Marquee wedding in West Lothian

Last weekend was Ginger Snap’s busiest of the year so far with three beautiful weddings to cater for. On Friday, we arrived in West Lothian for our third and final set up of the day, which was in a lovely marquee from Greenfield Marquees. Within two hours the tables, chairs, cutlery, crockery, glassware and kitchen equipment were all in place ready for the wedding on Saturday, and event manager Alice had the opportunity to talk through any last minute little details with the Bride and Groom.

The team arrived in plenty of time on Saturday to add the finishing touches, polish the cutlery, prepare the bar and make sure everything was perfectly placed for the big day ahead. The styling was beautifully rustic, with hessian table runners, tree slice centre pieces, whisky bottle table names and (my favourite part) an aisle of trees leading to the top table.

Hessian bows on napkins

Whisky table names at a Scottish wedding
Ginger Snap Bar with Hessian Cover and Bunting

Aisle of trees in a Scottish Marquee Wedding

After a very brief few minutes of Scottish rain, the weather cleared just in time for the bride to walk from the family home to the ceremony, which was held in the marquee. We loved the milk churns of flowers on either side of the ceremony table!

Ceremony Table for a Marquee Wedding

Marquee wedding ceremony

For the wedding reception the weather was cloudy but dry, so a few of the guests headed outside to enjoy the fresh air with a glass of champagne, and scones with raspberry jam and clotted cream, served by out waiting staff. Badminton and croquet  were set up outside the marquee for the children to play – although the majority of the adults joined in too! Everyone was having such a great time that, after checking with the bride and groom, we delayed the call to dinner for a while to make the most of the light summer evening.

Scones with clotted cream and jam

When the time was right, the guests were called to their seats for the speeches and dinner. The groom’s initial nerves certainly didn’t get the better of him, delivering a beautiful speech which we were lucky enough to be able to hear from the marquee kitchen.

The meal was served in a sharing platter style, allowing guests to help themselves to as much or as little of each flavour as they liked. Starter was baked camembert with homemade hummus, olives, rocket and serrano ham with homemade breads.

Parma ham and hummus for a sharing platter wedding starter

For the main course, each table had rump of beef which was sliced on boards, served with jugs of Ginger Snap’s red wine jus, bowls of spicy beetroot salad, roasted squash and feta salad, new potatoes and jerusalem artichokes roasted with lemon and sage. We made sure that we had plenty of extra food to top up the bowls and boards as required, and were delighted at how much beef the guests ate, with one guest popping in to the kitchen after dinner to say that the meat was cooked exactly to his liking.

Potato and artichoke salad

One of the wedding guests was observing a religious fast so could only eat fresh fruit, so Miggs, one of our fabulous chefs, plated up a starter and a main course of delicious fresh fruits to ensure that the guest was well looked after.

Fruit Salad for a guest observing a religious fast

Pudding was a fun ‘Make your own Eton Mess’ with fresh strawberries, whipped cream and mini meringues, and some pretty edible flowers too.

Later on in the evening after the dancing had started and the band were in full swing, we served late food of haggis, neeps and tatties. This was something that the groom had been particularly looking forward to, so our waiting staff ensured that he had a couple of bowls to keep him fuelled for the Bride vs Groom dance off!

A great night was had by all, including our chefs and waiting staff – thank you so much to the Bride and Groom, their family and friends for making Saturday a day to remember for years to come.

If you would like to find out more about the service and food that Ginger Snap could for offer your wedding or event, please get in touch:

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