When Claire and Gabriel contacted us, they already had a good idea of what they wanted for their wedding. But the couple were very busy people and so three months before their wedding we helped them in any way possible which included the design for their wedding and all of the decorations.
We also recommend them our florist Lisa, The Flower Sanctuary, who designs beautiful flowers all individually created to suit your occasion. Who have a shop in Balham, Hildreth Street. Check out some of her work on www.flowersanctuary.co.uk.
Picture of the Flower
Claire and Gabriel’s colour scheme for their wedding was purple. She had purple dresses for her bridesmaids, purple ties for the grooms men and purple flowers. We then added the finishing touches with adding purple linen and serviettes for the tables.
Picture of table with napkins
The amazing photographs of their special day were taken by French photographer Gaelle Beri, who’s based in London you can find more pictures on he’s website www.ohlalaweddings.com.
Their special day took place at Stoke Newington Town Hall with their reception next door in the Hall Ballroom. From the photographs you can see how happy and lovely their big day was, and that’s all that matters! It’s why we work so hard, to make every little detail perfect for your special day!
Here’s the Menu Claire and Gabriel had at their wedding.
Canapes
King tempura Prawns with soy sauce
Mini Beef Yorkshire pudding
Mushrooms Duxelle Wonton
Baby jacket potatoes with mature cheddar and spring onions
Cherry tomato baby mozzarella fresh pesto red pepper mousse pastry
Herbs shortbread toast of feta cheese Vegetarian tapenade, sun blush tomato
Hot and cold Buffet Menu
Bread basket with olives oil and balsamic dressing on each table
Moroccan style Couscous with roasted Mediterranean Vegetables and fresh mint
Puy lentils salad with roasted walnuts, onions, red pepper fresh herbs and olive oil dressing
Seasonal leaves salad with fresh herbs
Chicken supreme Forestiere in truffle oil and white wine veloute
Stuffed aubergine with broccoli and stilton risotto served with chive sauce
Roasted potatoes and seasonal mix vegetables
Buffet of mini Dessert
Summer fruit trifle (with Chantilly only) and amaretto biscuit
Pear and Almond in syrup
White and dark chocolate Mousse
Crème Brullee
Cheese Buffet and Cook meat platter
Include plate, paper napkins, and buffet linen
Assorted of Continental and British cheese
Selection of bread and crackers
Assorted of Charcuterie and pickles
