Your Cheshire and Merseyside Wedding - November/December 2020 (Issue 54)

In the evening we served “posh dogs” with caramelised onions and Cheshire cheese sauce, and crepes complete with toppings. Plus making our own ice creams was so much fun. We decided on a Brazilian banquet barbecue from The Flaming Gourmand. It’s food we love and it tied in well with our relaxed theme. We enjoyed picana steak, maple chicken, and chimichurri portabello mushrooms. The tables were named after places that Stuart and I share happy memories of. Each name was printed alongside a photo of us at the relevant spot and framed to complement the centrepieces. For some tables the centrepieces were large candles in vases, surrounded by the same flowers as my bouquet, as well as smaller candles in jam jars. For others, we had candelabras, decorated around the base with flowers, and accompanied by floating jam-jar candles. Instead of a traditional wedding cake, we wanted something different, so we opted for six tiers of different flavoured doughnuts. This fitted with our relaxed vibe, allowing guests to pick and choose anytime they wished. We wanted our table plan to be striking, complement our theme and reflect the candlelight. So, we customised a large mirror and decorated it with flowers in our colour palette. REAL WEDDINGS 35 