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

Jamie chose swing jazz band Stardust to play at our evening reception. They performed a great mix of songs with plenty of modern hits. They had everyone up on the dancefloor, and were a highlight of the evening. Having eaten at The Spa Hotel in the past, we knew we were in for a treat when it came to the wedding breakfast. We had lots of lovely canapes alongside a selection of welcome drinks. Then, we started the meal with a chicken terrine, followed by a slow-roast rump of beef for main, and tiramisu for dessert. Our wonderful suppliers styled our venue beautifully with white drapes, uplighting and white chair covers with sashes to match the bridesmaids’ dresses, which were sourced especially. We also added a few decorations ourselves, including heart-shaped fairylights, table numbers and a Mr & Mrs sign for the top table. We had a fantastic tasting with Nicola at Bonney’s Cakery - every flavour we tried was amazing. We chose a three-tier bake covered in buttercream, with a different flavour for each layer: coffee and walnut, raspberry and white chocolate, and lemon and poppyseed. The moment I met Charlotte from The Floral Workshop, I knew I was in safe hands. The flowers were perfect and just as I’d envisaged. My bouquet consisted of pale pink peonies, pink and white roses, and eucalyptus. She also provided the centrepieces, which were glass fishbowl vases sat on round mirrors filled with blooms. My sister, Charlotte, designed the table plan incorporating shades of pink and flowers. REAL WEDDINGS 49 