On Saturday 8th June, we had the pleasure of catering for the wedding of Rebecca and Rory. The couple married at Throwleigh Church near Chagford before returning to the family farm to a beautiful marquee near Okehampton just a 5 minute drive from our premises.
The couple’s spirit had to be admired as the rain poured on the Friday prior whilst the preparations were underway. Luckily the weather improved, with over 5o guests from further afield camping for the night, and the sun even making an appearance between the showers on the Saturday.
As the guests arrived back to the marquee from the church, we served refreshing Pimm’s and lemonade, bubbling prosecco, bottled beers and orange juice. Guests could mingle in the marquee decorated by Rebecca and her team of helpers or outside on the straw bales. Pom poms hung from the ceiling, whilst pretty touches such as this milk churn were dotted around the marquee.
We served a selection of homemade canapes… miniature assorted poppadoms topped with coronation chicken and micro coriander…
…smoked salmon, cream cheese and dill blinis with micro dill…
…roast beef miniature Yorkshire puddings with horseradish cream; and roasted baby potatoes with soured cream and chives.
Each table name was a different gin, depicted by a bottle of the gin holding some pretty white flowers in the centre. Guests received a bottle of slow gin as a favour and menus were placed on the tables.
For the wedding breakfast, the couple wanted to keep it simple to save time in the weeks prior. We began by serving a selection of artisan breads with tapenade, balsamic and olive oil, saffron mayonnaise and devon butter for guests to nibble and enjoy as they played a game of heads or tails. To follow, we served chicken supreme sourced from Creedy Carver near Crediton, with a lemon and thyme gravy for everyone, or sweet potato, mozzarella, sun dried tomato and basil filo tart with homemade pesto.
To accompany, each table received bubbling dishes of dauphinoise potatoes along with carrots, broccoli and green beans. After clearing main course, everyone was poured a glass of bubbly ready for Rory’s speech. We then proceeded to serve sharing platters of miniature desserts which are becoming more and more popular.
Each platter was adorned with baby raspberry pavlova, rich white and dark chocolate brownie, classic creme brulee pots and lemon cheesecake with lemon confit, all served with bowls of Devon clotted cream.
We then poured steaming cups of tea and coffee, along with homemade chocolate truffles and mints; and ensured everyone’s glasses were topped up ready for Rebecca’s father and the best mans speech.
In the evening, following the bands first set, we served hot dogs: soft finger rolls filled with butchers pork sausages and buttery onions to refuel guests ready for a long night of more dancing.
Thank you Rebecca and Rory for letting us be a part of your special day and many congratulations once again.
If you would like the Oaktree team to look after your wedding catering, party or corporate event, please do give us a call on 01837 55841 to discuss your day.