Charlotte & Chris booked what seems like years ago now, but finally their big day came around. And it was one of the hottest days of the decade to boot!
Favourite tipples as centre-pieces!
With Charlotte’s parents having a beautiful large garden with surrounding field for parking, it made perfect sense to use this wonderful space, nestled in a small village on the outskirts of Brighton.
Everything can be hired in to make it a perfect day, starting with the marquee, which come in many shapes and forms these days. Charlotte and Chris chose an open-sided model which lets the air in & allows you to feel as though you are still outside. Our kitchen tent was quite adequate, and we take care of ordering all of the equipment you need such as ovens, prep tables, fridges and so on.
And there’s no need for guests to schlep in and out of the house, loo’s can also be arranged. These range from the humble festival type portable loo to freshwater flushing loos in converted shepherd’s huts – see www.highwealdshepherdhuts.co.uk
Despite the soaring temperatures the guests were more than happy to mingle outside with drinks and canape for an hour or so before taking their seats inside the marquee. Canape choices included crispy filo tartlets with pesto & cream cheese with sundried tomato, mini pork & black pudding sausage rolls, chicken satay skewers, and also smoked salmon & cream cheese blinis.
Charlotte & Chris chose a traditional three course meal for their Wedding Breakfast. Judging by the clean plates the heat obviously didn’t suppress anyone’s hunger, which is good news for us.
On the starter menu were home-made chicken liver parfait, goats cheese & caramelised red onion tart & prawn cocktail with a vanilla Marie rose sauce.
Prawn Cocktail
Mains included traditional roast beef with Yorkshire pudding, oven-roasted salmon fillet with salsa Verde, and the veggie option was a roasted Mediterranean vegetable lasagne. All served with seasonal vegetables, roast and new potatoes.
Desserts were strawberry Eton mess, a trio of chocolate brownies in different flavours, and crème brulee with homemade shortbread biscuit.
After the meal the bar and band – The Jukeboxes – kicked in. The marquee was large enough to have a separate section for dancing, so no tables had to be moved, which is the absolute ideal situation.
The bar was rammed permanently and the crowd were very lively and had a great time, the atmosphere for the staff was really buzzing, which makes it so much more enjoyable.
The revelry continued with some taking a short break to eat a hot dog and some wedding cake, but mainly it was about partying!
Guests and staff alike had a great time, and Charlotte and Chris were an absolute pleasure to deal with.
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- Roast Beef & Yorkie Pud
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- Roasted Mediterranean Vegetable Lasagne
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- Crème Brulee
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- Trio of Brownies with fresh Berries
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- Salmon Fillet with salsa verde
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- Chicken Liver Parfait with home made Focaccia
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- Goats Cheese & Caramelised Red Onion Tart
