Lucy and Hugo’s Wedding

One weekend in mid September, the entire Ginger Snap team headed to Dunning for Tania’s sister’s wedding! We set up the dinner marquee on Friday; black Brentwood chairs with ivory seat pads, long trestle tables, white table linen, and candle lanterns from Carnival Chaos. On Saturday afternoon the team arrived at the marquee to turn over glasses, polish cutlery and add the finishing touches: napkins which were hand-printed by the bride, tin cans spray-painted by the Mother of the Bride and filled with sweet peas grown in the family’s garden, and tall glass vases with locally picked ferns.

Marquee wedding in Dunning, Scotland, with black brentwood chairs, tall ferns and sweet pea tin can vases

Lanterns from Carnival Chaos

The guests arrived back from the ceremony to be greeted with champagne and mocktails:

Champagne and Cocktailsalong with a delicious selection of canapés including goats cheese, watermelon and basil:

Goats Cheese, Watermelon and Basil Canapés

Smoked duck on a wild rice pancake with cherry gel:

Smoked duck on a wild rice pancake with cherry gel

And a seabass ceviche canapé with tiger milk, as well as a savoury poppyseed macaron canapé with beetroot gravadlax and cream cheese.

poppyseed macaron canapés with beetroot gravadlax and cream cheese

It was a glorious September day, so the guests remained outside in the evening sun for the speeches before catching their first glimpse of the evening marquee and taking their seats for dinner.

The guests enjoyed a starter of carpaccio with mango salsa:

Carpaccio starter with mango salsa

Carpaccio starter with mango salsa

Followed by a main course of lobster with garlic butter, french fries, individual salad bowls and mini Kilner jars of homemade herby mayonnaise, and a crowd pleasing dessert of baked vanilla cheesecake and raw chocolate cheesecake, with a raw gluten free vegan cheesecake for the guests with dietary requirements.
Cheesecake desserts

After dinner, the guests had a choice of two cocktails; vodka, strawberry, soda water and basil, and a gin, elderflower, cucumber and mint cocktail made by our barmen Josh, Koorosh and James, along with a selection of wines and Australian beers (chosen by the groom and sourced by Ginger Snap).

The dancing continued into the early hours, with House Band getting everyone on their feet!

The following day, Chefs Allan and Jonathan and Event Manager Alice returned to the marquee with a team of wonderful waiting staff to set up a relaxed buffet lunch. The marquee was cleaned, hoovered and reset for 100 guests. We served chicken and tarragon pie and a selection of fresh salads, followed by fresh berries, meringues, brownies and ice cream cones.

Ginger Snap buffet lunch

Ginger Snap cheese and biscuits at a buffet lunch

Ginger Snap buffet lunch

Ginger Snap chocolate brownies

The mocktails went down a treat on Sunday (perhaps due to the one or two sore heads after Saturday night…) and the atmosphere was so relaxed, with the sun staying out too so that guests could sit outside after lunch.

It was a long weekend but our team loved every minute (especially when the guests popped in to the kitchen to thank the chefs, and when we got to witness the Father of the Bride’s dance moves).

The gorgeous marquee for this wedding was supplied by Best Intent, tables, chairs and cater hire by Cairns & Scott, lanterns and vases by Carnival Chaos, and the generator and lighting by Arkwright Generators. The church flowers were provided by Adelaide’s Secret Garden.

To find out more about the service that Ginger Snap could offer for your wedding, just get in touch!

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