The Hotel provided us with a selection of canapés following the ceremony. We then dined on a three-course meal of goats cheese and beetroot terrine, roast chicken with potatoes and seasonal vegetables, and warm chocolate brownie with caramel sauce. The evening buffet consisted of hot dogs, burgers, barbecue ribs, chicken strips, potato wedges, salads, coleslaw and other sides to accompany an American theme. The smaller bridesmaid and flowergirl were both wearing white dresses with sage green belts and a small white headband. The teenage bridesmaid wore a sage green knee-lengthy dress and the matron-of-honour wore a floor-length sage green gown. Both had matching hair pieces. The place names were decorated with a diamanté, our names and the wedding date. The table plan was printed in sage and white to reflect the theme and the welcome sign and table numbers were made to match it. The aisle had three pillars either side with large Martini glasses on top filled with white roses and foliage. These were later placed on some of the tables as the centrepieces, while the rest had floating candles. Our favours were scratch cards placed in small envelopes, which read: “We tied the knot, now we hope you win the jackpot.” Children under 10 were given a small box each with colouring pencils, wordsearches, games and disposable cameras with a list of who and what they should take photos of such as the bride, groom, flowers and so on. I wore a mermaid-style dress with white lace detail and blush underskirt. I accessorised with a tiara and veil borrowed from my sister, as well as a matching necklace and earrings. 41 REAL WEDDINGS
RkJQdWJsaXNoZXIy MTA0NTE=