A Picture-Perfect Surrey Wedding: Sue and Adriaan's Special Day
Sue and Adriaan’s July wedding was a picture-perfect celebration nestled in the idyllic Surrey Hills. The dreamy ceremony took place at St Michael’s, Betchworth, the quintessential English village church immortalised in Richard Curtis’s 1994 rom-com Four Weddings and a Funeral, starring Hugh Grant.
The bride made a show-stopping entrance in a classic Rolls-Royce, radiating effortless elegance. She was exquisite in her Atelier Pronovias gown, the delicate buttoned-back detailing perfectly complementing the romantic silhouette. Her bouquet, crafted with impeccable taste by Mad Lilies Weddings in Banstead, completed the effortlessly classical look.
The Wedding Reception
Post-ceremony, guests were welcomed to a classic marquee reception with panoramic views of vibrant oilseed rape fields and Surrey countryside. The marquee's entrance was adorned with beautiful flowers, including alliums, setting a romantic tone.
Upon arrival, guests were welcomed by the Peapod & Co. team, who served Louis Roederer Collection 244 champagne accompanied by the soothing melodies of a live harpist. A selection of seven canapés, personally chosen by the couple, was offered, featuring a variety of flavours from the sea, soil, and land.
Inside the clear-span marquee, the reception's décor embraced a soft pastel palette of blush pink, lavender, and ivory, creating a dreamy and elegant atmosphere.
Floral installations graced the ends of each table, while additional arrangements adorned the steps and bar areas, enhancing the sophisticated country garden ambiance.
The Wedding Menu
Wine and water were poured as the guests took their seats, eagerly anticipating the first speech of the evening.
The couple chose a menu that delighted their guests, beginning with canapés: chargrilled ponzu broccoli tacos, pea and wild garlic parfait cornettos, botanical tuna and avocado, Dorset crab with lime and ginger crackers, scallop ceviche, confit duck cornettos, and chicken crackling with Cotswold chicken.
The starters featured Seared scallops accompanied by nduja and artichoke purée, while the vegetarian option offered Seared celeriac with romesco and artichoke purée.
For the main course, guests enjoyed Roasted Hereford fillet of beef with beef short rib, potato purée, Roscoff onion, asparagus, and jus. A vegetarian alternative of roasted King oyster mushroom, potato purée, Roscoff onion, asparagus was also offered to the guests.
Following the main, guests were served a selection of fine English cheeses, including Rosary Ash Goat's Log, Tunworth cheese, Brighton Blue, and Snowdonia Black Bomber Cheddar, paired with a glass of Kopke Vintage Port 1979. Coffee was also offered.
Hear from the Bride
“Thank you sooooo much for all you personally did to make our wedding so super special. You were absolutely fabulous. Reassuring, helpful, professional and just lovely!
Everyone commented on how amazing the food was. We both noticed all the incredible detail, delicious food and hard work you all went to.
My guests/friends keep saying as we catch up with them now post wedding, that they thought the food and the service were just exceptional.
I hope we will have the chance to have you cater for us again in the future. With enormous thanks to you, Henrietta and all your team.”
— Sue, Client, Surrey
The Party
The evening's celebrations kicked off in style with Sue and Adriaan's heartfelt first dance, followed by lively performances from a live band and a DJ.
Dessert canapés kept the party alive, treats included chocolate and salted caramel cornettos, pineapple with coconut yogurt, and summer waffles.
The Team
A heartfelt thank you to all the incredible wedding suppliers who worked with us to making our clients’ special day one to remember.
Wedding Photography: Lewis Membery
Wedding Florist: Mad Lilies Weddings, Banstead
Marquee Hire: Greenhill Marquees
Live Harpist : Luisa-Maria Cordell
Wedding Stationary and Calligraphy: Era Calligraphy
and many more…