On Saturday 1st April, we had the privilege of catering the wedding of Rachel and Ray at Bridestowe Village Hall, in Devon. The couple transformed the hall for their masquerade-themed wedding with a canopy of sparkling, fairy lights. Silver-sequin table runners, ostrich feather centre pieces, candelabras, tealights and jars of gypsophila adorned the tables along with pink and green napkins to match the bridesmaid dresses and groomsmen outfits.
Bridestowe Village Hall is a beautiful, light hall with it’s wooden theme giving it an alpine feel, with amazing views over Dartmoor and the surrounding area. However, the kitchen, being rather small, does not lend itself to catering for large functions. At Oaktree Occasions, we will always do our best to find solutions to any challenges that your favourite venue might have. Having worked in Bridestowe Hall before, we were aware of the layout and with a bit of thinking we set up our kitchen in the corridor/entrance lobby allowing the wedding party to enter the hall from an alternative entrance.
Luckily after some wet weather, the clouds gave way to glorious sunshine for the bride and groom’s walk from the church to the hall. On arrival, we greeted the guests with glasses of rose and white sparkling wine, and appletiser for the drivers and children. After sitting down, the guests were treated to a surprise performance on the hand bells from the bride and Ockment Valley Bell Ringers with pieces from Les Miserables and Phantom of the Opera.
This included Rachel ringing….
Thoroughly relaxed from the beautiful performance, guests were served chicken liver, brandy and thyme pate, oaktree chutney and toasted granary bread; Thai salmon fishcakes and sweet chilli dipping sauce; and homemade butternut squash and sage soup, along with baskets of homemade bread and Devon butter for guests to help themselves.
For main course, we served slow-cooked blade of Devon beef in a rich red wine and mushroom sauce; chicken supreme with a smoked bacon and Somerset brie sauce; and butternut squash, stilton and pecan nut wellington. Dishes of the dauphinoise potatoes (Rachel’s favourite) and fresh seasonal vegetables were served to the tables for guests to share among themselves.
Chocolate and salted caramel tart; classic crème brulee; and tart au citron with fresh raspberry coulis were served as a trio of desserts along with bowls of Devon clotted cream. This meant that guests did not have to make the notoriously difficult decision of which dessert to choose. To follow, we served fresh filter coffee and freshly brewed tea with decadent homemade chocolate truffles and chocolate mints, and everyone was poured a glass of bubbly ready to sit back and enjoy the amusing speeches.
After clearing everything away, we left the guests to dance the night away on the sparkling, lit-up dance floor.
Congratulations, once again, Rachel and Ray and thank you for letting us be a part of your special day.
No matter where your venue, please do not hesitate to get in touch if you would like us to cater for your wedding.
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