment we walked through the doors.
It had the atmosphere, beautiful styling, and ethos we were looking for, so choosing Victoria was an easy decision.
From the very beginning, Lucy and the team were so helpful! Always available to answer any questions or queries - we truly felt in good hands, which made the lead-up to our wedding day completely stress-free.
On the day itself, our ceremony in The Chapel felt really special - knowing it was previously a working chapel gave the space a real sense of history and meaning, making the moment even more memorable.
Food to us was very important! The wedding 'feast' didn't disappoint - it was delicious! Everyone of our guests, even the fussy eaters, commented on how great the food was, 'the best I've eaten at a wedding'.
We truly had a fantastic day and would like to say a huge thank you to ALL the staff for helping to make our wedding day so perfect!
The Love List
Time of Year - Spring
Venue - Victoria
Ceremony - Victoria
Photographer - Maisie Lunn
Flowers - Bloom
Stationery - Handmade by Rebecca
Gown - Kate Beaumont
Shoes - Rachel Simpson
Bridal Makeup - Lucy Flower
Hair Stylist - Nathan Richardson
Tailoring - Hugo Boss
First Dance -Elbow - Mirrorball
Cake - Becky’s lovely friend Debbie!
Wedding Wheels - Dolly the vintage Citroen 2CV borrowed from Becky's brother-in-law
The Wedding Feast
ON THE TABLE
House-made bread & salted Yorkshire butter (v, g)
FOLLOWED BY
Spit-roast chicken with lemon & thyme, with sweet roasted garlic aioli
For our vegetarian guests: Brown butter cauliflower with creamy polenta, finished with caper & parsley salsa verde (v)
with
Crispy roast potatoes (v)
Leafy salad with radishes, chervil & mustard vinaigrette (v)
Purple sprouting broccoli with Ticklemore goat’s cheese (v)
TO FINISH
Dark chocolate mousse with berries & butter shortbread (v, g)
