Alexandra and Alexander’s Wedding

Alexandra and Alexander’s wedding, November 2018, One Belgravia

On arrival at One Belgravia, guests made their way up to the Grand Galleries for the wedding ceremony of Alex and Alex, from the first moment we met the couple we knew they were going to be a lot of fun. The atmosphere was electric as everyone eagerly awaited the arrival of the bride, who made quite an entrance in her stunning sequinned dress! The Galleries looked enchanting, the subtle grandeur of the room complemented perfectly by the abundance of green foliage and ivory flowers designed by Mary Jane Vaughan. As soon as the ceremony ended, it was time to transform the room for a sumptuous three‑course dinner. Meanwhile, guests made their way downstairs to the Oak room to relax and enjoy some delicious prosecco and a yummy selection of canapés, chosen by the bride and groom.

Once the turnaround was complete, guests made their way back upstairs to find the space totally transformed. The dinner setting looked stunning with long banquet tables adorned with green foliage, tall candelabras, lots of candles, ivory flowers and Polaroid picture place cards. A delicious menu of cheese soufflé, beef Wellington and our famous rhubarb and custard dessert (lovingly christened “party on a plate” by our groom) followed, before it was time for the party to ramp up. Sliding doors were pulled back to reveal a dance floor and glittering mirror bar, provided by Velvet Living, and this is where the fun began. A bridal costume change, drag queen performance, DJ set and many drinks later and it was time for the happy couple and their wonderful guests to depart. What a fantastic day, and our best wishes for a very happy future to the bride and groom.

Canapés

Lobster roll
Tarragon mayonnaise

Heritage beetroot mille‑feuille
Whipped goats cheese

Old Spot Scotch eggs
London black pudding, curried mayonnaise

Harissa broad bean houmous
Pumpkin and chia seed wafer, bee pollen

Truffled woodland mushrooms
Yorkshire pudding, rarebit glaze

Pulled Suffolk lamb “shepherd’s pie”
Berkswell cheese, parsley crumb

Dinner

Twice baked cheese soufflé
Blacksticks Silk cheese, heirloom tomato fondu, creamed leeks and sauce vierge

Beef Wellington
Wild mushrooms, pressed dauphinoise potato, red cabbage, horseradish crisps, sauce Périgueux

Rhubarb and custard
Vanilla panna cotta, rhubarb textures, spiced rhubarb sorbet, custard doughnut

Wines

AD 67 Prosecco

Chateau Montfrin, ‘Montfrin le Tour blanc’ 2015, Coteaux du Pont du Gard, France

Companie Vinicole, ‘Costieres de Nimes’, 2013, Rhone Valley, France

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