Wedding Stories - Georgie and Charlie
wedding morning
Ceremony
Celebrations
MOMENTS FOR THE NEWLYWEDS
TIME TO DINE
c & g’S WEDDING MENU
Starter
Soused mackerel, pickled beetroot and cucumber, squid ink mayonnaise
Pan-fried gnocchi, wild mushrooms, confit celeriac, baby spinach, parmesan and truffle oil (v)
Herbed roasted celeriac, caramelised apple puree, leek ash, dill oil, frisee (ve)
Main
Braised beef cheek, horseradish mash, seasonal greens, red wine sauce
Suffolk gold, potato and poached pear pie, port reduction, braised leeks, walnut butter (v)
Curried cauliflower, yellow lentil dahl, spiced potatoes, wilted spinach, burnt coconut (ve)
Dessert
Sticky toffee pudding, salted caramel, vanilla ice cream
Pavlova with lime curd and fresh berries (v)
Pineapple carpaccio, spiced rum syrup, blueberries, lime yoghurt (ve)
EVENING CELEBRATIONS
golden hour
g & c WEDDING SUPPLIERS:
Photography: Kerri Anthony Photography
Florist: Mother of the Groom
Band: Royal Piano Show via Thames Entertainment
Hair: Cara Hubbard
Lighting & Draping: Boomting Bunting (available to book with Bruisyard Country Estate)
Photo Booth: Bable & Co