Winter wedding at the Red Barn

As fans of a winter wedding ourselves, we were looking forward to seeing what ideas B & J had up their sleeves. They didn't disappoint!

With B being from South America and family coming over for the occasion, the couple went for a mix of traditions from both there and here. As well as choosing us to do their food and drinks they also chose Tracy to do their decor and flowers. The bride wore a gorgeous burgundy dress which I believe was made by her mother, while the groom looked very suave in a full tuxedo.

Tracy's arrangements were fir and ivy with whole oranges and apples, berries, dried sliced oranges, pine cones and chillies. Beautiful winter colours alongside gold candles in tall water-filled glasses. Decorated wicker hoops filled the alcoves in the barn and two huge flower displays moved from the ceremony to either side of the top table.

For canapés B & J chose calamari rings with garlic aioli, honey mustard sausages, beef and horseradish Yorkshire puddings and our popular veggie option, tomato and onion crostinis. Wedding breakfast was a choice of pork belly or leek and potato soup, followed by seabass with mash, crispy seaweed and dill pesto, or minted lamb with dauphinois potatoes, tender stem broccoli and a mint jus.

As the party got started we prepared evening food. At 9pm we served a choice of mac and cheese or fries with various toppings - bacon crumbs with red onion chutney, sweet chilli and garlic aioli, or sun-dried tomatoes with garlic aioli. Judging by the empty bowls, the guests were more than happy with B & J's choices! Soph x