Designed by Me: A Winter Wedding

Wedding, One Marylebone

In that magical time of year between Christmas and New Year we had the pleasure of catering for a beautiful wedding at One Marylebone. As guests stepped inside, they were immediately transported into a Winter Wonderland, complete with delicately placed fairy lights, vibrant winter berries and giant Christmas trees lining their path.

Sustainable produce and the menu were very important to our bride and groom, so One Dining was a perfect partnership, as delicious seasonal menus and British suppliers are integral to our menu design. With a guest list of American and British attendees, we decided to follow our treacle glazed salmon with Roast Goosnargh duck served 3 ways. This was then followed by an exciting “dessert duo”. Contrasting a rhubarb eton mess with a Valrhona chocolate and salt caramel pot, these potted desserts could easily be taken away to the dance floor or enjoyed at their table.
After many hours of dancing, we sent out ham, Gruyère and béchamel toasties and sweet potato quesadillas as a midnight snack. We also sent out delicious shooters that were inhaled far faster than anticipated. The first was a winter concoction of spiced cranberry and port infused with winter spices and lengthened with vodka. The second, a tequila and coffee shooter shaken with fresh cold brewed coffee which definitely assisted the party in lasting until 2am after such an energetic evening.

With the bride and groom’s closest friends requiring a vegan alternative, One Dining’s vegan menu really had a chance to take the spotlight and demonstrate that plantbased menus do not have to sacrifice flavour to achieve delicious results. For example, a vibrant beetroot ‘mess’ was a savoury twist of the classic eton mess, with the main course being a flaky and delicious mushroom Wellington.


Monkfish taco
Ceviche, spiced mango, margarita salt

Beetroot mille-feuille
Whipped goat’s cheese, hazelnuts

Heritage tomato cone
Smoked goat’s curd, basil

“Duck pancake”
Hoisin, crispy leeks, wonton

Mini beef wellington
Horseradish crème fraiche

Grilled prawn skewer
Kimchi mayo

Pulled pork sausage roll
Spiced apricot relish, onion seeds


Seared Loch Duart salmon
Treacle glaze, celeriac, mustard

Roast Goosnargh duck
White bean puree, smoked sausage cassoulet, duck leg bon bon, crispy skin

Dessert pots
Rhubarb “Eton mess”
Valrhona chocolate and salt caramel

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