A slightly soggy start to the wedding season, but this is Devon after all! Wellies at the ready, we set up the marquee for 165 guests.

A selection of 1700 canapes, followed by sirloin of beef (carved at the table by the guests) accompanied by warm seasonal salads.

A warm salad of green beans, peas and summer cabbage.

The beautiful clear roofed marquee, by Hatch Marquees all set and ready to go.

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Serin Aubrey: With a career progressing rapidly through what was then the ‘Conran Empire’, he eventually settled at the flagship restaurant Le Pont de la Tour, where a highlight was cooking for Bill Clinton and Tony Blair. “I love working with food and have always got a massive sense of satisfaction out of people enjoying my food and having fun. Food and entertaining should be fun, and I believe we offer a locally unrivalled service, with a huge eye for detail”.