Create designed a sensational menu for a summer wedding with a coastal theme.

Charlotte and Toby wed at St Nicholas church in New Romney, before heading to Littlestone beach for photographs, whilst their guests hopped on a vintage bluebird bus to the reception, where the party began in tipis.

The evening started with a canapé menu of popcorn chicken lollipops, pan-fried scallops and parmesan crisps with pea risotto. Cold canapés included duck carpaccio, on a cherry macaroon with whipped feta, honey cress and cherry kernel crumbs, poppyseed macaroons and beef carpaccio, served on savoury flapjacks with horseradish cream, pea shoots and beetroot crisps.

Guests were then seated within the tipis for a three-course wedding breakfast. The meal began with a starter of beer battered goujons of haddock with oven roasted chips dusted with sea salt and vinegar powder, garden pea puree and homemade tartare sauce, which complemented the day’s seaside theming and décor.

A main course of pink roasted rump of lamb with leek and rosemary charlotte, sautéed sugar snaps, baby carrots and redcurrant jus followed, or vegetarians could opt for asparagus twice baked soufflé with potato spaghetti crisps, chanterelle mushrooms, peas and lemon cream sauce.

The couple chose to serve their chocolate cake, which was entirely covered in white Lindt chocolate balls, with raspberries and cream for dessert. This was accompanied by cheese from the London Cheese Company.

Images by Lisa Dawn Photography