Of course! We completely understand if you can't attend the whole shebang. When you RSVP, you'll be shown each 'event' - please RSVP to each one, add in your dietary requirements and if you want to camp.
Please let us know on your RSVP if you'll be staying onsite (camping/caravan etc.). We'll need payment for the pitch fees/electric hookup (if required) 2 weeks before the wedding. You can pay us directly using these bank details and reference camping when paying. Name: Lauren Pugh or Daniel Hall Acc. No: 23288298 Sort Code: 090129
We have caterers for the whole weekend to keep you fed and watered! (And they will cater for all dietary requirements! See menu below) However, feel free to bring snacks for in between meals or for late-night hunger pangs! There is a local convenience store 10 minutes walk away in Cheriton Bishop, a small Morrisons 10 minutes drive away near Okehampton, and the nearest large supermarket is Sainsbury's in Marsh Barton, Exeter which is a 20 minute drive.
We will provide drinks for the full weekend, except for a paid bar (cash/card accepted) on Saturday evening 7pm-12am (due to venue restrictions), where no alcohol (other than theirs) can be consumed during these times. We will have an array of alcoholic and non-alcoholic beverages but if you have a particular tipple (i.e. Pernod & water) that's not typically served, then feel free to bring it with you.
On the wedding day, it will be smart wedding attire. Avoid stilettos as we'll (hopefully) be outside on the grass. For other days, please wear what you're comfortable in and bring swimwear if you'd like a dip in the pool or tennis gear if you fancy a knock!
The most important thing to us is that you are able to celebrate with us on our wedding day. However, if you wish to give a gift, we will gratefully accept a small contribution towards our honeymoon - we're flying off to Japan on Monday the 4th of September.
Here's our menu for the weekend! Please be assured our caterers are fully equipped to handle all dietary requirements, just let us know when you RSVP. FRIDAY Evening: Handmade chicken pies SATURDAY Breakfast: Baps served with tea/coffees for those staying onsite/nearby Afternoon: Canapés with welcome drinks after the ceremony Wedding breakfast feast: Sharing boards of BBQ beef brisket and roast chicken breast glazed with a smoked paprika and red wine jus, charred peppers and sweetcorn, wilted spring onions, habanero ketchup and chimichurri Vegan/veggie: Roasted squash and rosemary tarte tatin, gooseberry ketchup, crispy shallots, salt-baked heritage beetroot and sage oat fraiche Served alongside: Warm salad of orzo, courgettes, lemon and brown butter with toasted pine nuts and grated pecorino & a green salad with marinated tomatoes, capers, olive oil, basil and balsamic Dessert: Sharing boards of salted pretzel and caramel chocolate brownie, miniature eclairs, lemon posset and macarons with chocolate crumb and seasonal fruit Evening: BBQ pulled lamb shoulder flatbreads, cucumber and mint yoghurt, pickled courgettes, chilli and tomato ketchup and crispy shallots Or Cajun pulled chicken leg flatbreads, black garlic mayonnaise, red cabbage and carrot slaw and crispy shallots SUNDAY Brunch: Grazing brunch of fresh croissants, sweet waffles, pain au chocolates, cinnamon swirls, pancakes, yoghurt and granola pots, cheese, fresh meat selection, fresh seasonal fruit, nuts, dried fruit, maple syrup, mini jam jars and mini muesli bites Afternoon/early evening: BBQ of southern slow-roasted meats, seasoned fries and salads. Veggie/vegan/GF/DF (you name it free) options are available for every meal.
Please feel free to get in touch with us. Email: lauren.pugh@live.co.uk / Phone: 07955 807429 Email: danielcolinhall@gmail.com / Phone: 07849 626484