Winter Weddings

If Christmas really is the ‘most wonderful time of the year’, (which it is) then why not take your wedding outside for a change? This year we’ve seen Brits brave the seasons and utilise the outdoor spaces at different venues.



Take Trinity Buoy Wharf for example, with the O2 on your doorstep and the twinkling lights reflecting off the windows, all you need is a set of comfy arm chairs and some vintage luggage bags, a cosy coat and a glass of Social Pantry mulled wine and you’re set. We’ve also got some festive finger foods to fill you up.

Trinity Buoy Wharf



Out with the old and in with the new traditions. We appreciate the late nights running up to Christmas can wear you down, so switch it up this season by hosting a seasonally chic Christmas inspired brunch. Here’s a look into our dream menu:


  • Smashed Pumpkin & Soft-Boiled Eggs with Black Truffle
  • Almond Milk & Cardamom Infused Porridge with Brûléed Clementine
  • Tonka Bean French Toast, Chestnut Cream & Pistachio Granola



We love a little tipple at the end of the meal and what better way to treat yourself to both booze and food, with our ‘whiskey poached pear, spiced apple terrine, vanilla pod ice cream and toasted oats’. This absolute beauty is the perfect way finish off the night, recipe below.


Whiskey Poached Pear, Spiced Apple Terrine,
Vanilla Pod Ice Cream & Toasted Oats

(Serves 4)



  • 2 large pears
  • Enough sugar syrup to cover your pears completely in a pan (ratio 1:1 caster sugar: water) plus a little extra to paint terrine layers
  • 100ml Whiskey, or enough to flavour the syrup to your liking
  • 4 to 5 Braeburn or Cox’s apples
  • 3 tbsp melted butter or sugar syrup
  • 3 tbsp porridge oats (can be GF)
  • Vanilla ice cream to serve



Ice Cream and Pears



1.Preheat the oven to 180C /160C fan.
2.Line a small terrine mould or small loaf tin with 1 sheet of baking paper and cut down to size.
3.Peel, core and slice all the apple into 1-1.5cm slices
4.Layer up the slices painting each layer with the butter or sugar syrup as you go, keep going until you have built up all of the apple and it sits just above the top of the mould/tin.
5.Cover the top with a layer of greaseproof and tin foil and bake in the oven for 60 minutes. Push down and cook again until the apple is soft through and transparent looking (this could take another hour).
6.Remove from the oven and compress overnight in the fridge to set the layers together.
7.Meanwhile put your pears, whiskey and sugar syrup into a small pan and bring to a simmer, poach slowly until the pears are soft but holding shape. Turn off slightly earlier and leave to cool down in the sugar syrup.
8.Place the porridge oats on a tray and toast in the oven at 160C for 5-8 minutes or until golden. Set aside.
9.The next day, turn out the terrine and cut into portions.
10.Cut the pears in half lengthways, removing the core.
11.Serve the pear alongside the terrine, use the toasted oats for a base to sit the ice cream on and sprinkle some on top too!



(Photography: Benjamin Wheeler. Social Pantry. Pintrest)