A Summer Celebration at Bramfield Hall: Sophia & Hugh’s Wedding

Set between the Suffolk countryside and the soft romance of a summer marquee, Sophia and Hugh’s wedding at Bramfield Hall unfolded as a generous, beautifully paced celebration - one that flowed effortlessly from church ceremony to late-night dancing.

Following their ceremony at Holy Trinity Blythburgh, guests arrived at Bramfield Hall to an expansive afternoon tea–style drinks reception served across the gardens. Champagne and house-made lemonades were poured as our team circulated with elegant, bite-sized plates designed to feel nostalgic yet elevated: rare roast shorthorn beef with mustard mayonnaise and pickles, smoked salmon tartlets with horseradish yoghurt and dill, beetroot pie tee with apple and wood sorrel, and playful ‘everything bagel’ doughnuts filled with whipped cream cheese. Sweet notes followed with lemon drizzle sponge and raspberry scones topped generously with clotted cream. The atmosphere was relaxed, joyful and unmistakably celebratory.

As guests made their way into the marquee, the wedding breakfast began with a sharing-style starter designed to bring people together. Freshly baked bread and trio of flavoured butters were followed by generous platters of table snacks: crispy sesame fried chicken with katsu emulsion, salmon tartare tacos with lime and ginger, steak-and-chip bites with aged beef carpaccio, and fresh pea dishes finished with preserved lemon and borage flowers. The service felt abundant but unhurried - elegant without formality.

Main courses were thoughtfully balanced and seasonally led. Ex-dairy beef fillet with thousand-layer potato, savoy cabbage and salsa verde sat alongside roast Cornish brill with samphire tartare, burnt leeks and crisp potatoes, while vegetarian guests enjoyed whipped ricotta with toasted gnocchi, peas and green goddess sauce. Every dietary requirement was carefully considered, including a fully coeliac-safe menu for the bride, delivered seamlessly throughout the day.

Dessert returned to the centre of the table, served on tiered stands and designed for sharing: raspberry pavlova, passionfruit pie, green apple mousse and chocolate-dipped strawberries - indulgent, playful and perfect for lingering over speeches.

As the evening gathered pace and the dancefloor filled, guests were drawn to a late-night affogato station, where hot espresso was poured over vanilla gelato and finished with toppings including salted caramel, miso white chocolate crumb and honeycomb. Part theatre, part comfort, it became a standout moment of the night before late-night burgers, fries and dancing carried the celebration into the early hours.

Warm, generous and beautifully considered, Sophia and Hugh’s wedding was defined by flow, flavour and a sense of ease - a joy to be part of from start to finish.

14th January 2026