Laura & Patrick's Wedding
Laura and Patrick chose the stunning Dovecot Studios for their November wedding ceremony and reception. The beautiful Weaving Floor was the ideal setting for the ceremony allowing Laura the length of the room for her grand entrance. Florist’s Pyrus created a breath-taking feature wall which provided the dramatic backdrop for both the ceremony and top table.
Following the wedding ceremony guests moved up to the Balcony for a selection of drinks and canapés. The bride and groom were keen to share their love of gin and provided a selection for their guests at an interactive gin table. Gins on offer included Rock Rose, Harris Gin and Hendricks, all served with a selection of garnishes. Trays of fizz were circulated for guests to enjoy and buckets of beer were dotted around on poseur tables for guests to help themselves. During the drink’s reception guests watched the Weaving Floor being transformed from the lovely ceremony space to a beautiful venue for the celebratory wedding dinner.
A selection of hot and cold anapés were enjoyed throughout and included dressed crab with chilli, crispy shallot rings and chicory; chicken and pancetta skewers with marjoram and lemon Caesar mayonnaise; salt cod and parsnip fishcake with watercress sauce; potato basket with ossobuco and gremolata; butternut squash and sage polenta with red wine pickled pear; roast pumpkin, chilli & coriander arancini.
As guests took their seats for dinner the festoon lights, which were tied above and across the Weaving Floor, were twinkling brightly and the up-lighting gave the room a warm, honey glow. The round tables were set with classic white linen, strewn with natural foliage to create a very simple, yet elegant look. To embrace the essence of Dovecot Studios, spools of wool were used for the table names.
The wedding menu was created to please both the bride and groom. It was important that Laura, who is a vegetarian, got to experience a wonderful menu along with the guests. Sharing boards were a great decision as they provide an ideal way to cater for lots of different dietary needs. For the starter guests enjoyed a selection of platters which included a meat option featuring various delicious charcuterie with homemade rocket pesto, home cured pickles, puff pastry straws, grissini, olives, cherry tomatoes and Manchego cheese; a fish platter with a selection of cured, smoked and confit Scottish salmon, blackened mackerel, pickled shellfish with crème fraiche, pickled cucumber, capers and samphire, served with Artisan Bread and a vegetarian selection of chargrilled seasonal vegetables, involtinis, homemade rocket pesto, stuffed peppers, home cured pickles, puff pastry straws, grissini, olives, cherry tomatoes and Manchego cheese.
A sharing dish for the main event was chosen so everyone could partake in the side dishes with the meat element being substituted for a delicious vegetarian alternative where desired.
Everyone enjoyed sides of roast new potatoes with garlic, parsley and cracked black pepper butter; green beans, chargrilled broccoli and red onion; chargrilled butternut squash wedges with toasted seeds and curry granola.
The meat lovers added roast leg of lamb - a sous vide leg of lamb, then pan roasted and served with mint sauce and lamb jus, while the vegetarians enjoyed a lightly spiced mushroom lafafa with braised spinach, toasted sesame and tomato chutney and balsamic syrup.
To round off the wedding feast, rustic pots of hearty winter plum and seasonal berry crumble dessert were served with lashings of creamy custard and ice-cream.
By far the best caterers in Edinburgh probably the world! You all could not have done any more for us our wedding day was like a dream I had to pinch myself ! Claire and Colin where sensational on the day all my guests commented 100% perfection ! Claire even solved a serious dress dilemma. I cannot express my gratitude enough for what you done for us. Nothing was too much trouble for you guys full of great ideas and guidance as well as much needed support on the day.
Kelsey Watt Ross
In the evening the wedding 'cheese' cake was decked out with herbs and fruit and guests were also treated to traditional stovies (meat and vegetarian options), served with beetroot and oatcakes - by special request from the Groom. Hailing from the north east he always has beetroot with his stovies!
The whole event was centred around creating a warm, social and exciting winter city wedding. The Dovecot allowed guests to discover a real gem of a venue, while they relaxed among exquisite textile displays and be fully catered for by Appetite Events while they celebrated Laura and Patrick's marriage.
We hope Laura and Patrick's wonderful wedding has inspired you to design your own perfect day. We'd be delighted to help bring all your creative ideas to fruition. Get in touch by calling our wedding specialists on 0131 225 3711 or email us.
Photography kindly supplied by Harper Scott Photography