Writing this, with the first frost of the winter on the ground, Midsummer’s day seems like a life time ago!
We remember this weekend fondly, the main brief had been for a relaxed and informal celebration with friends and family and for everyone to have good food, good service but without the fuss! We truly believe this was well and truly achieved.
The venue near Whiddon Down was, well, a field! But…what a field…
Panoramic views of Dartmoor on the longest day of the year, beautiful sunshine, a quirky lemonade stand for arrival drinks of Pimms and wheelbarrows full of bottled beers and lots of ice!
Hessian covered hay bales placed around for guests to listen to the local Sea Shanty singers from Sticklepath which proved a real hit and lovely atmosphere.
The traditional marquee came alive with a multitude of multicoloured lanterns which had small LED lights in for the evening, the hessian theme continued with table runners and bows – the trestle tables really suited the traditional Devon countryside theme.
Priscilla and Richard even made their own photo booth and to ensure all their guests took part, their names had been placed on lengths of string, which they had to replace with their photo!
The menu was truly bespoke to Richard and Cilla: ham hock terrine with our own chutney or potted prawns for starter, followed by our own handmade individual pies, chicken or beef with pastry initials on top with creamed potato and vegetables… Is there anyone who doesn’t like a pie??
For dessert we used the Naked Wedding Cake and decorated this using our homemade coulis and some extra summer berries – a perfectly acceptable idea and really good way of not being left with loads of cake at the end of the night!
Evening guests enjoyed honey glazed gammon ham, salads and cheeses with a selection of breads: a proper Devon supper, tucked into by everyone.
It was our pleasure to return the following day and prepare Sunday lunch for the newlyweds’ close family and friends at a nearby holiday cottage near Chagford. A long but fabulous weekend which was our pleasure to have been asked to cater for.