60th BIRTHDAY WEEKEND
Chapel Barn Estate, Wilderness Reserve
Event produced and planned by luxury event planner Senel Besim, photography by Emily Tyler.
Social Pantry had the honour of catering a 3 day long 60th birthday celebration for 50 guests at the iconic Wilderness Reserve in Suffolk, after having been approached by luxury event planner Senel Besim. With the exclusive Chapel Barn Estate offering multiple stunning entertainment spaces ranging from the 15th century thatched barn dining room to an enclosed outdoor grassed courtyard, plus the surrounding 8000-acre estate, Social Pantry came up with a variety of distinctive dining options designed to maximise the venue and provide guests with a sense of escapism, wonder and luxury.
All meals were elaborately catered for by Social Pantry and the incredible bar team, Mixology Brothers, were on hand to keep guests glasses filled with the most delicious cocktails throughout the weekend. With elaborate food stations, extravagant buffets, fine-dining seated dinners and luxurious champagne picnics and marquee afternoon teas featuring across the weekend. As part of the hotel-style service devised by Senel for this celebration, we also offered a 24/7 menu. Designed to indulge every fancy or craving, whatever time of day or night.
Friday night
Guests arrived on the Friday night to a splendid array of food stations including a live BBQ station with everything from Hereford Beef Burgers to Barbecued Romano Peppers, Grilled Corn with Miso & Soy Butter or Halloumi with Pomegranate Molasses, Mint & Chilli, cooked to order over fire. A Moroccan inspired food station served a choice of Slow Cooked Shoulder of Lamb, Slow Roasted Miso Aubergine and Roasted Harissa Cauliflower. Accompanied by Homemade Cumin Spiced Flatbreads, Smoked Chickpea Hummus, Tabbouleh with Pickled Cucumber & Mint, and Sumac & Oregano Marinated Feta. Meanwhile a Tapas station celebrated superb Spanish produce. Aged Iberico Ham, Grilled Padron Peppers & Salted Anchovies, Marinated Chilli & Garlic Squid, and Manzanilla Olives featured amongst the opulent spread.
Saturday morning
Saturday morning began with a glorious Continental Breakfast served across the kitchen and courtyard. Providing a relaxing setting for guests where guests could feel at home whilst experiencing attentive, discreet and friendly service. The chefs prepared Freshly Baked Pastries with Homemade Jams and Marmalade. Homemade Granola with Seasonal Compote, Honey Yoghurt & Seed Mix. And vibrant, Scandinavian inspired Smoked Salmon with Soft Boiled Eggs, Pickled Red Onion & Pickled Beetroot. Social Pantry curated an enticing spread of British Cheeses and Charcuterie where provenance took centre stage. All accompanied by an assortment of Rosemary Focaccia, Rye Bread, London Sourdough, and Raisin Bread.
Saturday afternoon
Lunch on the Saturday also assumed the casual elegance of open plan and alfresco dining. With a vibrant food stations offering an array of fresh, inviting, summery options that guests could enjoy at leisure. Whilst also saving room for the celebratory dinner that evening. Lemon and Verbena Meringues with British Berries and Cream for dessert were a particular highlight. Throughout the afternoon, Social Pantry stylists transformed Chapel Barn with carefully styled rustic-chic, candle-lit, long tables and beautiful flower arrangements from Star Flower.
The Main Event
Saturday evening
Social Pantry chefs prepared over 250 canapés for the courtyard reception at 7pm. These included Ogleshield Choux Buns with Fermented Peach, and Dorset Crab, Shell Mayo, Seaweed Pickles, Brioche Croutes.. Guests then took their seats for an extravagant celebratory dinner.
This began with an irresistible Bread Basket consisting of Homemade Focaccia with Zero Waste Herb Oil & Butter, House Olives, Radish and Chicory, followed by a starter of Lightly Cured Sea Trout, Dill Crème Fraîche, Cucumber and preserved Lemon, Croutes. A luxurious main course of Sirloin, Lardo Glazed Baby New Potatoes, Watercress Puree, Runner Beans followed. Finishing with Gooseberry & Elderflower Tart & Crème Fraîche Ice Cream. Social Pantry also served petit fours of Pump Street Cocoa Husk Choux Buns with Sea Salt Caramel. Before cutting the client’s birthday cake to be enjoyed throughout the rest of the evening.
Sunday morning
Social Pantry prepared a decadent “Recovery Brunch” on Sunday morning with a live cooking station where chefs poached, fried and scrambled St Ewes Rich Yolk Eggs to order. Guests could compose their perfect cooked breakfast. With freshly prepared elements such as Oak Smoked Streaky Bacon, Regenerative Pasture Fed Steak Sausage, Foraged Mushrooms with Green Spinach & Pecorino, Heritage Garlic Tomatoes and Pecorino Hash Browns.
Sunday afternoon
A Champagne Afternoon Tea and Picnic was served in a marquee on the lawn, featuring indulgent finger sandwiches such as Cured Salmon, Caviar and Cream Cheese or Truffle Cotswold Egg Mayonnaise, classic Scones with Clotted Cream and chef Lulu’s signature Rose and Strawberry Jam, and sweet treats including gluten free chocolate brownies and personalised Macarons.
Suppliers: Event Planner Senel Besim, Photography Emily Tyler, Stationery Bride & Belle, Venue Wilderness Reserve, Floristry Star Flower, Hire Maison Margaux, Staffing Splendid, Cocktails & Bar Mixology Brothers, Lighting Dream Wave Group, Entertainment Scintillate & Fix The Music, Cake Perfect Moment, Balloons Boho & Bubbles
