Weddings come in all shapes and sizes. At the Victory Services Club, the Events team love working with couples and their families to deliver the perfect day. In mid-November last year, the beautiful Trafalgar Room played host to 53 guests for a delightful winter wedding. Brett Gable, Events Co-Ordinator, takes up the story.
“The father of the bride is a member of the Club and has attended a number of events. The booking came through him. We pride ourselves on offering our guests a flexible and helpful service so that everyone gets exactly what they want. This couple asked us if we could offer roast potatoes rather than our usual dauphinoise as the mother of the bride wasn’t a fan. We happily organised this. The couple asked for chicken liver pâté with red onion compote and sourdough croute for their starter. This isn’t on the fine dining menu, but we happily bespoke it for their exact requirements.”
Having organised the table setting, sprinkled fresh flower petals and diamante on the tables and ensured that the AV presentation was ready to go, Brett was on hand to ensure that the day ran smoothly. “Our couple had a number of younger guests, so we offered them mini hot dogs and mini pizzas at the drinks’ reception, while the adult guests enjoyed Loch Fyne salmon mousse blinis, smoked duck roulade with apricots and butternut squash and sage arancini. The guests sat down to their pâté starter followed by rare roast sirloin of English beef, ox cheek, Yorkshire pudding, roast potatoes and honey-glazed root vegetables with tawny port sauce. They loved it!”
The children were not forgotten. “We worked with the couple to design a child-friendly menu which went down very well. Pudding is always a highlight at our weddings, and this one was no exception. The kitchen team produced a fabulous chocolate truffle dessert served with ice-cream, home-made shortbread and chocolate sauce, while the children tucked into chocolate fudge cake.”
The Events team offer a delicious range of dishes for all types of dietary requirements. There were four vegetarian guests at the wedding. Two of them chose the luscious fig, Brie and walnut tart with salad leaves and a berry dressing while the other two opted for roast vegetable Wellington with vegetable dauphinoise and a port jus.
The team are known for their efficiency, but they surpassed themselves with this wedding as Brett organised the whole thing within four weeks. “We got some lovely feedback. The couple, the family and many of the guests told us what a wonderful day it had been, smooth running with a lovely atmosphere and of course, mouth-watering food. I was very pleased to receive a thank you bottle of Tattinger!”
To find out what the VSC can offer you for your big day, contact us on email events@vsc.co.uk or ring us on 020 7616 8305.