We’re back with another Real Wedding! This time we got all the details from the gorgeous Georgia and Reema who said I Do at Caswell House back in May this year.
HOW DID YOU GUYS MEET?
We met at work in what feels like the old-fashioned way! Started a new job at the same time and became best of friends first.
WHAT MADE YOU CHOOSE CASWELL HOUSE AS YOUR VENUE?
Caswell House was the one and only venue we viewed, and we knew instantly that it was where we were going to get married. It was not only the gorgeous estate and grounds that sealed the deal for us as soon as we drove up the driveway, but the barns themselves. We just love the natural stone look in contrast with vivid florals. Caswell House have everything covered so it was a complete no brainer.
WHAT MADE YOU CHOOSE ROSS & ROSS AS YOUR CATERERS?
Luckily as part of the wedding package we got to use Ross and Ross as our wedding caterers, we knew at our first meeting that it was going to be a wedding to remember as Ross and Ross were so completely obsessed with fabulous food that was not only delicious but visually exciting and innovative. We wanted a nod to Reema’s Indian heritage to shine through our menu and Ross and Ross delivered absolutely that. They were very keen to accept ideas and concepts on how to include Indian ties which was really reassuring when choosing a caterer.
WHY DID YOU CHOOSE YOUR CHOSEN MENU?
We went with food we loved as simple as that. We chose dishes we enjoyed eating and knew we would want to remember on our wedding day. Our menu didn’t have one particular style and I loved that aspect of it. It was feel good food and it was the most well received part of our wedding day, people are still telling us our incredible the breakfast was, and they haven’t had a meal like it ever before!
WHAT WERE YOUR FAVOURITE PARTS OF YOUR MENU?
Our top favourite part was the BBQ platter and the meats. Our guests having stopped raving about the lamb and beef, and we haven’t either. Our second favourite was the Pani puri station as this is a favourite food of ours and we were so happy when Ross and Ross said they could offer this as a canapé for us. It was lovely to share with our guests as a lot of them haven’t tried it before.
WHAT ADVICE WOULD YOU GIVE TO OTHER COUPLES WHEN PLANNING THEIR WEDDING?
Focus on you and your partner. This day is about you and your love and is celebrating your partnership. Your wedding menu should reflect you! Have fun with it! We wanted a menu that we would be excited to eat, one that we would remember forever. Don’t worry about what Uncle Bob or Aunt Jane will think, if your friend likes tomatoes, this meal is a celebration of your love. Our wedding breakfast was one of the most memorable parts of our wedding day and we will treasure it forever. Food is such a huge part of life that brings people together in shared joy and connection, it is a universal language that transcends differences, where stories and laughter and flavours are exchanged, and people are brought together to celebrate the union of two people.
IS THERE ANYTHING UNIQUE ABOUT YOUR DAY?
Our wedding was an interracial lesbian wedding where we didn’t focus on any typical traditions as such but simply did things that brought us complete joy!
WHAT WAS ON THE MENU?
Starting the drinks reception the right way, with a Pani Puri station! Featuring deep-fried crisp flatbread balls, for guests to make their own delicious creations. They began with a mixture of Chaat Masala and Chickpea Chopped Potatoes, topped with a variety of toppings – Tamarind Sauce, Green Chilli, Coriander Chutney, and Pani Water. They also dived in to some circulated canapes of Pressed Pork Belly with Apple Sauce, Cornish Crab Doughnuts and Deep Fried Feta and Preserved Lemon Jam – Delicious!
For the wedding breakfast they kicked things off with a freshly plated Heritage Tomatoes and Buffalo Mozzarella with Lemon and Olive Oil. For mains a BBQ Board feast was shared on each table, consisting of 12-Hour Slow Smoked Shoulder of Lamb & Salsa Verde, 10-Hour Roasted Blade of Beef & Romesco Sauce, Yogurt Marinated BBQ Spiced Cauliflower, Tzatziki and Aubergine Steaks & Miso Glaze (Vg) – a fantastic selection! To accompany, sharing bowls of Pomegranate Tabbouleh, Charred Tenderstem Broccoli, Cauliflower, Yuzu Sesame Seeds & Black Garlic Dressing and Roasted New Potatoes with Spiced Citrus Butter.
Dessert was our show-stopping sharing Seasonal Fruits Pavlova, again served to each table – a perfect pud for the summer months.
Late-night snacks were Pizzas! They opted for Chorizo and Chilli and Goats Cheese and Caramelised Onion – the most perfect late-night munch!
WHO WERE YOUR OTHER TALENTED SUPPLIERS?
Photography – Imogen Eve
Videography – Charli May
Makeup – MakeupbyBethy
Georgia’s Dress – Angelica Bridal
Reema’s Dress – Anjali Bridal
Reema’s Hair and Makeup – Melissa Gaunt
Flowers – Fabulous Flowers
Georgia’s Hair – Fallon Hair and Makeup
Strings – Nero String Quartet
Cake – Cake Anyone?