Camden’s Roundhouse got a romantic makeover for this summer wedding.

This show-stopping venue is a great choice for weddings, offering a dramatic backdrop for a night of celebrations.

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The wedding was attended by 500 guests of the Bride and Groom. Before guests were seated for the much-anticipated wedding breakfast, our team served some great canapes – the couple chose Forest mushroom choux with cream cheese and tarragon, which was served in white troughs filled with wheatgrass, chunky tuna tartare in cones, salt beef en croute, burrata soft scoop with avocado puree, balsamic and parmesan crisp and barbecue prawns. During the reception entertainment was provided by four electric violinists, who played on podiums as guests descended the stairs from the balcony to the Main Space.

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Once guests were seated for the wedding breakfast, they enjoyed a starter of sun-dried tomato and mascarpone ravioli, followed by a main course of roast dry aged beef fillet, with griddled English asparagus, smoked potato, plum tomato confit and beef jus. Vegetarians were served pot roast cauliflower, with Indian spices, mango chutney, heritage potatoes, heritage carrots and pickled fruits.


The couple chose two desserts; half of guests were served a chocolate sphere filled with Madagascan vanilla ice cream, rich double chocolate brownie and salted caramel chocolate sauce. The other half of guests enjoyed a silver and violet bavarois bomb, with Douglas fir pine icing, split pastry and aerated blueberry ice cream. Desserts were followed by coffee and petit fours – but the treats weren’t over yet!


Every table tucked into their own cheese board, which included classics like Comte, Mrs Bells Blue and Baron Bigon, a selection of crackers, fruit chutney and dried fruits.

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Later the couple cut their wedding cake, which was served to guests along with the beautiful edible roses which adorned the outside of the cake.

As guests partied, they could visit the Laduree treasure chest of macaroons, and enjoy mini tubs of ice cream and decadent macaroons. Further entertainment included three bands, one of which was a traditional Greek band, and a monogrammed dance floor which was full all night!

Cocktails were served by LiquidChefs, and circulated amongst the guests by our team. Evening snacks were also served, guests enjoyed soft white rolls stuffed with halloumi, grilled courgette and aubergine, and Create club sandwiches, filled with smoky English pancetta, pulled chicken, cherry tomatoes, rocket and avocado mayonnaise.


Find out more about our weddings here or get in touch to see what we could do for your special day.


Photos by Paul Toeman Photographers

Production by Uptown Events