Victoria and James’s wedding reception took place at Eynsham Hall, and 108 guests attended in total. The wedding breakfast started with melon and fresh fruit, followed by a barbecue buffet with a selection of burgers, sausages and chicken kebabs, so guests could mingle as they enjoyed the food. A dessert of a trio of chocolate rum mousse, fruit sorbet and strawberry shortcake followed.
The tables were decorated with gorgeous dusky coloured floral arrangements from The Flower Fairy, candles and scattered petals. Guests also received wedding favours in the form of five ivory coloured chocolate dragees. They were presented in boxes tied in a ribbon from Cox and Cox, which read ‘to have and to hold’. The seven children present at the wedding were entertained with wedding colouring books. A DJ and a band played at the wedding reception, which got everyone on their feet and dancing.