Alex and Chris’s Vegan Tipi Wedding
Alex and Chris celebrated their vegan tipi wedding at Cuttle Brook back in September 2019. Their outdoor wedding ceremony took place overlooking the gorgeous river and they had three of our giant hat tipis to party into the night.
With both bride and groom being vegan, they wanted this to be a big influence on their day. Including in all aspects of their catering, with Caviar and Chips helping to create the perfect plant-based menu, to Booja Booja serving Vegan ice cream to their guests from their cute little Tuk Tuk.
Darren Cresswell captured their super laid back, relaxed day.
With Alex and Chris both being vegan, they wanted this reflected in their wedding day too, so a plant-based menu was a no brainer! They chose Caviar and Chips to help them make their vegan catering dream come true and boy did it go down a treat on the day. When caterers make vegan food look and taste as good as this, your guests won’t even realise there’s no meat!
Julie from Caviar and Chips has shared a little insight into their journey into creating Alex and Chris’s plant-based menu;
“Our approach to writing menus is bespoke, and starts with a blank piece of paper, and we use family stories, holidays, heritage, restaurants and favourite food to help craft these menus.
Alex and I had a long call about their menu – almost two hours talking about plant-based food, their favourite dishes, how they’d like to introduce their guests to the idea of plant-based food tasting great, being filling and how much variety there is.
Alex has Caribbean heritage and she was keen to see if we could weave this through their menu. There was also the theme and style of the wedding. Hosting in a tipi with Sami Tipi and having styling with Cathy from Boelle who brought in a rustic, boho theme, Alex and Chris were keen for this to come through in the food too.
They wanted a sharing vibe, relaxed, informal and fun. Alex and Chris had a sweetheart table for just the two of them during the breakfast and wanted to share their meal together rather than having individual plates.
At their menu tasting we prepared the menu with four of their friends helping with choices. We had six different canapes that they tried and narrowed down.
The main course was a family style sharer and again Alex was keen on colour and variety in the food.
The dessert was a trio and also with the Caribbean influence we prepared a roasted pineapple with mango salsa. We gave the Eton Mess a tropical twist with the addition of rum and passion fruit rather than traditional strawberries and of course we used plant-based ingredients for the creaminess. Then for the third dessert Apple Crumble is Chris’s favourite dessert – so we served them all together for a truly unique trio!
The evening food was Alex’s grandad’s recipe for Caribbean Black Bean stew. We served this street-food style under the fairylights outside of the tipi and it made a really great festival vibe.”
Tipis | Sami Tipi
Venue | Cuttle Brook
Photographer | Darren Cresswell Photography
Stylist | Boelle Events
Flowers | Once Upon A Time
Catering | Caviar & Chips
Vegan Ice Cream Van | Booja Booja Events
Horse Box Bar | Nellys Bar
Celebrant | My Perfect Ceremony
Band | The Distractions
Ceremony Music | Something Acoustic
Cake | Daisy and Fred
Stationery | With Love Stationery
Signage | Ivy Oak Design