Andy & Jessica, 23rd November 2018, Ramster HallJacaranda Weddings: 24-01-19
Why did you choose this venue?
We heard about this venue through my mum (bride) who had seen an exhibition hosted there. We fell in love with it at first sight, visited one other afterwards because we felt we should, but then just decided to follow our instinct on this one and go for it! We’re so glad we did, because it was perfect. Ramster Hall is elegant, classic, and a bit quirky, all the at the same time. It has so much personality. Our guests loved it, too.
If you had to sum up your wedding in one sentence, what would it be?
The most wonderful, magical day of our lives that we’ll treasure and look back on forever – we’ve never felt so loved.
How many guests did you have?
During the day we had 90 guests, and around 20 more arrived in the evening.
Were there any notable speeches/music/readings or particularly memorable moments?
My most memorable moment was seeing Andy standing at the front of the room when I walked down the aisle, and being so overcome with happiness. I also walked down the aisle to ‘Some Enchanted Evening’ from South Pacific, in honour of my late father, who sadly couldn’t be with us. That was incredibly special. All of the speeches were fantastic and fitted together really nicely. Lots of laughter and emotion, and just the right amount of embarrassing stories!
What did you choose to have on your menu?
Caramelised red onion tartlets topped with smoked Applewood cheese
Mini Cumberland sausages with honey and sesame seeds
Parmesan and rosemary shortbread with roast cherry tomato, pesto and goat’s cheese
Spiced aubergine on bruschetta
Fresh and smoked salmon rillette with mini baguette, and watercress frisse and apple salad
Mac’n’cheese beignet with cauliflower puree, caramelised apple and sorrel cress
Breast of chicken and braised thigh with new potatoes roasted with pancetta and rosemary, seasonal vegetables and wild mushroom sauce
Roast field mushroom with shiitake and tofu stuffing, Asian vegetables, Jasmine rice and yellow Thai curry sauce (vegan)
Elderflower and berry jelly with lemon posset, strawberry ice cream and mint meringue
Chocolate fondant with pistachio ice cream, candied pistachios and blackcurrant syrup
We attended a Jacaranda taster event about a year before our big day and were amazed by the range and quality of the dishes available. We went with an option that enabled us to provide our guests with a few choices to showcase what Jacaranda has to offer. The food on the day was somehow even better than it had been at the taster evening – portions were generous, and it was delicious. The meal was one of the things guests commented on the most – people were blown away by how great it was. There were also great vegan options. One of our guests said it was the best vegan food he’d ever had.
What was your favourite part of the day?
It’s hard to choose because our day was amazing from the moment it started to the end, and there are so many special memories. For me (the bride), it was seeing Andy at the front of the room when I walked down the aisle. For both of us, the service itself was magical. I’d been quite nervous in the run up to the big day, but just before I walked into the ceremony room a sense of calmness swept over me, and it was like I was walking on air.
How did Jacaranda help make your day special?
Minty and the team at Jacaranda were so helpful in the entire run up to our wedding, answering our (many!) questions, and being incredibly flexible to support the dietary needs of our guests.
On the day itself, Jess, our event manager, and the rest of the team ensured that everything went perfectly. Jess’ support went far and beyond the elegant service of the canapes, meal and evening snacks. She ran the timings of the whole day, and even helped arrange our sparkler pictures with our photographers. Amazing!
The food was served with such flair, and the timings were spot on – no one felt rushed. We’re so grateful and happy with how it went. It honestly couldn’t have been better.
Photographer: Murray Clarke and Alicia Clarke – www.murrayclarke.co.uk
Florist: Carrie Macey
Band/DJ/Entertainment: Mark Parker (Mark the DJ)
Cake (flavour of the cake and designer): N/A – Cake toppers by Maris (Etsy)
Stationery: Designed by the groom
Hair/Makeup: Olivia Mills MUA
Props/furniture/linen rentals: Jacaranda
Bride’s outfit: Maggie Sottero, Andie
Groom’s outfit: Hawes and Curtis
Ushers outfits: M&SBack to Posts