It is always tempting, when reflecting on the extraordinary submissions to Your Scottish Wedding Awards, to say that this was a year like no other. In 2023, this is beyond question.
This is evident in the quality of entries that are being submitted into Your Scottish Wedding Awards, which bring together examples of the brilliance that exist across the Scottish Wedding industry.
It is our enormous privilege, and it will be an exceptionally difficult job for our judges, to spend time distilling all the entries once they are all in, into shortlists that represent excellence. We know how important it is to recognise the outstanding achievements that exist at every level of our amazing wedding industry, which help bring people’s hopes and dreams to life as part of their 'Big Day'. The success of a couple’s wedding day is something which is unique as it brings such a wide variety of suppliers together to make it a reality.
So we are delighted to celebrate with you, and extend our thanks and congratulations to everyone who will be shortlisted!
Arrival drinks are served in the ballroom foyer
Take your seats in the main ballroom
Dinner is served
Elaine C Smith will commence the award ceremony
Dance the night away into the wee hours
Evening buffet is serves in the main ballroom
Nightcap in the bar
If you are attending the Awards evening, you will be responsible for your own travel arrangements and travel costs to and from Glasgow.
There are two main train stations into Glasgow if you have chosen to travel by rail. Queen Street Station, or Glasgow Central which are both similar distance to DoubleTree by Hilton Glasgow Central.
There is Buchanan Street bus station, which will require a short taxi ride down to DoubleTree by Hilton Glasgow Central or is within walking distance.
If you’re travelling by car, there is ample secure and covered car parking near the hotel if you’re choosing to stay overnight.
Confit Duck Croquette,
served with a Spiced Red Cabbage and a Plum Chutney
Butternut Squash and Artichoke Croquette
served with a Spiced Red Cabbage and a Plum Chutney (V)
Brisket with a Haggis Crumble,
served with a Peppercorn Sauce, a trio of
Potatoes and Honey Roasted Seasonal Vegetables
Seven Layered Vegetable Wellington,
served with a Peppercorn Sauce,a trio of
Potatoes and Honey Roasted Seasonal Vegetables (V)
Apple & Pear Tart Tatin,
served with Cinnamon Ice Cream and a Butterscotch Sauce (V)
Tea and Coffee