The Sparkle of Winter Weddings

Posted by Sophie Leeson in Dining, Mayfair, Weddings

In the depth of Christmas parties this year, One Dining were able to collaborate with the wonderful One Weddings team and create two breath-taking winter weddings giving the Christmas season that extra magical sparkle.

Making use of One Mayfair while it’s still in our portfolio, each wedding brought its own touch of creativity to the evening.
The first was held at the end of November for the wedding of Elizabeth Marsland & Kelvin Fletcher which, was exclusively covered and released by the highly organised team at Hello! Magazine. 150 guests arrived for a candle lit ceremony in the Grand Hall, where guests were then invited upstairs for a prosecco and canapé reception. The mini pulled lamb shepherd’s pie (an old time classic) was a front runner and the prosecco, from the ever-loyal Knotted Vine, was in full flow! In the meantime, the Grand Hall was being transformed by a team of lovely staff from the Esprit Group and within an hour the guests were back down for the rest of the evening’s events. The friends and family of the bride and groom were treated to beetroot and goats cheese tart tatin, chicken and spinach ballotine and a superb bespoke trio of desserts, giving everyone a burst of energy to get the dancing going. Bespoke Events not only managed the lighting and sound for the evening, but also provided a fantastic bar which was the central hub for the guests to chat and pass on their congratulations, second only to the jam packed dancefloor whose dancers were later treated to bacon rolls and cones of triple cooked chips.
Two week’s later and with a completely different look we welcomed a lovely couple who were so excited for their day to arrive after months of planning. In the same manner, guests were welcomed into the Grand Hall where the gorgeous flowers from By Appointment Only amazed everyone with the stunning array of pink to white roses and hydrangeas. A choice of champagne or Grey Goose le Fizz was offered during their reception, accompanied by an array of bespoke canapés including crispy prawn tempura and mac’n’cheese balls. Following the home-cooking/winter comfort brief, the guests then enjoyed a spinach and ricotta Raviolini, followed by a traditional chicken pie and their own wedding cake with vanilla ice cream for dessert, not forgetting the warm chocolate and salt caramel sauces that were offered alongside it! Described as “the wedding of our dreams” we are sure the evening was enjoyed by all and will be one to remember.