Autumnal weddings are a beautiful way of easing us into the colder months… Matt and Amy’s wedding at Coombe Trenchard fully embraced Autumn and all its rich golden colours. It began with the perfect setting, Coombe Trenchard, with all its elegance and warm spaces lending itself to this intimate celebration.
The couple opted for a midweek wedding with their nearest and dearest. Beginning with the ceremony in the hall, they exchanged vows in front of the inglenook fireplace.
Despite the slight chill in the air, the sun made an appearance, casting its warming rays over the terrace as the guests threw confetti over the newly weds.
We greeted guests with glasses of gins that Matt and Amy had made on a gin making day, guests could enjoy a thyme themed gin with tonic that Matt designed or a orange gin with spiced orange ginger beer.
As Jade Nott Photography captured the day, we served a selection of homemade canapes.
These included parmesan shortbread, cream cheese and fresh herbs, semi sec tomatoes and chives…
…miniature butchers sausages with a sticky hoisin glaze; porcini mushroom arancini with saffron mayonnaise dip; and sweet potato, ginger and spring onion samosa.
As the sun began to creep back behind the clouds, the guests returned to the hall in the house, where Sarah and Graham had the fires lit to warm guests. We poured each guest a glass of champagne before they began speeches.
With the speeches complete, guests meandered down the hallway to the billiard room where the florist had created a masterpiece of flowers to adorn the burlap table runners.
As the fire crackled and guests nattered, we served the main course of slow cooked blade of beef, red wine, mushroom and smoked bacon with a pastry croute; cod fillet with a lemon, herb and parmesan crust with a lemon butter sauce; and buttenut squash, caramelised pecan and stilton wellington with madeira sauce. We also placed dishes of saute potatoes, honey roasted parsnips, carrots and broccoli on the table for guests to help themselves.
To follow, we served a trio of desserts: spiced creme brulee with orange shortbread, sticky toffee pudding with toffee sauce and warm white and dark chocolate brownie. To finish, we poured steaming cups of English breakfast tea and fresh filter coffee along with homemade chocolate truffles and mints
In the evening, they cut the wedding cake, created by Amy’s talented sister, with some unique autumnal flavours: spiced pear, gingerbread latte and salted caramel.
Guests spent the evening chatting and playing games including attempting to conquer Matt’s home built game (frustrations were running high after many attempts and no success). Even our Catherine got roped in to have a go but to no avail, she to failed.
The guests were sent off after a sparkler farewell on the terrace. A lovely, relaxed evening was had by all and many more gin and tonics were drunk from the couples extensive gin collection.
Thank you Matt and Amy for letting us be a part of your special day and many congratulations once again.
If you would like us to cater for your wedding in 2020 please do get in touch as we have limited dates left available.