The entrance to the marquee was decorated with flowers and Alex and Guy gave each guest a packet of wildflower seeds as one of their favours. “The other one was a cork with Alex & Guy and our wedding date printed on it that our wine supplier had printed for us,” Alex explains. “Our wonderful florist had also made a large floral spiral that was wrapped around one of the central poles inside the marquee, as well as tall centrepieces using varieties that complemented one another which tied everything together. We had a couple of gold urns in the church that were repurposed to sit behind the top table, and the pew ends were also tied around the external marquee poles. The only floral aspect created for the church that wasn’t reused was the half arch over the entrance which looked fantastic in the family photographs.” The couple’s decision to hire a wedding car was a last-minute one that they’re glad they did. “We had a black and white Royale Windsor to take my parents and me to the wedding which also transported Guy and his best man from their hotel earlier that morning,” Alex tells us. “With the reception being so close to the venue, the original idea was for us to walk to the field along with everyone else, but it was wonderful to go for a 10-minute drive around the block in the sunshine with the roof down after the ceremony. It turns out that that’s the only time we got alone with each other all day!” The catering was taken care of by Simon who had recently taken over at Alex’s parents’ local pub where he had transformed its food scene. “He created some delicious dishes using fairly local, seasonal produce,” Alex explains. “Our guests were offered a choice of five canapés during the reception and for the wedding breakfast, the main course was banquet-style food that everyone could share. There was roasted lamb shoulder with salsa verde, peri-peri butterflied chicken, fire-roasted potatoes with blackened courgettes, and light summer salads. Most of the main course was cooked on an open fire and we strategically placed one of the grills within sight of the guests to add a little theatre! Cheeseboards were placed on the tables in time for the speeches instead of dessert and there was a doughnut wall later on. During the evening, guests tucked into chicken sliders, lamb flatbreads and roasted veggie paninis. This went down a treat with any guests who weren’t permanently attached to the dancefloor!” Alex says. Guy’s sister is a keen baker, so the couple trusted her with the task of making their wedding cake and she did not disappoint. “It was a three-tier naked cake featuring three different flavours and buttercream icing,” Alex describes. “It was decorated with flowers and a brushed-gold cake topper.” LOOKING THE PART Alex wore the dress called Astrid by the designer Suzanne Neville. “I went along to my appointment at the Beaconsfield-based Ellie Sanderson “Go to your dress fitting with an open mind because you never know what you might find.” - Alex “Our guests pre-booked bell tents in the adjacent field to stay in overnight.” - Alex and Guy 45 REAL WEDDINGS
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