An English Garden Wedding

Guests arrived at the family home behind the bride and groom in their elegant black Horse and Carriage. They were greeted by the Dine Concierge team and made their way alongside a river and through ornamental gardens to a magnificent octagonal reception marquee in the middle of a garden in full summer bloom. The remarkable marquee allowed wonderful views of the gardens through its clear roof and walls. A stunning central bar was set off by twelve-foot urns of flowers. Guests were offered rose champagne, Raspberry Bellinis, and Elderflower and Ginger Cordials in pink-tinged martini glasses.

The Dine Events Team offered canapes including Smoked Salmon Blinis, Mini Yorkshire Puddings with Rare Roast Beef, and Brochettes of Giant Tiger Prawns. A jazz singer and pianist entertained guests with the bride's favourite songs.

When dinner was called guests made their way through a specially woven tunnel of willow and stephanotis, which gave an intense and fragrant passageway to the dining area. Tables laid in smart ivory linen were decorated with aromatic flowers in pink and ivory. Ladies' places were marked by a single stem corresponding to the table name. The English garden feel was accentuated with the Salt, Pepper and Bread offered in mini plant pots.

The Dine team served a menu which included: 

 Starter

A Trio of:

Teriyaki Salmon
On Bamboo Skewer
Thai Crabcake
Duck Spring Roll
With Sweet Chilli & Hoi Sin Sauces

All presented in a Mini Steamer basket lined with Banana Leaf

* * *

Main Course

Fillet of Angus Beef
Pomodorino Tomatoes Gremoulata
Watercress
Chargrilled Timbale of Vegetables

Offered with:
Bernaise, Chateaubriand & Peppercorn Sauces & Chunky Chips
Horseradish, Ketchup & English Mustard

 * * *

Pudding

Trio of Desserts:

Raspberry Creme Brulee
Bitter Chocolate Demitasse with Rich Chocolate Ganache
Macerated Summer Berries

After the speeches and toasts of Rose Champagne, one wall of the marquee dropped to reveal a breath-taking nightclub, including specially constructed, back-lit bars, a sunken, fibre-optic-lit dance floor and raised seating areas, The club was completed with a circular stage set for the band and entertainers.

A Cocktail Bar manned by Dine's Flare Barmen mixed up Seabreezes, Tanqberries, Mojitos and Tom Collins's. As the evening wore on a buffet of Crispy Bacon Sandwiches, served with Mini Bottles of Ketchup, Brown Sauce and Mustard were offered, and a spectacular Cheese Table was provided with a selection of Cheeses, Water Biscuits, Mulled Apricots, baby Figs, Celery and Muscat Grapes. Dine's trained Barista whipped up speciality coffees, herbal teas and Yorkshire Tea.