The beautiful warm autumn weather continued and our wedding in early October was blessed with brilliant blue skies and sun. The only hint of autumn was the earlier sunset.
Our couple have been together for over ten years. Now, they wanted to bring all their friends and family together in Mallorca to celebrate as they tied the knot with a simple church ceremony and a reception in one of the most beautiful old fincas on the island.
The evening before, there was a gathering of the clans with a welcome party in Palma. The venue is just five minutes from the city centre but set in the historic fishing port with views of fishing nets drying on the quay. The restaurant is contemporary with varnished wood and chrome finishes and smart navy canopies for weather protection and fish is a speciality. Our couple were on hand to greet the 60 guests and after toasts and a welcome speech, all tucked in to a great tapas menu.
The next day, the setting for the wedding was the lovely clifftop church in Portals with its panoramic sea views. Inside the church, the pew-ends had been decorated with cream roses, lysianthus and olive springs, tied with elegant cream chiffon ribbons. One of the couples' friends is a guitarist and another, a professional singer and they performed beautifully for the ceremony.
Afterwards, the couple and their guests were whisked away to the ancient mountain finca set among sun-kissed vineyards and olive groves.
The afternoon sun had warmed the stone terraces and our catering team had set up their instant kitchen. Delicious smells confirmed that they were well on the way to providing a gourmet dinner. Cava was poured and canapes included delicious black figs, wrapped in serrano ham with mint, crostini with roast beef and a caper-truffle dressing, small Moroccan lamb kebabs with aromatic harissa yogurt, crunchy squid with fresh chilli and lime mayonnaise, small toasts with foie gras and homemade green tomato chutney and Spanish black pudding with roasted red peppers and pesto.
The courtyard, with its picturesque canopy of vines and worn stone pillars, was set with rustic wooden tables and chairs. The table decorations were simple olive branches and eucalyptus sprigs.
The wedding feast began with a selection of tapas including terrine of Iberian pork, toasted pistachios and wild mushrooms with apricot chutney, Spanish cold cuts, tortilla with caramelized onions and grilled garden vegetables, dressed with balsamic vinegar, basil and Kalamata olives.
Then came grass-fed rack of lamb from the Tramuntana mountains with thyme, rosemary, sweet garlic and a spiced pumpkin purée> There was fillet of sea bream with roasted almonds, cherry tomatoes, sultanas and herbs served with baby spinach and potato purée for the fish-enthusiasts.
Dessert was chocolate brownie, served with white chocolate chips and, sun-ripened fruit with crunchy caramelized nuts, dark chocolate sauce and crème fraiche.
After dinner, there was a spirited flamenco performance to start the party, followed with three hours of music by our DJs before our guests were delivered back to their hotels at 2am.