As the guests took their seats in The Nash our beautiful bride entered the gates to Kew Gardens in a white London cab, complete with satin ribbon and flowers. The heartfelt ceremony ended with a sea of smiles and applause, with guests leaving the Nash and heading over to the Princess of Wales conservatory for canapes and drinks.

Canape favourites included

Salt cod croquette with sweet smoked paprika aioli

and the grated caramelised walnut, crispy beetroot on a parmesan sablé

Reception Drinks

Champagne

Jasmine Tea Mojito
Fresh jasmine tea & mint, splash of lime and topped with sparkling water

Ginger and Lychee
Ginger, lychee juice and sparkling water


The wedding breakfast


STARTER

Inca Tomato Ceviche

with Black olive, peach tiger’s milk, avocado, coconut yogurt, braised heart of palm

MAIN

Beef Sirloin
Beef cheek bonbon, sweet potato dauphinoise, charred tender-stem, carrot purée, summer herb emulsion

Summer Vegetable Coulibiac (v)

Sweet potato purée, charred tender-stem broccoli, summer herb emulsion

DESSERT

Pistachio Semifreddo

pistachio sponge, soil, and whipped lemon curd


CHEESE STATION

Selection of cheese with 

crackers, breads, dried fruits, cornichons, grapes, figs

Guests were treated to a delicious three-course meal surrounded by beautiful floristry by Larry Walshe.  The gold charger plate details coupled with candles added a warm element to the classic white wedding theme.

After the wedding breakfast, the newlyweds took to the dance floor for their first dance shortly after the couple were joined by their friends and family to enjoy the lively Jazz acoustic group who played long into the night.

Photography Mark Bothwell

Venue Kew Gardens

Production Oxygen

Florist design Larry Walshe