Ella & James

Chelsea Physic Garden

Canapés included English Wagyu bresaola on beer bread croute with goat’s curd and balsamic pearls, perfectly seared Scottish scallops with orange caper butter, as well as puffed green rice with aubergine char siu. The light bites were presented on a variety of beautiful wicker trays and timeless white serving platters.

During reception, dinner started with a delicate plate of cured sea trout with heirloom cucumbers and a pickled ginger salad with elderflower dressing. This was followed by roasted beef loin with buttered summer greens and sweetheart cabbage. The vegetarians and vegans were treated to a hearty serving of tarragon gnocchi with summer mushrooms and grilled sweetcorn.