Next up in our wedding Q and A series are Milly and Hugh, a delightful couple from Godalming, Surrey. Having had the pleasure of catering Millies sister's wedding the year before, we were so pleased to be asked to cater her and Hugh's wedding. Read on to find out all about their day, food menu and tips they have for future bride and grooms!
Date of your wedding?
15th June 2019
How many guests?
140
Where did you hold your wedding and why?
Gate street barn in Bramley, Surrey. The venue was beautiful and it gave us plenty of options for weather!
How did you find the planning process? Any tips for other brides and grooms?
The key is to be really organised and let people help you. Make endless lists and get a joint email address asap.
What was your favourite part of the day?
The ceremony! The actual marriage for us was the most special and meant the most. The string quartet really made it and the barn is such a fantastic size.
Did you add any personal touches to make the day extra special e.g. wedding favours or a particular drink for the reception
We kept to an emerald green and gold theme- for the Irish groom. And we had some amazing Irish cheeses too in the evening.
Why did you decide to go with Tandem?
I had my eye on Tandem Catering for our wedding food since we got engaged! My sister got married the year before and we were so impressed as a family at the quality of food. They have a real skill at making beautifully skilled catering look effortless and easy to eat on mass. They were so flexible and we felt like they knew exactly what avenue we wanted to go down before we did!
It sometimes helps when people put ideas on the table for you to choose from. Planning a wedding has too many decisions to be made anyway. The highlight was the wedding reception canapés. All of our guests commented on them, and loved the idea of doubling the quantity of them instead of having a starter! It gave our guests more mingling time having a glass of fizz and nibbles before sitting down to speeches.
What was on the menu?
Canapés: Korean beef with pickled cucumber, Arancini (vegetarian), Honey baked sausages, Chorizo cups with roasted vegetables, feta and mint, Lamb kofte with tzatziki and Mini tacos (vegetarian).
Starter: Didn't have one! We opted for more canapés instead.
Main: Duck-two-ways salad with butternut squash and beetroot. Bowls of new potatoes on the side
Dessert: Trio of mini desserts on cake stands in the middle of the table - these went down so well. Lime and ginger cheesecake, Eton Mess and mini chocolate brownies.
How did Tandem help to make the day special?
They really tried to keep our food to the theme/feel of the wedding. We wanted it to be casual with the salads and potatoes in the middle of the table for people to help themselves and they accommodate that/suggested the easiest way to have table decorations.
The staff were so lovely on the day and one of the girls brought me a plate of canapés and a glass of fresh fizz.. Brides end up not eating otherwise!
Tom and Carole were very efficient in replying to numerous worried emails and we met them twice before the day to check we were happy.
Who were your other suppliers?
Photographer: Rob Burress from Shooting hip
Flowers: Gill Pike Florist
Dress: Miss bush, Suzanne Neville
Suit: Moss Bros.
Cake: A friend!
