A London Wedding

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When sailing-mad Gavin proposed to Ming in front of the Cutty Sark, the iconic Greenwich landmark was an obvious choice for the subsequent September wedding celebrations. On the day itself, 120 guests enjoyed drinks and canapés on the open air Weather Deck (which briefly lived up to its name!) Thankfully, the late summer showers cleared just in time to allow guests to enjoy the reception and spectacular views before heading down to the Dry Berth for dinner.

The Dry Berth is located directly beneath the famous golden hull of the ship, and the bride and groom chose to make the most of the dramatic setting, with long dining tables running parallel along the length of the space. Ming and Gavin made a show-stopping entrance down the grand staircase before joining their guests for a feast of  cannelloni of Brixham crab, dressed crab salad, apple, cucumber, caviar and sorrel, followed by roast belly and poached loin of Dingley Dell pork, celeriac mousseline, tenderstem broccoli, burnt St. Edmund Pippin apple. Dessert was a splendid cake created by Claire Owen, although the bride, not a huge fan of cake, enjoyed her own individual piece of rhubarb pie.

After dinner, things took an exotic turn with a Tiki cocktail bar, complete with blow-up palm trees, seagulls and flower garlands. A touch of the tropics in SE10b

The bride and groom had the time of their lives, as their follow-up email testifies…

“Saturday was fabulous! All we have to say are tremendous things about the execution of the food, the service and the team. The food was excellent – I knew everyone would be paying extra attention to the food because they know I care so much about it. Your staff  really are as good and probably better than you describe! They genuinely seemed to be having a good time, and were incredibly attentive – and I’m certain this wasn’t just because I was the bride, because I watched them serving the other guests. Please pass on our thanks to everyone, including the kitchen staff, who worked on our wedding. We know it takes a big team to make an event come together.”

Photography by Maxeen Kim