Charlie and Vanessa
Weekend wedding
Location
Norton Grounds Farm, The Cotswolds
Services
Wedding Catering
Follow Us
Overview
Charlie and Vanessa’s wedding at Norton Grounds was a full weekend celebration, with catering across both the intimate Friday evening and the main wedding day on Saturday.
The couple wanted a bespoke menu that felt seasonal, personal and full of flavour. With an autumn wedding date, local produce played an important part, alongside dishes inspired by some of their favourite restaurants in London.
Charlie’s Cornish heritage was also reflected in the weekend, while Vanessa was keen to make sure guests with more complex dietary requirements were thoughtfully looked after. The result was a menu that felt personal to them, generous for their guests and carefully planned from start to finish.
Key Suppliers:
Planner: Golden Pineapple Hospitality
Photographer: Joshua Gooding
Bar and drinks: Watering Hole Event Bars
Florist: Ellie Frances
Cake: Fern and Rose
Venue: Norton Grounds
The Approach
Charlie and Vanessa wanted the food to feel generous, personal and a little unexpected, with each part of the weekend having its own style.
Friday evening had a relaxed, intimate feel, with close friends and family enjoying Thai and Vietnamese-inspired food served from Annie the Airstream. It created an informal start to the weekend before the main wedding celebration on Saturday.
For the wedding day itself, the food had a more elevated feel, with canapés, a scallop station and a bespoke three-choice wedding breakfast. The menu brought together autumn flavours, restaurant-inspired dishes, local produce and well-considered options for guests with dietary requirements.
On The Menu
The food was a huge part of Charlie and Vanessa’s weekend.
The menu was built around seasonal ingredients, restaurant-inspired dishes, Cornish touches and thoughtful options for guests with dietary requirements.
Friday Evening
Canapés
- Korean-style sticky beef brisket bao buns
- Crispy vegetable Thai spring rolls with sweet chilli dipping sauce
- Thai pork salad with wonton baskets and green mango slaw
- Chicken satay skewers
Mains from Annie the Airstream
- Chicken pad Thai with crunchy peanuts, spring onions, coriander and fresh lime
- Vegetable massaman curry with sticky rice
Dessert tubs
- Mango and mint sorbet
Wedding Day
Canapés
- Pepper-crusted beef loin with Béarnaise on a potato crisp
- Mini steak and onion sandwiches
- English pea tartlets with pecorino mousse, black truffle and vol-au-vent
- Roasted aubergine with walnut and pomegranate crostini
Scallop station
- Lemon and garlic
- Brown butter and prosciutto
- Sriracha
Wedding breakfast
Guests enjoyed a bespoke three-course menu with three choices per course, including dishes such as cod cheeks with bisque, pickled cucumber and samphire, sea bass with brown shrimp butter sauce, and sticky date cake with sea salt caramel, clotted cream and honeycomb.
Evening food
The evening food included toasties served from Annie the Airstream. The couple also supplied Cornish pasties separately, which were circulated on usherettes as a personal nod to Charlie’s Cornish heritage.
Each part of the celebration had its own feel, from relaxed Friday night food served from Annie the Airstream to a more elevated wedding breakfast on Saturday.
What We Delivered
Across the weekend, our team supported both the pre-wedding evening and the main wedding day, bringing together food, service, setup and those personal details that made the celebration feel completely their own.
Friday night dining
Thai and Vietnamese inspired food for close guests
Annie the airstream
A relaxed serving point across the weekend
Canapés and scallop station
Small bites followed by fresh scallops
Bespoke wedding breakfast
Three choices per course for guests
Dietary requirements
Complex dietaries planned carefully and confidently
Evening toasties
Served from Annie later in the day
Review from the Couple
“I wanted to follow up, on behalf of Vanessa and I, to thank you for everything during both the build-up to our wedding but also the day itself.
Olivia, you were absolutely superb in the build-up in dealing with all manner of wild and wonderful requests! We are so happy with the menus we ended up with for the weekend.
Emma, the execution on the day honestly was superb. Thank you so much to you and the team.
We are both so glad we chose Paisley Flour and have had multiple unsolicited remarks from people saying how high-quality the food was for both Friday and Saturday. That includes one guest that described the food as ‘hands down the best wedding food I’ve ever had’. The scallop station was also a particular hit, with one guest rumoured to have eaten 12!”
Mr and Mrs Williams
Planning Your Wedding?
Share a few details and we’ll help you shape something that feels right for your day.
