On Saturday 27th July, we had the pleasure of returning to one of our favourite venues, Coombe Trenchard, for the marriage of Sarah and Michel. The couple married in the sunshine on the terrace with pretty flowers dotted around from the venue owner, Sarah’s, cutting garden.
Photo courtesy of Sarah Marsh, Coombe Trenchard.
Stunning bouquets were created by Amanda Randell…
Photo courtesy of Lucy Wallace Photography.
Following the ceremony, the Coombe Trenchard team swiftly moved the chairs to the Coach House where the wedding breakfast was to be served. Meanwhile, we served a selection of our homemade canapes for guests to enjoy whilst taking in the stunning views over the well-kept garden, soak up what the house has to offer or play a game of crochet on the lawn.
Our canape selection included smoked salmon, cream cheese and dill blinis with micro dill…
…roast beef miniature Yorkshire puddings with horseradish cream; chicken satay with peanut dipping sauce; duck, spring onion and hoisin filo triangles…
…sundried tomato arancini and tomato chilli dip…
…and mushroom, garlic and parmesan pastry tartlets.
As the guests entered the Coach House they were greeted with the sweet fragrance wafting from the little vintage vases of more flowers from the cutting garden.
The tables were adorned with lots of tiny, brightly coloured, origami birds, lovingly folded by the bride. They even managed to find these cascading origami birds to decorate the room itself.
Michel has a Dutch origin; whilst, Sarah is more local from Plymouth. To reflect this, their favours consisted of personalised paper packets filled with a Dutch biscuit, traditionally served with tea. Therefore, the tea included was Plymouth tea.
With the guests seated, we placed baskets with a selection of homemade artisan breads, Dev0n butter, mayonnaise, tapenade and balsamic, for guests to help themselves. For the main course, we served rump of Devon lamb with a herb crust…
…chicken breast stuffed with wild mushrooms, with a madeira sauce; and butternut squash, stilton and pecan nut wellington with a brandy, cream and garlic sauce.
Each table also received dishes of new potaotes, roasted seasonal vegetables, broccoli and ratatouille.
To follow, for dessert we served individual summer berry pavlova with raspberry coulis…
…chocolate orange mousse with orange shortbread…
…and lemon and ginger cheesecake with lemon confit. Finally, we poured fresh filter coffee and freshly brewed English breakfast tea for guests to enjoy with one of our homemade chocolate truffles or chocolate mints.
Following the meal, guests headed up to the main house to be entertained by the speeches, where speeches can be delivered with a real presence and ‘wow’ factor from the mezzanine. In the meantime, we cleared all the tables and chairs from the club house.
In the evening, we prepared a cold finger buffet to be served alongside Sarah’s pizzas which included…
…a selection of assorted sandwiches; miniature steak & potato and cheese & onion pasties; homemade quiche Lorraine and mushroom and cheddar quiches, assorted crisps, crispy roast potatoes, homemade buttermilk scones with clotted cream and strawberry jam, miniature butchers sausages with a honey and mustard glaze and some of their wedding cake made by Hannah’s Cornish Cakes.
After guests had had their fill of the evening food, we left them to dance the rest of the night away.
Thank you Sarah and Michel for letting us cater for your special day, we thoroughly enjoyed looking after you. It was also great to work alongside James from Motion Farm Wedding Films, we can’t wait to see the sneak peek video.
If you would like us to cater for your event, be it your wedding, a birthday party, anniversary party, or corporate reception, feel free to get in touch.
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