A magical woodland wedding

Our clients, Joe and Steph, are very outdoorsy people and, to reflect this, they had chosen a rather unusual venue for their wedding. Tanners Hatch is a youth hostel hidden away in the depths of the Surrey Hills on land owned by the National Trust. It is, quite literally, off the beaten track and access is restricted in order to protect the environment, so transporting and setting up a fully equipped field kitchen was a challenge – but nothing we couldn’t handle.

the menu

CANAPES

TOASTED BRIOCHE WITH BALSAMIC GLAZED PEAR AND  ROQUEFORT (V)
MOROCCAN SPICED CORN-FED CHICKEN
TOMATO AND BASIL SHORTBREAD (V)

STARTER

SHARING PLATTER
cured Italian meats, fig & cream cheese bruchetta, marinated sun blushed tomatoes, sweet roasted peppers, chargrilled courgettes, falafel, shaved parmesan, hummus & tzatziki dip

MAIN COURSE

HERB ROASTED PORK TENDERLOIN
pancetta crisp, dauphinoise potatoes, sauteed mushrooms, roasted vine cherry tomatoes, sauteed beans & creamy mushroom sauce

ROASTED SQUASH, POTATO AND THYME PIE (V)
green bean, cavolo nero, tomato salad and roasted squash puree

DESSERT

CHOCOLATE AND RASPBERRY BROWNIE
fruit pavlova and fruit coulis

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Testimonials

Plus… all your staff were so friendly and laid on impeccable service! We have had so many good reviews from both family and friends, and from us we honestly couldn’t say a bigger THANK YOU to everyone at Avala, especially to Nick and Nigel!

Steph & Joe

Thanks to your support, we couldn’t have asked for better memories from our day. We were so impressed by how our collaboration came together, especially how beautifully you presented our wedding breakfast and most of all how tasty each of the plates were!

Steph & Joe

Planning the perfect day – naturally

Key to a successful wedding day was careful planning, liaison with other suppliers and, in particular, working closely with both our clients and their wedding coordinator, Helen from Pudding Bridge. We visited the venue several times to sort out all the logistics and advised how best to set up the tables for the wedding breakfast and bar for the evening.

Having enjoyed a tasting session at our kitchens, Joe and Steph chose their perfect menu. We included vegan options and ensured other dietary requirements were covered, as well as providing tasty meals for the younger guests. Dessert was a special collaboration with Steph, who specifically wanted raspberries in the brownie and chose the fruit to go in the pavlova – a totally bespoke dish!

Everything about the wedding was to be natural and rustic, from flower petal confetti to a bridal bouquet of wild flowers and thistles. Our presentation of the food fitted in beautifully with the theme. Canapés were served in wicker baskets or on wooden boards, decorated with moss and flowers. The sharing platter starters were served on wooden boards, which we had specially made for the occasion. Our suggestion of using forest green water glasses and napkins added to the theme, and we also organised a charming wooden bar for the evening party.

 

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The Magic Happens

Having set up the day before, we were on site early on the wedding day itself to prepare the food and set up the drinks reception. The day was bright and sunny, albeit a little chilly, and couldn’t have been more perfect for late September – a relief for everyone involved.

The wedding ceremony took place beneath a stretch tent from Kalahari Tents and, as soon as it was over, we quickly transformed the space into an al fresco dining room. The wedding breakfast finished as dusk fell and guests were invited to go deeper into the woods, following a trail of twinkling fairy lights. Intrigued, they discovered a different setting for the evening celebrations, complete with dance floor, bar, camp fires, evening buffet, marshmallows for toasting and sparklers. We took care of serving guests at the bar and once everyone had left, tidied up and left the woods as if no one had ever been there. It was just like magic…