Cirencester’s breathtaking Bittenham Springs was the setting of choice for this unique wedding, which took place within a traditional timber frame barn created by the Travelling Barn Company.
Guests enjoyed canapés and Prosecco on arrival before a wedding breakfast which can only be described as a feast! We worked closely with trailblazing rib specialist Tom Adams of Pitt Cue Co. to create a unique menu for our newlyweds, which included smoked blade of beef, caramel ribs with caramel sauce, smoky pulled pork with Pitt Cue glaze and pig’s head sausages, also coated in that sweet, sticky and completely moreish glaze. Guests also had their pick of a range of barbecue sauces, as well as accompaniments such as beetroot horseradish and hazelnut salad with horseradish Sauce and bone marrow mash with Pitt Cue glaze.
Don’t think we forgot about pudding though! This wedding saw ladies and gentleman served different desserts. Men tucked into our pineapple layer cake with pineapple and Muscovado compote, fresh pineapple tartare with whipped vanilla cream and fresh coriander, whilst ladies received whipped custard, elderflower syrup, summer berries and crushed meringue.
Following the wedding breakfast was the grand opening of the Rum Shack! Here bespoke cocktails were created by our team, with guests choosing from ‘Sky – Where it all Began’ – a mix of Appleton White, Appleton Special, Pineapple Juice, Orange Juice and Grenadine and ‘Not No Ordinary Punch’ a Caribbean inspired cocktail combining Guinness Stout, Oats, Condensed Milk, Vanilla Essence and Nutmeg.
We kept guests fully fuelled throughout the evening reception with late night snacks inspired by the flavours of Jamaica. Later in the evening guests were served a traditional Jamaican beef patty, mini ackee and salt fish dumplings and West Indian spiced plantain chips – the perfect late night party snacks!