Ruth and Will met studying at Northampton University. “We lived in adjacent flats and think we first started talking at a party, but neither of us can actually remember for definite the first time we met!” says Ruth. “Will says he was attracted to me because I always make sure people are OK and looked after; whereas Will always makes me feel calm. He also always listens and is very thoughtful – and it doesn’t hurt that he’s a pretty good cook!” Will proposed to Ruth while out for a walk in a little village called Marton cum Grafton. “We’d been together for around eight years and were just coming out of the strict Covid lockdown measures,” continues Ruth. “Will had unbeknownst to me already paid for my engagement ring, and was waiting for the right moment to pick it up. He wanted to catch me by surprise – and I certainly wasn’t expecting him to pop the question on a muddy dog walk! It was the perfect proposal, and he’d even arranged for us to have a meal in the local pub afterwards to celebrate.” The couple set the date for the 23 October, 2022, choosing Yorebridge House for their big day. Here, Ruth tells us more about their amazing wedding… LOCATION, LOCATION When it came to where to wed, there was no question that the wedding would be in Yorkshire. “We love being outside, so were drawn to being somewhere scenic and beautiful,” says Ruth. “We wanted to have the ceremony and reception in the same place for ease and to avoid travelling on the day, and also wanted somewhere that felt intimate and homely. We knew that Yorebridge House was the venue for us as soon as we walked in. It’s a beautiful hotel and the staff were so friendly. We also loved how we were able to personalise much of our day, too.” Another selling point for Ruth and Will was the venue’s catering. “We love food and Yorebridge provided amazing cuisine and more,” continues Ruth. “On the day guests were given a choice of rolled duck terrine with Granny Smith apple and celeriac; cured salmon with beetroot and watercress, or salt baked celeriac with King oyster mushroom and truffle to start. This was followed by Wensleydale lamb with fondant potato and creamed cabbage; gilt head sea bream with tomato and olive; or potato gnocchi with butternut squash and salsify. Then, for dessert, friends and family enjoyed custard tart, nutmeg and raspberry sorbet; or dark chocolate brownie with hazelnut and praline ice cream. And it didn’t end there! In the evening the venue prepared a cheeseboard and served it alongside our cupcakes. We love cheese so it was delicious – even if I did get chutney on my dress!” 33 REAL WEDDINGS
RkJQdWJsaXNoZXIy MTA0NTE=