FLOWER POWER “I completely fell in love with the work of our florist,” says Egle. “I wanted flowerheavy, bold blooms with no foliage or greenery, and she provided exactly that. Our table flowers included maroon peonies and peachy nude, coffee latte and blush roses. I wanted something to my taste rather that what was trending right now,” she says. For the centrepieces, matching flowers were placed in jam jars and surrounded by a mixture of ribbed and extra thin burgundy and nude candles. “For our place names we processed animated polaroid pictures of our guests and instead of place cards, we asked them to find their faces, not their names,” Egle explains. “We sat everyone on four tables based on their relationship to us and named each table: Bride’s Ladies; Bride and Groom; Groom’s Family, Beloved Friends.” TEARS OF JOY For the favours, guests were treated to a gift-wrapped traditional Lithuanian mead drink. “Midus is consumed in Lithuania during weddings, so we continued that tradition,” says Egle. Their two-tier lemon curd-flavoured cake was finished in buttercream and decorated with cascading rose petals that complemented the rest of the floral styling. Zetter Townhouse created the big-day menus. “We had Champagne on arrival, a three-course sit-down meal, followed by petit fours with tea and coffee and cocktails in the bar afterwards, it was all lovely,” she says. A live vocalist performed a varied repertoire from 1920s swing to presentday pop and soul, vintage jazz and latin styles. “Everyone loved her, she was fantastic,” Egle recalls. Looking back on their day, Egle and Jason have so many happy memories. “I love that Jason got teary at the altar and was trying his best not to burst into happy tears when he saw me,” she says. “We thoroughly enjoyed our relaxed day and so did our guests. It was so ‘us’ and we wouldn’t change a thing.” 35 REAL WEDDINGS
RkJQdWJsaXNoZXIy MTA0NTE=