Wedding case study: Aimee and Ross

Guests witnessed Aimee and Ross become newlyweds in The Great Hall surrounded by 200 loved ones. The couples perplex chuppah from Chuppah Company and flowers by The Country Flower Com took centre stage complimenting the halls neoclassical design and elegant architecture.

After the ceremony the wedding party moved through to the Livery Hall and Humber Room while the Create events team quickly turned The Great hall around for the wedding breakfast. Guests enjoyed a selection of wedding canapes including the very popular wild mushroom arancini, tasty sweet potato frittata, truffle and garlic aioli and mouth-watering teriyaki salmon.

The dinner menu catered to a large number of Jewish guests. who had the choice of two delicious starters; The lamb shawarma with butternut ketchup or the warm falafel salad with chargrilled endive and sweet raisin vinaigrette.

The garlic and thyme corn-fed chicken ballotine main course and marinated sea bass with vegetable trimmings main were firm favourites amongst the wedding party. Guests then enjoyed passion fruit tarts with chocolate cream and coconut tuille for dessert, followed by fruit platters with pastries and orange granite later on that evening when the party was in full swing.

By | 2019-06-24T10:37:37+00:00 May 24th, 2019|Weddings|