Akunne & Karl.

October 2024, Boconnoc House.

Akunne & Karl’s golden Autumn wedding was brimming with colour & light. Their menu was a hybrid of bespoke and simply shared. Because there’s always scope for flexibility when it comes to final menu design. Five different canapes for the reception, which were served with sparkling wine and Grapefruit Spritz. Then there were two starter options- Cornish Mackerel, or crispy Feta with orange blossom honey, za’atar & tahini rich hummus. The Autumnal main was a plated dish using venison from Boconnoc Estate. And a mushroom & chestnut wellington for non meat eaters. A simple sharing platter of desserts to finish off the meal.

Incredible confetti capture.

Incredible confetti capture.

Thai beef carpaccio canape during the reception. One of five different canapes on the final menu list.

Thai beef carpaccio canape during the reception. One of five different canapes on the final menu list.

Fego waitress making sure that the Bride and Groom get their own canape platter selection.

Fego waitress making sure that the Bride and Groom get their own canape platter selection.

Torched Cornish Mackerel with apple, parsnip & wasabi remoulade.

Torched Cornish Mackerel with apple, parsnip & wasabi remoulade.

A vegetarian alternative for the Groom. Crispy feta, tahini rich hummus and orange blossom honey.

A vegetarian alternative for the Groom. Crispy feta, tahini rich hummus and orange blossom honey.

Capturing the golden hour.

Capturing the golden hour.