Your Kent Wedding - Nov/Dec 2019 (Issue 87)

REAL WEDDINGS 39  Jade and Ollie celebrated their nuptials on a chilly December day at Hayne House Images courtesy of Lawless Rose Photography I t’s hard to miss her beautiful smile,” says groom Ollie of the first time he met his bride, Jade, at a bar in Folkestone. It wasn’t long before this encounter on a night out blossomed into a relationship and Ollie proposed on 3 rd December, 2017. The pair were enjoying a Christmassy day out, ice skating at Somerset House in London accompanied by Ollie’s two brothers and their partners. As they ventured out on to the ice, Ollie led Jade over to the Christmas tree, got down on one knee and presented her with an engagement ring. Jade says: “I love Christmas, so the setting was perfect and it was well worth the 10-year wait.” Here bride Jade shares her account of their wedding day, 1 st December, 2018… SETTING THE SCENE It’s a family tradition – from Jade’s grandparents, parents, auntie and uncle to her sister and brother-in-law – to get married at St Leonard’s Church in Hythe. The beautiful church just had to be the ceremony spot for our couple. For the reception, Hayne House was the venue of choice. Jade explains: “It was the only venue we went to see. We loved the new orangery and how simple it was to make it completely your own.” The plan for their December wedding was to style the venue in a wintry theme without it being, as Jade says, “too Chrismassy.” The bride continues: “We filled the venue with candles, foliage and fairylights.” Rebecca from The Flower Shop Hythe was responsible for bringing the couple’s vision to life, creating four hanging moons for one end of the orangery with centrepieces the same shape to mirror them. “There was eucalyptus everywhere; it smelled amazing,” the bride remembers. Clear balloons by Julie at The Red Balloon Company were tied to the chair backs. The table plan and numbers were both printed by Lilac and White, and the stylish place names were carved in walnut paired with super-cute salted caramel and chocolate button Tiddly Pot favours from Hotel Chocolat. A further sweet treat came in the shape of the beautiful wedding cake, expertly baked by the talented mother-of- the-bride. It comprised four tiers of fruit cake and was decorated with handmade beading and plenty of seasonal foliage. “The food was fantastic,” Jade remembers. “Clare from Touchays could not have been more accommodating. She went above and beyond to make our day perfect. She asked for our favourite foods and tailored a menu to suit us. Everything, from the canapés and four-course meal to the evening spread, was presented beautifully and tasted delicious.” LOOKING THE PART Jade wore Eol by Pronovias.“Originally, I’d pictured a long sleeved “