The starter was fresh bread with balsamic vinegar and olive oil followed by a main course of trio of fillet (pancetta-wrapped beef fillet, pepper-crusted beef fillet and a traditional beef Wellington). Mains were served with summer vegetables, potato cubes and roasted wild mushrooms. “The dessert table was made up of treats such as brownies, fudge, cheesecake and macaroons. “The sweets were a real highlight – we called it a sweet ending to a happy beginning,” the bride says. At midnight, guests could tuck into a variety of cheeses, figs and preserves which were served with tea and coffee.