Your Devon and Cornwall Wedding - May/June 2020 (Issue 25)

31  REAL WEDDINGS food from the grill that was our version of canapés. We had Thai yellow monkfish, octopus, sticky Korean pork, beef carpaccio and asparagus with hollandaise sauce. We then displayed grazing boards of charcuterie made by Travis and our friend Marc from Duchy Charcuterie using beef from my dad’s farm, different varieties of cheese, hummus, sweet potato butter, burnt grapes, pickles and focaccia from St Ives Bakery. This was finished off with a Krispy Kreme doughnut bar complete with sauces, sprinkles and glitter spray for people to make their own!” LOOKING THE PART “I wore a stunning pink dress by the designer Chantel Lauren and felt so much more myself when I tried it on than I did in any of the white gowns,” Sophie tells us. “I loved the hand-painted silk underskirt which made it feel different than anything I had seen before.” This colour was also used in the bridesmaids’ dresses. “They all wore pink like me but each had a different style because they were all different dress sizes so I didn’t want them wearing one type that they may have felt uncomfortable in,” Sophie says. Travis wore a slightly different look to his groomsmen. “He loved the jacket but it had sold out in all the other sizes that were needed so his groomsmen wore a different style that still coordinated with his,” Sophie explains. TIME TO CELEBRATE “We surprised our guests with a live illustration taking place throughout our ceremony,” Sophie tells us. “We also had an eco-glitter bar during the reception, a band, a DJ, and a flash mob to finish the ceremony that was a huge hit with everyone! The Chorus, an a cappella choir from The Falmouth & Exeter Students’ Union, performed their version of All You Need Is Love by The Beatles that made our day!” “I would highly recommend investing in a wedding videographer because the day seems to pass so quickly and it’s a magical way of reliving it.” – Sophie