Your London Wedding - Sep/Oct 2019 (Issue 67)

REAL WEDDINGS 47  the space the moment the ceremony ended to walk us up the aisle,” laughs Kat. “They played two sets, the second during the first round of food.” Indeed, food came courtesy of a Mexican street food business, Killa Dilla, who provided meat, vegetarian and vegan tacos as well as rice bowls in the evening with traditional Mexican accompaniments. This less-formal style of dining meant that the couple’s guests were free to sit where they chose and eat at leisure. Once the tables had been cleared, the couple kicked off the evening do with a bang – literally, thanks to a duo of pinatas hung from the ceiling for Kat, Colin and their guests to crack open. All this delicious detail was pulled together by planner Laura Devine who, Kat notes, saved the day with her contingency plan. “The weather, following several weeks of heat wave, was absolutely horrendous. Laura worked very hard to ensure the event worked seamlessly, despite much of it planned to take place outdoors, not least the catering. Umbrellas were sourced and guests were ushered out a group at a time to collect their food.” OOTD With such a clear theme, it’s no surprise that this creative bride and groom chose outfits in keeping with their fiesta style. Kat’s halterneck sheath dress by Vera Wang was complemented beautifully by her enormous Mexican flower crown, while Colin wore a navy blue suit by Sandro, teamed with a flaming orange tie, pocket square and socks and a Mexican chilli buttonhole. Colin’s groomsmen wore matching navy suits with bright accessories while Kat’s bridesmaids went bold in orange scuba cut dresses.