We love to share the stories of The Wild Boar’s Brides and Grooms. Nicky and Gareth’s wedding brought together so many elements to ensure that their day was truly unique, making the most of all that the Inn has to offer. Here they write poignantly about how they met and about their big day.
It started at school
We met whilst at school, not as kids but as teachers. Nicky already worked there and Gareth started in the September, it wasn’t long before we went out on our first date and by June we had moved in together.
We had spent many a half term and summer holiday in the Lakes to escape the hustle and bustle of life. Therefore, Nicky thought nothing of it when Gareth booked for two nights in the lakes during October half term. Nicky did, however, wonder why Gareth suggested a walk up Orrest Head when it was pouring down, and questioned his large rucksack. Little did she know that at the top Gareth was going to get down on one knee to pop the question. All went to plan, and to Nicky’s amazement the rucksack contained a diamond ring, champagne on ice, champagne flutes and music to play our special song.
A Delightful Venue
It was the last venue we looked at. From the minute we walked in to the hotel it was everything we had desired, it simply blew all other venues away. We were made to feel really welcome and the first person we encountered was George, who epitomised what The Wild Boar was all about by showing us the rooms, the food, the facilities and the extensive whisky list. We couldn’t wait to share the delights with our closest family and friends – everything from the big comfy couches, roaring fires to the Wellington boot stand.
The next day we met Emma, our wedding co-ordinator, who was amazing! She was dedicated yet cool, calm and collected, not only that day but over the months to follow. Nothing was too much hassle.
We knew what theme we wanted for the wedding and had searched high and low for vintage props, tea cups, fairy lights and other items that would add to the uniqueness of The Wild Boar. Emma Tebbey of Tebbey & Co knew the venue really well and had vintage props in abundance. Her eye for detail meant she styled the venue perfectly.
What Shall We Wear?
After months of searching I found my dream dress – ‘Essense of Australia’ and I felt that the vintage look with a modern twist suited the venue perfectly. I fell in love straight away and couldn’t wait to show the rest of the bridal party.
The suits were no hassle at all, having a friend in the suit hire business at Groom, Warrington, meant there was no other choice. We opted for a lounge suit with waistcoat and cravat. It was all very straightforward – what a group of men needed.
Katie of Made in Flowers, Kendal, was able to take our very vague descriptions of what we wanted, and show us them in real life. She also knew The Wild Boar and the church very well which made discussions of where to place flowers and what would look good even easier.
The Wedding Day
We hired the Vintage Routemaster from Stagecoach. This was a super idea as it ensured all our guests arrived to the church together and no one had to worry about parking.
Mater Amabilis was the perfect setting. Father Kevan was simply fantastic and made each and every guest feel welcome, particularly when he broke out in song with his accordion at the end of the service.
On return from the church Adam, The Wild Boar Manager was there to welcome us with fizz. He then drove us up to the Tarn to have some very special photographs. This was probably the first moment we had had to talk properly and loved that time alone – a wonderful personal moment in beautiful surroundings.
So Much Choice!
We loved the fact that guests could choose a starter, main and desert from a choice of 3. We certainly were not disappointed, the food on both the Friday and also more importantly the wedding breakfast were as we wished… Delicious!
- Deli Board: selection of air dried ham, salami, smoked Cheddar cheese, duck liver pate, Damson Gin cured Loch Duart smoked salmon, smoked chicken breast, caper and red onion salsa, chutney, salad, colesla
w, bread and butter
- Smoked Ham Scotch Egg: hard-boiled egg wrapped in sausage meat with black pudding and diced smoked ham served with The Wild Boar secret recipe brown sauce
- Apple and Caramelised Red Onion Tart: glazed with goats cheese and topped with beetroot chutney
- 8oz Sirloin Steak with mushroom, tomato, chips and peppercorn sauce
- Grilled Salmon with king prawns marinated in ginger, garlic, paprika and yoghurt
- Braised Shank of Lakeland Lamb served with mash, pancetta and sticky red cabbage
- Sticky Toffee Pudding with Butterscotch sauce and vanilla ice cream
- Elderflower and Pear Sorbet Martini
- Banana and Toffee Eton Mess laced with dark rum, drizzled with chocolate sauce and Grasmere gingerbread crumbs
A friend made the wedding cake for us and decorated with hessian and lace. We did however also have a cake of cheese, by Churchmouse Cheese Shop, to compliment the sausage and bacon butties for the evening reception.
Our wedding experience certainly didn’t end on our wedding day. When we visit we feel like its home from home, we have met some truly amazing people who have become friends and we can’t wait to spend our first anniversary and many more at The Wild Boar.
Our thanks to Kris Clarke, Wigan, our fantastic photographer! He manage to get some amazing shots without us even knowing he was there.
Gareth and Nicky x
Weddings at The Wild Boar
See how The Wild Boar Weddings team could make your big day extra special.
If you are planning your wedding, please do get in touch with Emma, The Wild Boar Wedding Co-ordinator, who is just waiting for her next assignment and would love to hear from you!