These two lovebirds crossed paths at a young farmers’ event in 2015. It was Rachel’s first time attending, and they were supposed to play dodgeball, but their friend Suzannah forgot to bring the balls. Instead, they ended up playing British Bulldog, where Thomas attempted to rugby tackle Rachel. She simply kept running and ended up dragging him across the hall! Rachel often jokes that Thomas wouldn’t leave her alone from that moment on, which led her to agree to a date with him. Thomas reflects, “Throughout the years of living together, we’ve created a unique family that includes a dog, cats, guinea pigs, chickens, ducks, and even a hedgehog. Our ultimate dream is to establish a smallholding one day while striving for sustainability.” In 2020, Thomas purchased an engagement ring! He tried to keep it hidden until he could find a better spot, tucking it away in his jeans. To his surprise, he found that Rachel had done laundry, and the ring ended up in the washing machine! In December 2021, during the COVID pandemic, Rachel and Thomas celebrated Christmas apart because she had to isolate. While redecorating the spare bedroom, she stumbled upon a ring hidden in one of the cupboards but chose not to say anything about it. Thomas recalls, “We went out for dinner to John’s House in Mountsorrel as a belated celebration for my birthday on the 13th of August 2021. During the meal, Rach mentioned how she was sick of waiting and wanted to get engaged. Luckily, I bought the ring with me, and she could tell by the box that it had been through the washing machine! We both love our food, so this was a lovely way for us to get engaged – we overdid it though, as we decided to have the wine flight along with a cheese board and cocktails afterwards.” SETTING THE SCENE The couple aimed to create a wedding that featured delicious food, an outdoor ceremony surrounded by plants and vegetables, and the presence of their closest loved ones. With shared passions for walking, gardening, cooking, and enjoying nature, they wanted to weave these elements into their special day. The couple explored numerous venues, knowing they wanted an outdoor wedding but needed help finding the perfect spot. Rachel’s dad had been to Hampton Manor and raved about its beauty, suggesting they should check it out. The couple set up a tour, and as soon as they saw the Walled Garden, they instantly knew it was the perfect spot for their wedding. After that, they visited the on-site restaurant Grace and Savour, where they met chef David Taylor and some of the team. They were thrilled to discover that they could host their wedding breakfast there. Although the newlyweds had dined at several Michelin Star restaurants, Grace and Savour offered a unique vibe with its relaxed atmosphere, beautiful views of the walled garden, and a strong commitment to sustainability. The pair entrusted the team to do what they did best and curate the menu, with the couple only having the pick between lamb and duck for the main course. The pair had 10 courses, starting with organic beetroot tart and finishing with brown butter madeleines, with lamb lion and belly being the main. The food was incredible. The couple also designed a cocktail, including Rose Vodka, which they had made themselves. The evening food was charcuterie grazing boards served alongside cheese and two different 2015 vintage ports from the year they met. What better way to finish than with smores with biscuits made with wheat from farms that aim to improve soil health, reduce carbon emissions, and protect biodiversity? The flowers were important to Rachel; she loves David Austin Roses, so her bouquet and the groom’s buttonhole included the Edith and Darcy roses. The arrangements also included herbs and soft fruits. It was essential for them that the flowers captured the essence of the Walled Garden; they took a less-is-more approach, allowing the location’s natural beauty to shine through. Many flowers have been dried and pressed after the wedding. The couple also made confetti from lavender and roses from their garden for the day, which smelt amazing. There wasn’t a table plan, as the 32 guests were seated at one long table. The pair wanted everyone to feel like they were part of one family regardless of whose side they were from, to invoke the feeling of those once-in-a-generation celebration dinners where everyone descends on a single house to eat food and laugh. Green & Wild created the centrepieces and incorporated flowers, herbs and soft fruits that could also be found in the walled garden. The place names and stationery 33 REAL WEDDINGS
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