Your Berks, Bucks and Oxon Wedding - Page number 39 - October/November 2021 (Issue 91)

I styled my dress with a sheer Cathedral-length veil to ensure the detail on the back of my dress could still be seen, two beaded hair clips, a pair of stud earrings and a pair of silver Jimmy Choo sandals which I loved. We decided on a mouth-watering four-course menu of seared scallops to start, a fillet of beef wellington served with horseradish potato purée as the main course (with a vegetarian option also available), a trio of desserts including a baby scon e with strawberries, miniature chocolate brownie and lemon posset and a cheese course to finish with three local varieties served with chutne y and biscuits. I wore a dress from the Ella Rosa collection by Kenneth Winston (style no BE470). From the moment I became engaged, I started researching dresses and fell in love with this one. I managed to find a bridal store that stocked it so that I could try it on but it was 80 miles away! I tried on three other gowns before this one, and all of them looked beautiful, but when I saw myself in this dress, I burst into happy tears! Our guests dined on canapés during the drinks reception and wood-fired pizzas in the evening. We chose dried flowers for the bouquets and buttonholes that could still be enjoyed long after our wedding. Our single-tier lemon-flavoured semi-naked cake was made by a family friend. It tasted delicious and was just the right size for our party. “The event manager atWasing, Nikki, was great because nothing was too much trouble in the build-up to our wedding, or on the day itself. She helped us navigate the postponement and ensured that everything ran smoothly.” − Samantha and Ben REAL WEDDINGS 39