Your Gloucestershire and Wiltshire Wedding- February / March 2021 (Issue 25)

with the food choices printed on ivory card.” The couple decided to donate to Cancer Research and give their guests badges as favours because Adam’s mum and Shaughney's grandmother have both battled with the disease. “We paired these with personalised Love Hearts sweets in grey organza bags with silver wooden name tags attached,” Shaughney explains. The couple fed their guests a variety of mouth-watering options prepared by the team at the venue including pan-roasted chicken supreme and a black bean, sunflower and flax seed burger served with crushed pea guacamole and sweet potato fries as main courses. “The delicious desserts included a trio of lemon tart, chocolate trifle and dark chocolate terrine. We also had our showstopping grey and white four-tier wedding cake with sticky toffee pudding, chocolate orange and prosecco and raspberry layers. During the evening, we opted for a Mexican feast of chicken fajitas followed by chocolate-dipped strawberries and a popcorn machine and candy cart,” Shaughney says. The cake stood centre stage on a silver sequin tablecloth surrounded by tea light votives and scatter crystals, as did the pimp your prosecco and guest book. They also had a large white twig arch framing the entrance to the ballroom, and fairylights cascading from the ceiling. “Adam and I added bunting to the twig arch printed with Mr & Mrs Loveridge and chose dove-grey organza chair drapes featuring a crystal buckle that complemented the organza table runners. I also decorated the staircase with 30 vases containing LED candles which looked so romantic.” The couple wanted plenty of flowers incorporated into their special day. “We hired a 6-foot floral hoop to use as a photo backdrop and the wonderful team at the venue provided large foliage and floral hoops draped from the ceiling,” Shaughney describes. “My ivory bouquet and my bridesmaids’ posies were very similar, the only difference being that mine included diamante sprays and was much larger. They all featured avalanche roses, freesia and gypsophila while the groomsmen each wore a single white spray rose and fern buttonhole tied with a silver ribbon. The corsages were a single white spray rose teamed with white freesia and gypsophila, and bundles of gypsophila were hung from the pew ends in the church. There was also a long floral arrangement placed on the top table and foliage wrapped around the staircase in the manor house.” LOOKING THE PART Shaughney chose the dress style no 1751 by Kenneth Winston. “I had already tried on more than 40 gowns before this one but as soon as I put it on, I knew it was the one ,” Shaughney tells us. “It was a tight-fitting style with a sweetheart neckline, long train, an illusion back and it was decorated with crystals. I accessorised it with a cathedral-length veil trimmed with lace embroidery, diamond teardrop earrings, a delicate hairpiece and ivory sheer heels decorated with jewels. My mother-in-law gifted me a blue and silver bracelet as my something blue .” Adam and his groomsmen wore navy suits with grey and white check waistcoats. “Our groomsmen wore navy ties and grey pocket squares whereas Adam wore a silver satin tie with a matching pocket square,” Shaughney explains. “Our beautiful bridesmaids wore silver satin multiway dresses with silver shoes and matching clutch bags.” TIME TO CELEBRATE During the ceremony and the drinks reception, Shaughney and Adam hired a pianist to perform instrumental versions of their favourite songs. “We also hired a DJ and a dancefloor because we both love to dance and thought this would be the best way to get our guests up and mingling! They loved the varied selection of music and we also hired a photobooth which was a massive hit!” REAL WEDDINGS 23