Tracy & Pete Say...
Our wedding was perfect. From the moment we saw the space and made our first enquiry we had the best, most stress free experience we could have wished for. Every single member of staff we spoke to was knowledgeable, reassuring, kind and completely on the ball with our event. It was like having a dedicated team of wedding planners to ourselves.
The venue was beautiful on the day, and the catering was stunning, we’ve had so many compliments from friends and family - including those with complex dietary requirements. Our special day was seamless and we felt so looked after by the staff from start to finish.
Cannot recommend this venue enough if you want a wedding that feels unique with a relaxed DIY feel but without the stress of taking everything on yourself! And we can't wait to return for their supper clubs.
The Love List
Time of Year - Summer
Venue - The Victoria
Ceremony - The Victoria
Photographer - Mad About Saffron
Flowers - Plantology
Welcome Drink - The Victoria’s fizz
Stationery - Sign The Occasion (seating board)/Conscious Confetti (confetti)/Design by Sharon Brooks (wedding invite)
Gown & Accessories - Rolling In Roses
Shoes - Eska (bride)/ Hawes and Curtis (groom)
Hair Stylist - Victoria Roberts
Tailoring / Outfitting - Hawes and Curtis
Band / DJ - DJ Tink
First Dance - Only You by Steve Monite (disco jam remix)
Cake - M&S
The Wedding Feast
PINTXOS
Gordal olive, guindilla pepper & emmental (v)
Focaccia, piquillo pepper & manchego (g)
Potato & onion frittata (v)
Tapenade puff pinwheel (v, ve, g)
ON THE TABLE
House-made rosemary focaccia (v, ve, g)
With roast garlic aioli (v)
THE MAIN EVENT
Spit-roast chicken with lemon & thyme
For the vegetarian & vegan guests: Cauliflower cheese pie (v, g)
SIDES TO SHARE
Crispy roast potatoes - with oregano & rosemary (v, ve)
Greek salad with Isle of Wight tomatoes, cucumbers, red onions & olives. Topped with feta (v)
Spiced new season carrots with rocket & watercress (v, ve)
TO FINISH
Basque cheesecake with macerated strawberries & raspberries (v)
EVENING FOOD
Margherita (v,g)
Salami Milano, with Italian tomato, mozzarella & fresh basil (g)
Fire roasted peppers, artichokes, roasted red onions & olives(v, g)
Mixed leafy salad with mustard vinegarette (v,ve)
Rosemary roasted potatoes (v,ve)
(v) = vegetarian (ve) = vegan (g) = contains gluten
