Mid Autumn saw us return, once again, to the splendour of Coombe Trenchard, in West Devon, for the wedding of Katie and Alex, a truly beautiful time of year with the leaves turning shades of red, golds and yellows, setting the venue off fantastically in its natural surroundings.
The thought and time that had gone into there special day was apparent for all to see, with simple yet beautiful touches with autumnal flowers decorating the tables and matching the ambience of the Coach House perfectly.
Photos courtesy of Christophe Bourgeoise https://www.cbourgeoisphotography.co.uk/
After the ceremony (conducted by our favourite registrar!) in the Main Hall, the guests enjoyed bubbly and beers along with a selection of our handmade canapes which included, Crab, Ginger and Lime Crostini with Micro Coriander ,Wild Mushroom, Camembert and Red Onion Tart, Mini Butchers Sausages with a Sticky Hoi Sin Glaze, Crispy Chicken Skewers with Mustard Mayonnaise Dip, Sun Dried Tomato Arancini with Saffron Mayo Dip, Sweet Potato, Ginger and Spring Onion Samosas. All made by hand at our premises in Okehampton, and finished onsite, they always go down a treat with a glass or two!
Following canapes and drinks, , guests were invited to the Coach house via the Terrace to be seated for the wedding breakfast.
To start the meal guests were offered a choice of seasonal Cream of Celeriac Soup, Port and Stilton Pate with Caramelised Red Onion Chutney or Thai Salmon Fishcakes with a Sweet Chilli Dip and a Dressed Salad, with a selection of Artisan Breads to accompany this provided the perfect start to the Wedding Breakfast.
Main Course swiftly followed,-local Crediton Chicken Breast Served with a Tomato, Tarragon Mushroom and White Wine Cream Sauce, Rump of Devon Lamb with a Herb Crust and a Rich Redcurrant and Rosemary Port Sauce, Butternut Squash, Spinach, Feta and Pine Nut Puff Pastry Strudel with a Madeira Sauce, all served with Baby Roasted Potatoes , Vichy Carrots, Broccoli and Braised Red Cabbage. A welcome seasonal menu as the weather started to turn chillier!
With the wine flowing and a good time being had by all, desserts were served to start to bring the Wedding Breakfast to a close, excellent choices for the time of year they were too, with something for everyone with a choice of Apple and Blackberry Crumble , Lemon and Ginger Cheesecake with Lemon Confit and Raspberry Coulis, or individual cheese plates of Tickler Mature Cheddar, Somerset Brie, Devon Brie, Smoked Applewood, Assorted Crackers and Grapes.
Following Tea and Coffee service with our own handmade truffles, the guests were invited back to the Main Hall for speeches and cake cutting.
Photo courtesy of Christophe Bourgeoise https://www.cbourgeoisphotography.co.uk/
The evening culminated into a relaxed and fun filled celebration of the union of Katie and Alex, with dancing galore, we finished off the day with a selection of pizzas-Tomato, Olive and Mozzarella, Pepperoni, Anchovy, Caper and Mozzarella- most welcome after a few tipples!
This was the last of our 2021 wedding season… a year we will never forget… it was amazing to be back doing the job we love and being part of so many couples special days!…Thank you for having us.
If you have an event or wedding coming up and we can help please do not hesitate to get in touch! https://oaktreeoccasions.co.uk/contact-us