UK Alliance of Wedding Planners’ Dinner at Loseley Park

Dec 15, 2015

Author: Anna Simpson, Caper & Berry

We were thrilled and honoured to host some of the fabulous members of the UK Alliance of Wedding Planners (UKAWP) for dinner at Loseley Park at the end of last month, following their annual weekend away conference in Surrey.

Guests enjoyed canapes on arrival to include some of new menu creations such as the “Marinated Lamb Lollipops”, “Slow cooked and oak smoked salmon mousse served in a crispy cone and topped with a horseradish gremolata” and our all-time favourites “Savoury beetroot shortbreads, topped with whipped goats cheese and candied walnuts” whilst sipping on fine champagne in the grand surroundings of the Great Hall.

With log fires roaring and the hall decorated for the festive period, guests enjoyed music by Appassionate, a wonderful duo playing a mixture of classical and contemporary music. Jayne treated us to music played on the Loseley Steinberg, and Jan Erika Lewis certainly set the scene on the cello; it could not have been more of a perfect setting to get guests in the mood for dinner.

Dinner was served in the beautiful 17th century Tithe Barn; a wonderful event space on the Loseley estate and the perfect place to weddings, parties and private events.

The barn was decorated by the fantastic team at Oakwood Events and a fairy light canopy covered the dining room complete with a gorgeous chandelier to create the perfect atmosphere.

Simply stunning table centres from one of our favourite florists White Lilac; combining stunning aubergine hydrangeas, parrot tulips and frosted pears, mixed with the metallic flicker of candle light and tall crystal candelabras. We loved creating this look with the team and the flowers worked perfectly with our tableware and glassware from our friends at Couvert.  Bespoke menus designed by the incredible Eugenie Papeterie tied the table together, we cannot thank our wonderful suppliers who all contributed to make such a special evening.

 

Menu

Butter roasted chicken, chanterelle mushroom and prosciutto terrine served with textures of carrot, sweet golden sultana purée, popped wild rice, crisp radish and baby herbs

Sea Trout, Celeriac & Spinach
Pan seared fillet of sea trout, served with a celeriac fondant, griolle mushroom and pea fricassee on a spinach pesto

A Celebration of Apple
Mulled Apple sorbet served with salted caramel confit apple, vanilla and apple purée, shortbread crumble, homemade honeycomb, cheesecake cream, apple blossom and cinnamon blow torched Italian meringue

We finished the evening treating guests to a real coffee experience from the bar and with expert tips and advice from Gary at Coffee Real and our wonderful Caper & Berry petit four station, allowing our guests to take home mini macarons, homemade truffles and Turkish delight jellies.

A huge thank you to all of our fantastic suppliers for all of their support for creating such an amazing evening for our special guests and we hope to work much more with many of the members from the UKAWP next year.

Photos by the brilliant Hannah Duffy Photography

Feedback from the clients

“A huge thank you for the hospitality Loseley and Caper & Berry have shown us on the last evening of WPE. I really enjoyed the evening, the attention to detail and the delicious dinner.”

“I just wanted to say thank you for everything on Saturday night.  Dinner was so beautiful and so delicious.”

 

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