Your Devon and Cornwall Wedding - September/October 2020 (Issue 27)

My hair was beautifully tied in a curly up-do and for my make-up, I chose a glamorous look. I had my mum’s tiara made into a headpiece and added Swarovski crystals and handmade flowers. The accessory designer Claire Austin created this and it was beautiful. We had a cake of cheese with chutney and biscuits instead of canapés and for our evening reception, we served a hog roast followed by our sticky toffee wedding cake that was decorated with autumnal berries, figs and eucalyptus which coordinated with our bouquets - it was all so delicious! Our beautiful flowers consisted of eucalyptus, thistle, pussy willow, pampas grass and orange roses. I wore a tight-fitting dress with a sweetheart neckline, lace bodice and a fishtail skirt. This was accessorised with a pair of glittery shoes, a handmade, floor-length veil and my mum’s tennis bracelet that she purchased on Fifth Avenue in New York. I also wore some diamonds from Tiffany & Co that I borrowed from a friend. We had a polaroid guest book where our loved ones were encouraged to take pictures and sign them. Our autumnal favours were little bottles of port from a port house that we visited in Porto when Sam proposed. I designed and created our place cards and our table plan with an orange watercolour theme. It was tied with string and pegs to an old rustic ladder. We hired trestle tables to achieve a banquet feel, which was perfect for our ‘posh pie and mash’. Our table names were after the Italian cities that we planned to visit for our honeymoon. Our centrepieces were burnt orange and cream candles displayed in hurricane vases and gourds, squashes and pumpkins scattered amongst rattan plates. REAL WEDDINGS 41 