Jess + Luke's big day finally arrives!

Robert Ellwood • July 31, 2021
We first met Jess and Luke in 2020 when they started planning their wedding, so naturally our ‘meeting’ happened over a Zoom call as this was at the height of the Coronavirus pandemic and all planning at that stage had to be done from our remote offices (a.k.a our respective living rooms!)

Fast forward 12 months (make that 13 months as the date had to unfortunately get pushed back by one more month due to COVID related reasons), and whilst still not out of this situation and all parties involved having to adjust and cope with ever-changing situations that a global pandemic coupled with the impact that Brexit was having on supply chains such as the availability and cost of ingredients as well as staffing levels, their big day finally arrived!

And what a glorious day it was!  Despite a torrential downpour and gale force winds the night before, the sun shone brightly over Horstedpond Farm near Uckfield where large tipis, glamping yurts, mobile bars and of course our mobile catering units were all ready for a busy day ahead of festivities in honour of the happy couple!

CANAPÉS

Miniature roast beef Yorkshire puddings, horseradish créme
Chorizo rillette, melba toast, bocconcini pearls
Peppered wild mushroom croutes with parmesan (vgo)
Butternut squash + gorgonzola arancini with tomato jam (v)

PLATED MAINS

Beef cheek braised in thyme, red wine + garlic, dauphinoise potato, buttered asparagus + tenderstem broccoli, thyme + red wine jus
Beetroot, goats cheese + pine nut strudel, hasselback roasted new potatoes, buttered asparagus + tenderstem broccoli, salsa verde, white wine cream sauce (v)
Beetroot pine nut + feta strudel, hasselback roasted new potatoes, asparagus + tenderstem broccoli, salsa verde, white wine sauce (vg)


DESSERT

White chocolate caramel mousse, biscoff, caramac, chantilly cream (v)
Shortbread, hazelnut ice cream, salted dark chocolate ganache, praline caramel sauce (vg)

As evening started to fall and the wedding party was in full swing, fire pits were lit in the field outside the tipis that signalled the start of the evening food service offering guests mini kebabs served in flatbreads with a choice of fillings:

Choice of:

Shredded Cajun Chicken

BBQ Pulled Pork

Sweet Potato Falafel (vg)

 

Served with choice of:

Asian slaw (vg)

Giant Pearl Cous Cous (vg)

Mixed Baby Leaf (vg)

 

And selection of homemade sauces:

Cucumber Raitha (v)

Roasted Garlic Aioli (v)

Lime + Chilli (vg)

Jess and Luke said. "SPACE + THYME did a brilliant job catering  our wedding. We loved that they created a bespoke menu just for us, based around our favourites - it made everything feel more personal. The food was absolutely delicious, with rave reviews from loads of our guests. Everything went really smoothly on the day, so a big thank you from us for a fantastic day!"


We wish Jess + Luke all the happiness in the world as they start their new life as Mr and Mrs!

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