The Wedding!
Our wedding will take place on Friday August 27th at Trevigue, a 16th Century farmhouse situated high on the cliffs of North Cornwall 's spectacular rugged coastline, with far reaching inland and coastal views!
The civil ceremony is at 4.00pm, those invited please arrive
any time after 3.00pm. The venue address is Trevigue Farmhouse,
Crackington Haven, Bude, Cornwall. It is 5 minutes drive
from the A39, 4 1/2 hours from London and 2 hours
from Bristol (see the map). Their website is www.trevigue.co.uk Telephone
- (01840) 230418 or (01840) 230492.
www.cornwall-online.co.uk/north-cornwall/crackhav.htm has
a link at the bottom of the page ‘where to stay locally'
in and around the village Crackington Haven, and local info.
http://www.cornwall-online.co.uk/accommodation.htm has
links for accommodation in Bude and in Boscastle, both of
which are very close to Crackington Haven.
There is a campsite in Crackington Haven very close to Trevigue called Hentervene
www.hentervene.co.uk Tel: 01840 230365.
On Thursday, the groom, Damian, Ryan, Robert, Phil and Marcus are booked in to camp at Hentervene.
On Friday, Damian H, Phil G, Marcus D, Chris B, Richard P, Catherine S, Stephen C, Andrew P, Caillin McC and Amanda J are booked in.
The Buffet!
After the wedding ceremony on Friday, we are inviting
family and friends to join us at the farmhouse restaurant from
5.30pm till 8.30pm for a wedding buffet. £30 per person includes wine and excellent company! There is also a bar (regular prices). Annie, the maid of honour, will be collecting the £30s, cash or cheques made payable to Donna Holt please!
Following this, we will go to the Coombe Barton Inn, Crackington Haven, for more drinks! We intend to book a single cab from Bude to be available to ferry campers to Hentervene campsite at the end of the evening.
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Wedding Buffet Menu:
Two cold meats: Rolled rib of Trevigue's free-range 'South Devon' beef; Breast of turkey served with sausage meat and sage stuffing - the sausage meat is from the free-range Wessex Saddleback pigs from Trevigue farm.
A whole salmon poached in white wine with coriander, bay leaves and dill.
Two quiches made with free-range eggs from High Cliff: Garlic mushrooms and leeks sautéed in butter with a Cornish Yarg topping; Broccoli and Stilton.
Cous cous salad with sweet peppers, fresh pineapple and chives.
Pasta salad with tuna and sweetcorn.
A mixed bean saladd with a herb dressing.
Potatos roasted in olive oil with rosemary and cracked pepper.
Crisp little gem, oakleaf and rosso leaves with avocado, feta cheese, sweet cherry tomatoes, olives and marinated sweet peppers.
A selection of West-country cheeses served with celery, cherry tomatoes and pears.
Warm apple and cinnamon cake served with toffee sauce and Cornish clotted cream.
Crème Brulee served with plums and greengages.
Sugared shortbread biscuits filled with Strawberries and Cornish clotted cream. |
