Abigail and Gareth! What a party!

Abigail and Gareth had Town Head Estate for the stunning wedding in October! October at Town Head is magical with the leaves on the trees browning but full and the crisp air with the orange sunsets creates the most incredible photos.

We did a BBQ for all the guests staying at Town Head the night before which was a perfect way for all of their guests to gather in the marquee and enjoy stories of the couple throughout the years !

BBQ

Italian Herb Sausages
Chicken Kebabs in Garlic and Olive Oil
Lamb Koftas
Vegetarian Sausages
Grilled Halloumi

Wood Fired New Potatoes, Runner Beans and Garlic Dressing
Lightly Dressed Leafy Green Salad
Orzo Pasta Salad with Mediterranean Vegetables and Feta
Marinated Pepper Salad with Pecorino

The food was loved by all their guests and they were very ready to party the next day.

Wedding Day 

Abigail and Gareth work hard along side each of their suppliers to create the perfect day. The Karen Rhodes Team folded the textured napkins with beautiful velvet bows placed on top of clear beaded charger plates. Whilst Free Range Floristry created the most amazing flower stem centre pieces.

Abigail and Gareth decided on more canapés instead of having a starter which is a great way to create a more relaxed wedding breakfast. Having a longer cocktail hour also allows for more entertainment opportunities and Abigail and Gareth had Back Chat Brass Band get the party started amazingly! The guests filled the patio with incredible dance moves but no one danced better than the brides dad Jason!

Canapés

Wild Mushroom Arancini with Sun Blushed Tomato Dip
Honey Mustard Sausages, Mustard Mayo
Blinis with Crème Fraîche and Smoked Salmon
Goats Cheese Bon Bone with Sweet Chilli Jam
Fillet of Angus Beef with Caramelised Onions and Hoisin Sauce

The Fillet of Angus Beef was the crowd favourite! Abigail and Gareth were whisked away by their photographer Ashley from MonkeyMole who is incredible at what he does! He brought along a film camera to capture grain effect images as well as capturing crisp images with another camera. He worked along side Daniel from Made to Last Films who captured every emotion throughout the day perfectly. After enjoying dancing in the sun it was time to call the guest to the Wedding Breakfast.

Wedding Breakfast 

Lemon and Safe Roasted Chicken Supreme, Thyme Roasted Potatoes, Honey Roasted Carrots, Grilled Asparagus with Rich Chicken Jus
or
Tandoori Halloumi, Sweet Potato Rosti, Onion Bhaji, Cauliflower Pakora, Mango and Chilli Curry Sauce

Desserts 

Abigail and Gareth chose to have Dessert Canapés which is a great way to make sure everyone can choose the ones they enjoy the most as well as making the meal really relaxed. They are bite sized desserts which were complimented with tea and coffee served at the table.

Mini Tiramisu Shots
Mini Pavlovas
Mini Passion Fruit Tarts
Salted Caramel and Chocolate Brownie Bites

Once the guests had finished their meal they made their way back downstairs to the marquee to enjoy more time with the bride and groom whilst we turned the room around for the evening. They had Danny Barnett from Jonny Ross Music DJ into the evening. He really knew how to get the guests on the dance floor!

After cutting their cake they had made by Gareths Auntie and having their first dance, Abigail went to change into her second dress and we started serving the evening food.

Evening Food

Wild Mushroom, Gorgonzola and Spinach Pizza
N’duja, Pepperoni, Buffalo Mozzarella, Roasted Red Pepper and Fresh Rocket Pizza
Goats Cheese, Truffle Honey and Caramelised Onion Pizza
Buffalo Mozzarella, Sun Blushed Tomato and Basil Pesto Pizza

The Dance Floor was full, the Pizza were throughly enjoyed and the whole day was filled with so much love for Abigail and Gareth. Thank you for having us be apart of your Wedding Day! Congratulations from All the Team at Karen Rhodes!