Your Berks, Bucks and Oxon Wedding - Page number 41 - June/July 2021 (Issue 89)

Paul wore a navy tailcoat suit teamed with a blue waistcoat, cravat and a buttonhole in the same tone as the red bridesmaids’ dresses. I wore a stunning lace dress called Bronwyn by the designer Anna Sorrano – I loved it! I teamed my dress with a pair of customised Converse trainers. Our bouquets and other floral arrangements contained foliage teamed with cream and red blooms to set our colour theme. We added a romantic ambience to our venue with giant light-up LOVE letters and atmospheric lighting. For our centrepieces, we displayed wildflowers in Budweiser beer bottles which is Paul’s favourite beer. Our delicious gluten-free carrot cake was a bespoke design. It featured the incredible mountains seen on our Canadian adventure, where we became engaged and all of our pets. We chose a gluten-free wedding breakfast menu that included a main course of Mediterranean chicken served with rice made by the expert catering team at the venue. We gave our guests gluten-free popcorn as favours – not only was it tasty, it looked good displayed on the tables. “We enjoyed our delicious wedding breakfast and speeches, there was a guessing game as to how long my dad’s speech would last!” – Kat REAL WEDDINGS 41