Frensham Marquee Wedding

Bride and Groom in the Garden

Frensham Marquee Wedding

It all started in 2017 when Will’s mother called Pesto to discuss options for her son’s wedding…

Will soon took over the reins, as a Project Manager by day, he had the vision!  It was clear from early on that every little logistical detail had been thought through. From providing enough toilets for guests to having running water to the marquee, nothing had been missed.

It was only at the first menu tasting that we got a glimpse into Hannah’s ideas for the day and got a real sense of the colourful laid back affair she had in mind.



Hannah’s ideas for the day, not only incorporated the couples love for rowing but also all things water-related. From the Boater Band to the comic foreground of the Bride and Groom.



The couple really thought about their guest’s experience and every little detail to keep their guests amused throughout the day. The trickier part of the special day for the couple was the food, however, this is where Tessa and Katie came in to help guide the couple through this process.

The couple came to us knowing they wanted Lamb for the evening snacks and Beef for the main course but what Beef – that was the question!  The decision was to be a summery Beef dish; Barbecued Fillet of Beef. It went down a storm on the day.


Menu for the Day:


Croustade filled with Celeriac Remoulade, Seared Beef and Truffle Rocket Salad

Buckwheat Blinis with Scottish Smoked Salmon, Crème Fraiche and Lemon and Dill Mustard

Crispy Wonton Cup filled with Vietnamese Vegetable Salad

Parmesan Sable topped with Soft Goats Cheese and a Sweet Roasted Cherry Tomato

Thai Fish Cakes with Cucumber, Peanut and Chilli Dip

Manchego, Onion Confit and Rosemary Puff Pastry Tartlets

Skewers of Malaysian Chicken Satay, Spicy Peanut Dipping Sauce

Spanish Ham Croquette, Spicy Tomato & Pepper Dipping Sauce

Dips and Breads:

Baba Ghanoush

Hummus with Crushed Chickpeas, Pine Nuts and Cumin

Courgette with Yoghurt and Mint

Baskets of Flatbreads

Plated Main:

Fillet of Beef with Summer Pea Puree, Glazed Carrots, Olive Oil Roasted Potatoes, Béarnaise Sauce and Beef Jus

Vegetarian Option- Cumin-Spiced Aubergine Layered with Halloumi, Tomatoes, Coriander, Peppers and Potatoes, Drizzled with Chilli Oil

Dessert Pots:

Vanilla Panna Cotta, Raspberry Coulis, Brandy Snap Curls

Chocolate Mocha Pots with Cinnamon Shortbreads

Summer Berries in Champagne Jelly

Evening Food:

Pulled Slow Cooked Leg of Lamb in Pitta Breads in a Foil Wrapper with Tomato, Red Onion and Lettuce, Tzatziki and Chilli Sauce




Photographer – Anna Rowlandson
Marquee – Piece of Cake Marquees
Glassware – Crystal Hire
Florist – Francesca Sharp Flowers