Harriet and Andrew chose the stunningly quirky Aynhoe Park for their wedding venue; an unusual house offering curiosity around every corner. Visual opulence combines with playfulness at Aynhoe Park, and it’s always a pleasure to refine bespoke menus alongside couples with this backdrop in
mind.

Following their wedding ceremony in the ethereally lit Orangery, Harriet and Andrew kicked off their celebrations with a champagne reception on the West lawn – of course accompanied by an array of delicious canapes! ‘Gruyere donuts, red onion powder, jalapeno marmalade’ went down an absolute
storm.

We assisted Harriet in creating a soft colour scape for their wedding breakfast tables, inspired by their motif of a peacock feather; navy cloths were accented by warm gold cutlery and amber water tumblers, set off by their bright table centres, expertly curated by Joanna Carter.

Colour was equally present in their starter: ‘Iberian ham, smoked burrata, heritage tomato, baby basil, sumac’, perfect for a late summer’s day. East Asian flavours subtly continued into their main course ‘Beef Sirloin cooked in miso butter, radish, pak choi, raw carrot, beef broth’ which lined
guests stomachs the perfect amount for an evening of dancing in the transformed Orangery.

A decadent dessert station in the Entrance Hall provided the perfect fuel for evening celebrations – the whimsy of the venue paired with Stones Events’ signature deliciousness, with ‘White chocolate, peanut butter & jam lollipops’ and miniature tarts laced with popping candy. You can imagine the
dance moves!

The day was perfectly captured by Richard Murgatroyd.