Your Bristol & Somerset Wedding - Oct/Nov 2019 (Issue 73)

My best girls and I had hair and make-up trials before the wedding to make sure we had our looks perfected. I wore my hair in a high up do with lots of volume and curls, finished off with a pretty hair vine alongside scattered pearls and crystals. I wore the amazing Almeria by Pronovias. It had a high lace neck and a tulle ballgown-style silhouette. I accessorised with a custom-made cathedral-length veil and sparkly Swarovski jewellery. My something old was my mum’s garter, which had my grandparents’ wedding rings sewn into it. They’ve sadly both passed away, but were madly in love for 50 years. Their marriage is a great inspiration for me. The men all looked dashing in navy Italian tailcoats with blush accessories. Lee wore a different waistcoat to the groomsmen to stand out, and he had a personalised pocket watch in memory of his grandad. The bridesmaids wowed in coordinating fishtail-style gowns, and my bridesman rocked a fab slim-fit navy suit with a bow tie. We had lots of personal touches throughout the day. There were light-up letters spelling “Mr & Mrs Brown”, pictures of our loved ones, our story in photos and a personalised puzzle guest book. The bridal party made a real entrance in three ivory vintage Beaufords, while our friends and family travelled from the church to the venue on a double-decker bus. I worked closely with Kerry from Angel’s Kitchen to design the wedding cake of my dreams. It was a seven-tier masterpiece made up of 11 cakes, featuring edible lace, intricate piping, sugar flowers, a monogram, edible glitter and sparkle lustre. There were five delicious flavours: spiced rum fruit cake, coffee and caramel, chocolate truffle, salted caramel and lemon drizzle. Kerry also made vegan and sugar-free bakes. REAL WEDDINGS 39 