Emily and Charlie met in 2013 when they both attended the same school in Derbyshire. They’ve been together ever since and, says Emily, “Charlie has always been the funniest person in the room. He’s also extremely kind and caring.” It was all of these traits that attracted her to him. Charlie proposed on their ninth anniversary, while the couple were walking their Labrador, Dennis, at Curbar Edge in the Peak District. When they arrived at the top on this chilly but beautiful sunny day, with no one else around, Charlie popped the question. Although the couple went to look at several venues they kept coming back to the idea of hosting their big day on Charlie’s family farm in East Yorkshire. “It meant we could have a blank canvas to work with and we’d be able to make the day exactly how we wanted it,” Emily explains. “It’s a special place for Charlie and me. He’s grown up on the farm and I’ve been welcome there since being with him. We both adore going up there and helping out whenever possible. The views are unrivalled.” So, with the date set for 13th July 2024, planning got underway. Here, Emily tells us all about the wonderful wedding day... SETTING THE SCENE The table plan was created by Stories by Georgina Marie who designed all of the couple’s stationery including save-the-dates, invitations, order of service, menus and table names. The couple made their own place names with help from friend Sami. Each one was decorated with a sprig of gypsophila. The tables were named for years, and each one was illustrated and featured details of something special the couple did that year. They included their years of birth, the year they met, and went all the way up to 2024. The floral arrangements featured colourful pastel hues with bud vases on the tables. There was also a showstopping flower display hanging from a central beam in the marquee, plus milk churns and further arrangements for the church, which also found a home in the marquee for the reception. The bride, bridesmaids and Charlie’s grandma also created a floral entrance to display either side of the entrance sign. The tables were adorned in homemade runners and napkins in light blue, which complemented the flowers. They also held a variety of candles in different colours and sizes. The three-tier big-day bake was adorned in fresh flowers to complement the other arrangements. Baked by Let’s Talk Cake, the top tier was Victoria sponge, the middle was lemon drizzle and the bottom raspberry and white chocolate. FOOD FOR THOUGHT York-based company Blues Catering provided the wedding breakfast. “They very much fitted with our relaxed vibe for the day,” Emily explains. They served canapes during the drinks reception, followed by sharing boards for the starter, main and dessert. The starter was an Asian platter with vegetable spring rolls, duck bao buns, and chicken satay skewers. The main was a barbecue sharing board featuring chicken, pork belly and Picanaha steak with salad and wedges. The sweet treat to end the meal was strawberries and cream with Champagne and strawberry jelly, meringue shards, mini Pavlovas and strawberry roulade. Canter Events ran the bar from the drinks reception until celebrations were brought to a close at the end of the night. They served the couple’s favourite cocktails: Aperol spritz and espresso martini, as well as Champagne, beer, wine and spirits. Each reception table also had a magnum of rose along with bottles of white and red to accompany the wedding breakfast, and all assembled toasted the newlyweds’ health and happiness with their favourite tipple – baby Guiness! STYLISH ARRIVALS The bride travelled to the church with her family and bridesmaids in a vintage 1949 Bedford OB coach hired from Baldrys. Meanwhile, Charlie and his groomsmen arrived in a 1958 Land Rover Series 1 Defender, which the newlyweds also left the church in, setting off for the reception. REAL WEDDINGS 23
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