Angie and Philip arranged a surprise vintage ice cream van to appear after the ceremony and group photos, which served delicious homemade Italian ice cream to their guests under the Autumn sunshine.
A wedding breakfast of organic hog roast followed for the 80 wedding guests. The meal was cooked Philipino style, with seasonal vegetables, potatoes and salad, finished off with a berry pavlova an coffee with cape gooseberry chocolate cups. An extra 20 guests joined the wedding party for an evening buffet of smoked salmon blinis, warm tarts, mini toad in the hole, feta cheese parcels, duck pancakes, Panini’s, cheese, pate, hummus, bread, crudités and profiteroles.
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