Facilities
The venue of Spitalfields offers a range of spaces for your reception party, to be used as you feel best, though they recommend a hearty breakfast in the Nave before retiring downstairs to dance all night long in the Crypt.
If you would like to hold your religious wedding ceremony here too, get in touch with the venue.
The Nave
Hawksmoor's bold baroque design is open, bordered by tall pillars and two mezzanine galleries. Chandeliers cast light to the space which is perfectly symmetrical save for the floral design on the ceiling, where every flower is unique.
Wedding breakfast capacity - 250 guests
Evening reception capacity - 600 guests
The Crypt
The Crypt runs under the entire length of the church upstairs and is ideal as a spot for music and festivities until midnight.
Wedding breakfast capacity - 80 guests
Evening reception capacity - 200 guests
Catering
Grayson's caters Spitalfields, using fresh and local ingredients to prepare dishes you and your guests are sure to drool over. All menus are seasonal so it's best to get in touch to find out what you could be supping on for your special day, but some example dishes are:
Starters
English tomatoes, hay smoked burrata, basil, pomegranate
Pressed chicken terrine, pickled winter vegetables, toasted brioche
Mains
Seabass fillet, baby potatoes, savoy cabbage, lemon and parsley sauce
Slow cooked venison, celeriac puree, carrots, cabbage and crisp shallots
Garden vegetable salad, smoked yoghurt, wild herbs, orange dressing
Desserts
Lychee and raspberry coulis, raspberry crémeux
White chocolate and raspberry delice
Complimentary menu tasting is included in hire of the venue so you get a sneak peak of what's to come. As well as three course fine dining, they can also provide canapés or bowl food.
Canapés
Honeycomb of goat's cheese, rye crisp bread, fig purée
Stilton beignet, walnut ketchup, celeriac
Duck breast, green onion, puffed rice, pickled mushroom
Squid and mackerel burger, confit peppers
Jam doughnut, wild strawberry preserve, lemon sherbet
Bowl Food
Sweet potato gnocchi, salsa verdi, parmesan
Potage of vegetables, confit egg yolk, thyme, crispy shallots
English duck, hog's pudding, savoury granola
Saffron lamb tagine, Israeli cous cous
Langoustine, galangal, fermented soya bean broth
Rare tuna, slow cooked egg, black olive
Mandarin brûlée, curd, jellies
Bitter chocolate mousse, frosted peanuts, coffee cream
