Bailey and Issies’s Wedding
From the moment we met Sam and had lunch with him in his deli, we knew he was the caterer for us. And every moment since then, has been a joy. Sam’s passion for good ingredients and colourful menus, combined with the loveliness of him and his team, made everything feel just right.
Our wedding was set at The Lost Orangery across three days, with lots of guests - a big ask, if you ask me - but not for Sam & co. There wasn’t a request too big or a detail too small that they didn’t take care of; from the gorgeous tasting evening, to (my) countless emails, to five days of non-stop hard work, very little sleep (Roxy is a star), incredible food and impeccable service over the course of our wedding weekend; it truly was the definition of team work and, even now, we still can’t believe how talented and dedicated a bunch of people can be.
Highlights include our post-marriage Aperol Spritz, the antipasti board of dreams, THAT chocolate mousse, many a tequila shot and, not forgetting, our last course of the day - Sam’s famous lasagne - leftover from the night before the wedding, but not forgotten about by a bride and groom in need at 3:30am.
That’s just a glimpse of what truly was a magical; “the night before" dinner, canapé reception, wedding breakfast, drinks bar, evening feast (the awesome Kadai Fire Bowl), Sunday breakfast (for 70 hungover glampers) and Sunday lunch celebration.
No words can express how thankful we are to everyone at SKE - it will go down as the greatest weekend of our lives and that’s largely thanks to you all for making it happen. So here’s hopefully to more SKE memories in the future, because we’re already looking for our next excuse. Could be an anniversary party - guys, what do you reckon? ;) All our love, always. Mr & Mrs Davies x
Beetroot Cured Salmon blinis, Mustard Dill Sauce
Pecorino, Rocket & Prosciutto roll
Bocconcini, Tomato & Basil Skewers
Oak smoked beef, celeriac remoulade roll
Ricotta, Crisp Sage, Walnuts on Sourdough
Marinated Buffalo Mozzarella | Roast Peppers, Capers & Marjoram | Spiced beetroot hummus, spring onion, yoghurt | Rocket | Prosciutto | Sourdough & butter | Olives
Chermoula Baked Aubergine, Pomegranate, Lemon Yoghurt, Fattoush
Porchetta, Tea Soaked Raisins, Parsley, Lemon, Garlic, Parmesan, green sauce
Broad Bean Panzanella, cherry Toms, Capers, Parmesan, Sourdough Croutes
Pearl Barley, Dill, Pomegranate, Celery, Lemon
Sweet Potato, Charred Broccoli | Chilli Spring Onion & Coriander dressing
Lemon Curd ripple Eton Mess
Chocolate Mousse quinnels, Honeycomb, Salted Caramel, vanilla cream
Kadai Fire Bowl;
Coriander Flat Breads
Spiced Beetroot Dip
Burnt Aubergine dip