Holly and Jay got married on 7th September in Itchenor, West Wittering, in the most beautiful little church where the feel of the sea air was just divine. Their wedding is a standout memory from 2013, not just because the bar staff said it was the “wedding of the season” but also because we became very close throughout the whole organization of the wedding and I can now happily call them my friends.
From the church, Holly and Jay’s guests went back to a private house overlooking the estuary, for a beautiful, unblemished drinks reception. The sun was shining and it was just a perfect setting for a wedding.
We greeted guests with trays of champagne, Pimms, Gin fizz and sparkling elderflower. We presented each drink in a different style of glass, meaning that the boxes of glassware we took to site were endless!
The bride and groom themselves arrived by boat from the church, landing on the pontoon to be greeted by all their guests. Holly wore the most stunning dress and, along with Jay looking just as good in a traditional morning suit, they seemed like the picture of the perfect couple. Luckily, the extremely talented Helen Cawte was on hand to capture it all equally as perfectly, as you can see in the images here.
The canapés we created for their reception included:
Clear gazpacho shot
Brie Katifi with cranberry dip
Parmesan gnocchi with tomato fondue and shaved Parmesan
Monkfish wrapped in pancetta with a rosemary skewer and lemon aioli
Confit of lamb wrapped in Parma ham with redcurrant jus
Beef Carpaccio with mascarpone, rocket, shaved Parmesan and truffle oil croute
Seafood tempura with cucumber dipping sauce
Sausage and mash with onion gravy on teardrop spoon
As the guests received the call to dine in the marquee, we knew that the scene that waited to greet them would take their breath away. A sweetie table decorated with beautiful vintage glass bowls and vases filled to the brim with pink and white sweets, marshmallows, flying saucers, bonbons, chocolate brownies and caramel waffles waited inside the entrance tent to the marquee.
At the heart of all this stood a tower of macaroons, made by Simon our chef, and built by me! Having thought it would be a doddle to arrange, this turned out not to be the case, but we still managed to pull it off and were extremely proud of our efforts.
The effort and style Holly had put into how she wanted her wedding to look was inherent in every detail as guests stepped through into the main marquee. With 15 tables and one long top table, there was a lot to think of! Holly and Jay chose damask ivory tablecloths, which gave the whole marquee a very soft feel to it.
The tables were beautifully decorated with enormous candelabrum at the centre of each table. Perfectly formed displays of pink and cream balls of flowers sat at the top of each candelabrum. Silver and pink votives decorated the base of each centrepiece, the candlelight flickering enigmatically alongside little bud vases bursting with blooms as well. Van Wonderen, the florists, did a brilliant job and it was great working with them.
With elegant and decorative glassware and a very pretty vintage teacup and saucer in every place to complete the tables, Holly and her band of helpers had been busily wrapping and rolling napkins and tying them with pale pink ribbon.
For their wedding breakfast, Holly and Jay chose:
~ Starter ~
Duo of salmon – smoked salmon terrine and salmon tartar with pickled vegetables and tomato dressing
OR
Tomato tart tatin with creamed mild Sussex goat’s cheese infused with basil, wild rocket salad and rocket pesto
~ Main Course ~
Pressed slow roast belly of free range pork with thyme and potato gallette, carrot puree glazed carrots, fine beans and mange tout and a pork jus
OR
Fricassee of mushrooms with baby artichokes
~ Dessert ~
Trio of puddings: Banoffee pie, white and dark chocolate torte and raspberry sorbet
After dinner, we served coffee and teas to the tables, along with pink champagne to toast the very brilliant speeches.
The most amazing looking construction by Tartufi Cakes made up Holly and Jay’s wedding cake with some exquisite sugar craft work. Following the cutting of the cake, the big reveal of the black and white chequered dance floor preceded the opening of the bar, where a very wide selection of booze and some brilliant beers chosen by Jay were on offer.
Nibbles for the evening consisted of sweeties and macaroons of course, and the best idea I have seen yet at a wedding: a crepe stall. Sweet and savoury crepes continued to be made live in front of everyone well into the night. I even managed to have one myself and it was the perfect sustenance!
At 10.30pm, the guests were called outside to witness one of the most incredible fireworks displays I have ever seen. The fireworks took off from a platform that had been specially made to float on the estuary as the tide came in. With different songs being played to each set of fireworks, every bang went to the rhythm of the beat.
The whole day and evening was spectacular and I wish I could do it all over again. I loved working with Holly and Jay and we wish them both all the best for the future.
– Minty