Our guests enjoyed delicious canapés of buttermilk fried chicken with chilli ketchup, spicy chorizo sausage with crabapple glaze, whipped goats cheese mousse and spiced fishcake with chilli and lime salt. For our wedding breakfast, we had smoked chicken served with carrot and lime slaw, red pepper purée and toasted sesame seeds to start, rolled haunch of venison with pumpkin puree, spouts ‘a’ Verde and venison reduction served with herby new potatoes and wilted seasonal greens and vegetables as the main course and chocolate and edible flower tartlets with honeycomb ice-cream and chocolate crumb for dessert. The evening food was glazed pork belly served with crackling, wild apple ketchup, slaw and salad in brioche buns. We had large illuminated LOVE letters made by my dad and lanterns dotted around the venue draped in blush and burgundy ribbon and styled with eucalyptus which created a romantic vibe. We made the confetti cones using the pages of one of my favourite books and we dried petals for the confetti. We had a red velvet sponge cake with milk chocola te ganache and buttercream frosting decorated with freeze-dried raspberries and a gold cake topper. Our flowers were created using plenty of foliage and colourful blooms to tie everything together. We loved the wooden details and lighting displayed throughout the venue and chose to decorate it in a similar vibe. My dad made all the wooden decorations by hand, including the centrepieces and candlesticks. 39 REAL WEDDINGS
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