Your Glos and Wilts Wedding - Dec/Jan 2019 (Issue 18)

REAL WEDDINGS 31  L izzie and Tim met at primary school and remained good friends throughout their teenage years. “We finally started dating in our early twenties,” Lizzie tells us, “and after 22 years of knowing one another, we decided to tie the knot.” The couple became engaged on holiday in Lombok, Indonesia. “It was a lovely surprise when Tim asked me to marry him after watching a beautiful sunset together,” Lizzie explains, “although I did have a slight inclination that he might because he was carrying a bag around with him on the holiday that clearly showed what appeared to be a square-shaped box inside!” SETTING THE SCENE “We had both dreamt of a white wedding and pictured the driveway of The Kingscote Barn covered in snow as we arrived to look around the venue,” Lizzie tells us. “We loved the simplicity of the barn and the fact that the entire day for up to 60 loved ones could be held in one location. Our guests travelling from as far as New York and Vietnam could stay in the cottages available in the grounds which was another deciding factor.” The couple share a joint love of skiing so themed some of their seasonal wedding around this. “Each table was named after a ski resort that we had visited,” Lizzie tells us. “Our top table was named after our favourite destination, Les Arcs in France, and we had a large image of a ski map mounted on to reclaimed wood that we attached the names to in order to look like ski runs,” Lizzie explains. The place names were hand-written by Lizzie and tied to the napkins with twine, topped with a piece of fresh rosemary in memory of those who were unable to be there on the day. The couple loved the canopy of fairylights that was draped from the ceiling of the barn. “It was a real showstopper and looked so magical,” Lizzie tells us. “We had white petals lining the aisle and hurricane lanterns placed at the front of it. We wanted to bring the outdoors in so gathered logs and had piles of them placed throughout the reception area with candles decorating them. It gave a festive, rustic look and was a low-cost way to create maximum impact. We were also lucky to have snow on our special day, just like we had hoped for!” The couple chose elegant candelabras holding lit candles as their centrepieces. “We wanted lavish table decorations so chose wreaths made from white avalanche roses and foliage,” Lizzie describes. “Our other flowers complemented these, with hydrangea and eucalyptus styled in our bridesmaids’ bouquets and a selection of meaningful blooms placed in my bouquet. My florist, Emily, helped me pick these and together we decided on twister spray roses and ranunculus, among others, mixed with hydrangeas and eucalyptus. The trailing ribbons finished it perfectly and the cluster buttonholes that we designed also featured spray roses and eucalyptus tied with twine.” “I made our wedding cake,” Lizzie tells us. It was a wonderful three-tier design featuring carrot cake, a lemon-flavoured sponge with a lemon curd filling, and a coffee and walnut layer. It was decorated with fresh flowers and topped with a wooden cake topper. The couple fed their guests mini fish cakes to start followed by Orchard beef with buttered mash and honey-glazed root vegetables. “I’m a vegetarian,” Lizzie tells us, “so this option was an important choice. We opted for butternut squash risotto with pea tendrils followed by a classic sticky toffee pudding with butterscotch sauce and Chantilly cream.” LOOKING THE PART Lizzie’s dress ended up being totally different to what she had