We returned to the Oak Barn just down the road from us at Hittisleigh on Saturday 10th August for the wedding of Charlotte and Tom. The couple married in the neighbouring church before returning to us for arrival drinks and canapes. Although, the weather was a little inclement, guests were able to mingle between the Acorn Barn and the outside space, dodging the rain showers. Upon arrival, we served a glasses of Prosecco garnished with fresh summer strawberries, bottled beers and raspberry lemonade or apple and eldeflower juice for those driving or not drinking. We also served a selection of our homemade canapes which included smoked salmon, cream cheese and dill blinis with micro dill…
…goats cheese, thyme and red onion tartlets…
…miniature ‘toad in the hole’ with sweet caramelised red onions…
…and sundried tomato arancini with tomato and chilli dip.
The guests then made their way across the gardens and into the barn, where they were greeted by this fantastic table plan drawn by a friend.
Rustic wooden trestle tables were adorned with greenery and vases of typical English summer flowers.
For the wedding favours the couple made a donation to Macmillan Cancer Support and each guest had a mustache or pretty gold bee pin which the majority of the guests immediately put on.
Thick rope was draped from the wall lights and wrapped with greenery, whilst wicker baskets were filled with more traditional flowers.
For the wedding breakfast, we served a 3 course meal. The couple wanted to keep it simple giving everyone the same choice except for any vegetarians, vegans or special dietary requirements. To start we served ham hock terrine with homemade picalilli, granary toasts and salad or bocconcini, tomato & basil salad with rocket and homemade pesto dressing or smoked tofu for the vegans. Guests could help themselves to artisan breads and Devon butter from baskets on the table.
For main course, the couple chose our homemade chicken, leek and bacon pies with C & T initials on the top for the meat eaters, or butternut squash, spinach and goats cheese/vegan cheese pies with vegan madeira sauce. All were served with dishes of creamy mashed potatoes, carrots and broccoli.
To finish, each guest received a trio of desserts: lemon cheesecake with lemon confit, salted caramel chocolate brownie and classic creme brulee along with dishes of Devon clotted cream.
Following the wedding breakfast, we served English breakfast tea and fresh filter coffee with chocolate mints and homemade chocolate truffles back in the acorn barn, whilst the Oak barn was cleared ready for the evening reception. It also provided the perfect opportunity for the happy couple to cut their beautiful wedding cake made by a talented close friend.
In the evening, we served a Devon tradition of freshly battered cod goujons and hand cut chips with tartare and tomato sauce or sweet potato and sweetcorn burgers for the vegetarians and vegans.
Thank you Charlotte and Tom for letting us be a part of your special day and many congratulations once again.
We are fast becoming booked up for 2020, so give us a call now on 01837 55841 to secure your date and chat through any ideas.