Jago and Trent built a gazebo of poplar poles and then lined it with ruched voile supplied by the bride. Their stints at Greenfield Marquees stood them in good stead, and it looked rustic but professional!
The bride wanted a country look, and tables were decorated with small zinc buckets and cans of lavender and herbs and white roses. As it was a nighttime wedding feast, the tables were lit with old fashioned paraffin lamps.
The marriage took place at sundown on the lower field (I shan't say lawn; there are too many moleholes and summers are too hot for perfection!)
Afterwards, guests came up for Cava, rebujitos or manzanilla, and miniature hamburgers of iberian pork, home cured jamón, fried quail's eggs, hot feta and pastry puffs, sea bream pancakes, quail drumsticks, and foie gras mousse.
Dinner was served well after 11 pm and we sat down to purple figs and jamón with a honey vinaigrette and fresh mint, roast lamb with gratiné potatoes and green haricots. The puddings were ginger roulade, chocolate profiteroles, berry fruits in syrup, and there was a selection of cheese both British and Spanish. We served a soft and fruity mencia varietal red, from the Bierzo, from the Agribergidum Bodega, and our white was a magnificent sauvignon blance from Victoria Pariente's bodega which is named for her father Jose Pariente.
After dinner, coffee and petits fours, the soul band struck up with a very small singer belting out Aretha Franklin numbers and keeping us going until 8 in the morning!!