Your East Anglian Wedding - Apr/May 2019 (Issue 36)

I used embroidery hoops for the order of the day and hand-stitched the time for each event and a small illustration to go with it. “ Neither of us are great fans of traditional wedding cake so we opted for a three-tier Victoria sponge, which we both like. I made the clay heart favours, inscribed them with each guest’s name and pressed lace samples from my wedding dress into them for extra detail. EMMA AND DES’ LITTLE WHITE BOOK Photography | Tatum Reid Photography | tatumreid.com Ceremony venue | St Benet’s Minster Catholic Church, Beccles | saintbenetsbeccles.org Reception venue | Hales Hall | haleshall.com Dress | Katrine Mogensen Bridal Couture | katrinemogensen.com Hair and make - up | Millie Rose Hair and Beauty | millierosebeauty.co.uk Bridesmaids’ dresses | ASOS | asos.com Groom and groomsmen’s suits | Debenhams | debenhams.com Cake | The Norwich Naked Cake Co. | norwichnakedcakes.co.uk Flowers | Oops a Daisy Floral Design | oopsadaisyonline.co.uk Routemaster bus | Coach Services | coachservicesltd.com Entertainment | The Blue Lion Band | bluelionband.co.uk Catering | De’Ath Hospitality | haleshall.com Evening food | Christophe’s Crepes, Norwich | christophescrepes.co.uk I made clay pots for the table plan planted with succulents to reflect our greenery theme. The tables were named after important places in our lives which were pressed into each pot using dried alphabet pasta then fired and glazed. The guests’ names were hand-stamped on to lollipop sticks, which took ages! We spent ages collecting vintage coffee jugs in pastel colours for the centrepieces. The table names were tied to the handles and the jugs were filled with willow twigs tied with old photos of us with our guests at various events. “We used Hales Hall caterers and one of our favourite parts was the enormous Mediterranean platters we had for starters. We loved the way it got everyone talking as they passed around the array of antipasti to share.” “ “ Des and I love crepes so we had delicious savoury and sweet ones served from a vintage van for our guests to enjoy in the evening. 44