Emily & Edward – Winter Wedding

FEBRUARY 2020 | CHELTENHAM

Emily & Edward had a wonderful, winter wedding in Cheltenham. They both worked in the army and were married in Cyprus. Emily & Ed’s wedding day was to be celebrated one year later in the UK at Emily’s alma mater, Cheltenham College. It was a lovely winter wedding, the day after Valentine’s Day. The winter colours and foliage looked stunning in the large, historic college dining rooms. We crafted their five course menu together choosing some of their favourite ingredients and dishes, so it was truly bespoke.

Preparing the menu and the room

We created a bespoke five course menu with Emily & Ed, taking some of their favourite ingredients and favourite dishes.

We also looked at some seasonal ideas that would work really well for the time of the year.

The room setting was beautiful and as the sun set in the afternoon, we went around all of the tables lighting candles to create a warm, glowing atmosphere.

Creating a five course menu

Emily & Ed decided that they wanted to serve their wedding cake at the beginning of the day rather than canapes.

They had been to a motor racing event and had champagne and fruit cake and loved how the two went together.  Emily’s Mum also made the wedding cake and so it was a great way to make this part feel that extra bit special.

As guests took their seats we served a delicious and creamy Bouillabaisse for the soup course followed by a starter of Roast Breast of Partridge.

 

Serving delicious treats

As part of Emily & Ed’s five course wedding menu we prepared a palate cleansing pre-dessert after their rich main course Duo of Venison and followed by a creamy and chocolatey, indulgent dessert.

The pre-dessert was a Lemon and Vodka Granita which we called “The Colonel” and was Emily’s favourite tipple combined to make an icy, more-ish treat.

We then followed that with a Dark Chocolate Delice with Bitter Orange Crisp and Orange Jelly.  Served with a Biscuit Crumble and Vanilla Cream this really was an indulgent dessert to complete a luxurious wedding menu.

On the day

We worked closely with the team at Cheltenham College.  Being a place of great historic importance and having a full commercial working kitchen for the college students, it was important we had a clear brief as to how we could create a bespoke wedding breakfast within the guidelines of the property.

We organised a couple of visits before the big day and created detailed briefs for our chefs and host team.

It is always really important to us that we do all that we can to bring to life the ideas and plans of of couple’s like Emily & Ed while working within the constraints of historic places with existing processes and systems in place.

Running order

2:00pm Chapel blessing

3:10pm Drinks reception

4:45pm Speeches

5:15pm Light the candles

5:30pm Guests take their seats

6:00pm Wedding breakfast served

8:45pm Tea, coffee & gin

9:00pm Band music










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Emily & Edward's Bespoke Menu

            

        
        
RECEPTION


Wedding Cake 


WEDDING BREAKFAST


SOUP COURSE


Bouillabaisse 


Homemade fish bouillabaisse finished with fennel and saffron, with cod, prawns and mussels  


Served with artisan bread rolls & salted butter


STARTER


Partridge


Roast Breast of Partridge, celeriac puree, pearl barley and charred leeks


MAIN


Duo of Venison


Roast loin of venison, with venison shoulder croquette, served with fondant potatoes, roast parsnips, seasonal greens, finished with a blackberry jus


PRE-DESSERT


The Colonel – Lemon & Vodka Granita


DESSERTS


Served as a duo:


Chocolate Delice


Served with orange jelly, vanilla cream and orange crisp


Sliced Poached Pear


Served with Amaretti Biscuit Crush, Rosemary Sugar Syrup & Clotted Cream


TEA & COFFEE 


    






		

		

	









	


		
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The first thing we spoke about was the amazing food and service.

						

						
We can't describe how much we enjoyed our day.  Everyone got up the next morning and the first thing they spoke about was the amazing food and service.  Some guests had never tried foods on their menu and loved it and we had friends asking us how we found such amazing caterers!

						
Emily & Ed


					


					


				



			
		


	








	

		

		

			
	

					                            
							                            
			
	


		

		

	








	

		

		

			

				

								
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