Victoria and Aaron’s wedding reception in Henley
160 of the Bride and Grooms’ friends and family gathered to celebrate
A sperry marquee in the grounds of the clients Farmhouse and beautiful gardens
Victoria and Aaron’s wedding reception in Henley
Our signature Chilli Bees canapes followed by an Amuse Bouche of Gazpacho with avocado salsa. For the main course, we served an Indian spiced lamb rump with Bombay potato salad and a sweet potato and pumpkin puree. Guests then shared a cauliflower and pomegranate chaat as well as a refreshing cucumber, pepper and fennel salad. For dessert, a trio of raspberry doughnuts, passionfruit lemon posset and salted caramel tarts.
The guests sipped on Champagne throughout the day followed by wines chosen by the bride’s father. In the evening, we served citrus Moscow Mules and Menorcan Gin Pomada cocktails. The Mother of the bride’s homemade elderflower cordial was delicious!
Our signature Chilli Bees canapes followed by an Amuse Bouche of Gazpacho with avocado salsa. For the main course, we served an Indian spiced lamb rump with Bombay potato salad and a sweet potato and pumpkin puree. Guests then shared a cauliflower and pomegranate chaat as well as a refreshing cucumber, pepper and fennel salad. For dessert, a trio of raspberry doughnuts, passionfruit lemon posset and salted caramel tarts.
Photography by Millie Pilkington
I cannot thank you enough for everything you did to make Victoria’s wedding the success it was, I hope your ears are burning: I have had so many letters raving about the fantastic food and how well we were looked after by your impeccable staff.
Mother of the Bride, Susannah
