“Hi Nigel and Tori,
We are so sorry for the delayed email, but we just wanted to say a HUGE thank you for the job you and the Jacaranda team did at our wedding at the end of August.
We really did have the best day of our lives, and that couldn’t have happened without your impeccable organisation, great time management and absolutely incredible food! Please pass our thanks onto the kitchen team – that pie really was the best pie we’d ever had!
And not forgetting all of our correspondence before the big day too. Thanks Tori for answering our never ending questions and getting back to us so quickly. You made us feel totally at ease in the lead up to the wedding.
We have both received numerous comments from friends and family about the great job you and the team did and how amazing the food was! We wouldn’t hesitate in recommending Jacaranda to anyone.
Many thanks once again.
Mr and Mrs Collins”
Bury Court Barn, 29th August 2013
~ Starter ~
Italian Buffalo mozzarella from Puglia with organic Nutbourne tomatoes, roasted peppers, caper berries and ciabatta bread
~ Main ~
Chicken, ham & leek pie with creamy mashed potato, with bowls of seasonal vegetables and individual jugs of creamy tarragon sauce
~ Dessert ~
Fresh berry and elderflower jelly with lemon posset, crushed meringue and vanilla ice cream
All images courtesy of the very talented Guy Collier Photography. To see more snaps from Claire and Neil’s big day, click here.