Nick wore a dark-grey tailcoat suit teamed with a dove-grey Oxford waistcoat, a floral pink tie and a pocket square to match our theme. He also had a bespoke shirt made for the day and I gifted him a Rolex watch as a wedding present. My dress was an off-the-shoulder ballgown by Essence of Australia. I had a sparkly belt added and wore a Cathedral-length veil trimmed with sequins. I had always wanted to feel like a princess for the day and I fell in love with this dress the moment I tried it on. We had chair sashes, coloured table runners and matching napkins. The room where our reception was held featured d raping on the wall and ceiling that was decorated with fairylights. We ha d blush-pink mood lighting, a starlit dancefloor and a starlit backdrop for the b and, pavilion drapes for outside and large floral LOVE letters placed next to the dance floor. My mum had pink and grey kikoi bags made in K enya that we used for our favours filled with homemade fudge. We also h ad heart-shaped paper fans for guests to use, a basket of flip flops by the dancefloor, blankets to be used outside as the evening drew in and mini clipboards with personalised activity packs and colouring pencils to entertain the children. Our mouth-watering wedding cake had a large ch ocolate and salted caramel layer with a raspberry and wh ite chocolate tier, a vanilla-flavoured tier iced with fre sh berry buttercream and a traditional fruit cake as t he top tier. We cut the cake with my grandpa’s ceremonial sword (he was in the Royal Engineers) which is what my grandparents and my parents all did at their wedding. Our guests enjoyed canapés and drinks on arrival, three-course wedding breakfast and pizza, chips and salad during the evening. We also had a cheese board, a sweetie table and a doughnut wall. “We were delighted that, after postponing our date by a year due to the pandemic, we had the wedding of our dreams, surrounded by all of our loved ones and with minimal restrictions.” – Alex and Nick 32
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