Phoebe and Josh say...
We got married at the Victoria and we could not recommend it more. We first visited the venue back when it was still somewhat a building site, but just knew already that it was where we wanted to have our wedding.
It has been renovated and transformed into the most beautiful venue and was perfect for what we were looking for (we only looked here and the Mowbray!). From the start of planning to the actual day, the team have been outstanding; they were attentive, answered any panicky questions we had and were just incredibly lovely to deal with.
The day itself was the absolute best day of our lives and was made so by everyone involved in organizing it, we didn’t have to do a thing on the day and were able to relax just knowing that they had everything covered. A big factor in choosing the venue (other than it being STUNNING) was the food; we’d both heard such good things and as massive foodies, we knew we wanted something special. We were blown away by it.
From mingling in the courtyard being able to smell the food cooking from the firepit, to watching our loved ones tucking into the amazing feast – we couldn’t fault it. Everyone was raving on the day and has been ever since about the whole day.
We could get engaged and plan a wedding all over again and every single time we’d pick the Victoria
THE LOVE LIST
Time of Year - Late Spring
Venue - Victoria
Ceremony - Dan - Groom’s Brother
Photographer - Georgia Horn and Hayley Gell
Flowers - Mixture of home grown, Bloom Sheffield and Hollow meadows flower farm (majority)
Stationery - Thoughtfully Made UK on Etsy
Gown - Emily Bridal
Shoes - Meshki
Makeup - Laura Wells
Hair Stylist - Ellie Hall
Tailoring - Skopes
First Dance - If I had a gun - Noel Gallagher’s High Flying Birds
Favours - Sloe Gin by Father of Bride & Mini Hendos
Cake - Mother of Bride
Wedding Wheels - Vintage Volksweddings
THE WEDDING FEAST
TO START
House-made focaccia, drizzled with olive oil (v, ve, g)
FOLLOWED BY
Fire-roasted pork collar & Iberian style ribs braised with honey & orange - with mojo verde
For your vegetarian guests: saffron & vegetable paella (v, ve)
SIDES TO SHARE
Patatas al pobre; British potatoes baked with onions, bay, white wine & olive oil (v, ve)
Bobby beans & grilled courgettes with shallot vinaigrette (v, ve)
New season carrots roasted in adobo (v, ve)
TO FINISH
Dark chocolate mousse with berries & house-made shortbread (v, g)
