Your Kent Wedding - July/August 2020 (Issue 91)

We sprinkled confetti on the tables and dotted fairylights around the reception room. We made our own table plan from a collage photo frame, and the place names were also handmade. Our tables were named after some of our favourite Arsenal players. This was our way of including a nod to the team in our theme without the whole wedding being devoted to it, as Sam would have liked! My auntie made our delicious wedding cake. It had three tiers – one of lemon, and two of classic sponge. It was covered in ivory royal icing and decorated with blush pink blooms and a satin ribbon. A classical guitarist entertained guests as they arrived, as well as during the ceremony. We dined on a starter of ham hock and beetroot terrine, with a goat’s cheese tart option for our vegetarian guests. Main course was chicken breast wrapped in Parma ham, served in a creamy white wine sauce, or guests could opt for the tomato and red pepper gnocchi instead. We finished the wedding breakfast with a raspberry panna cotta or chocolate fudge brownie. REAL WEDDINGS 43 