POPPY & OLI’S
Wilderness Reserve Wedding
Poppy and Oli had their eyes on Wilderness Reserve as a place to visit before a wedding was seemingly on the cards. However when the couple booked a last minute stay featuring a beautiful bonfire experience and tour of the estate, Oli asked Poppy whether it was a venue she could imagine getting married in, to which she said yes! Oli replied, “let’s put those plans into action” before getting down on one knee and asking Poppy to marry him. And that’s where the wedding planning began! In 2022, we were delighted to cater Poppy and Oli’s special day as part of their weekend-long wedding extravaganza by GSP Events.
Our chefs catered a bridal party lunch in the magnificent Sibton House, and groom’s lunch within one of the picturesque walled gardens, with a menu featuring Seared Bavette Steak with Rocket and Herb Stem Chimichurri and an array of salads including Miso Roasted Aubergine Wedges with Sesame Vegan Mayonnaise, and Seasonal Green Garden Salad with Peas, Toasted Seeds and House Vinaigrette.
The menu our chefs designed for Poppy and Oli’s wedding incorporated zero-waste, root-to-leaf dishes and the best local, seasonal ingredients such as allotment grown heritage tomatoes, as well as luxurious components including sustainable sourced sashimi grade tuna, free-range corn-fed chicken, and the ultimate luxury; summer truffle.
The Menu
Delicious canapes circulated the reception for 150 guests, including Zero Waste Coffee-Rubbed Salmon Tacos, and Zero Waste Pea Arancini with Allotment Tomato. Charred Asparagus with Smoked Miso Egg Yolk, Crab Vol au Vents and Chorizo Scotch Eggs were also devoured.
Dinner commenced with starters of Yellowfin Tuna, Dorset Crab, Fennel and Pink Grapefruit, or Allotment grown Heritage Tomato with Tomato Consommé, and was followed by Corn-Fed Chicken with Tarragon and Onion Puree, Chestnut Mushroom, Summer Truffle, Pressed Potatoes and Jus, or a vegan alternative of Roasted Fennel, Smoked Courgette, Heritage Kale, Polenta and Black Olive.
We offered two desserts of Honey Ice Cream, Elderflower Curd, Summer Berries and Filo Pastry, and Dark Chocolate Mousse, Hazelnut Crème Anglaise, White Currants and Toasted Buckwheat, alongside the beautiful edible-flower adorned wedding cake created by Hazelbury Kitchen.
The party danced late into the night to the live band, Empire of Sound, and our chefs provided a late-night feast including Tempura Prawn Sliders, Sticky Pork and Sesame Bao Buns, and Truffle Cheese Toasties.
