Your Bristol & Somerset Wedding - Page number 37 - June/July 2021 (Issue 83)

We added a personal touch to proceedings. My mum made our incredible wedding cake, and I handmade our place settings using laurel leaves from our garden. The venue’s caterer, Searcy’s, provided a beautiful three- course dinner. There was a starter of spicy parsnip soup, followed by a beef wellington and Belgian chocolate truffle tort for dessert. My adult bridesmaids wore the Penelope from Maids to Measure, while my cousin was in an ivory dress from Next. They all had faux fur stoles to help keep them warm – it was an outdoor wedding in December! The men looked handsome in blue suits and grey waistcoats from Skopes, teamed with blush pink accessories. I wore the Maribella dress by Mori Lee. It was a ballgown shape, which is what I had always dreamed of. I loved the low back style and the fact it had the perfect amount of sparkle. REAL WEDDINGS 37