LALE & ROB

Photo credit: Jessica Williams

WEDDING STYLE

London garden chic

THE SPOT

Chelsea Physic Garden

MENU HIGHLIGHT

Catering to a vegan bride, vegetables were naturally the prime ingredient throughout. Canapes such as chickpea and broad bean falafel and the hearty Manchego croquette with quince jelly. At tables, guests enjoyed sharing plates including grilled beef with salsa verde, tartlet of Beaufort chalet D’Apenage served with a selection of sides bulgur wheat, golden & candid beetroot and salad of ratatouille with courgette flower tempura.

DESSERT

A selection of summer British puddings from berry pavolova to a Victoria plum frangipan tart

PARTY TIME

Celebrations continued late into the evening with a band, garden inspired cocktails and of course the lamb and mint burgers to keep guests going on the dance floor.

Stephanie Eschler