Being best friends with Andrew’s sister, Tiffany had known him for years. But it wasn’t until the time of the pandemic that they found themselves spending more time together and realised how similar they were and how much they had in common. “We definitely bonded over our love of food,” Tiffany says. “I was drawn to his kind heart, humour, strong family values and his amazing smile. He tells me he was attracted to my fun and energetic personality, my natural beauty and my incredible culinary skills!” While on a short break in Paris with his family, Andrew decided it was time to propose. The group were enjoying a visit to the Tuileries Garden, next to the Louvre, when Andrew’s mum pretended she was tired and took the rest of the family away to a local cafe, leaving the couple alone. The two proceeded to take a walk through the beautiful Parisian park and when they came across a quiet spot, Andrew dropped to one knee and popped the question, much to Tiffany’s surprise. When the couple visited Fonthill Estate they fell in love with Bake Barn. “It’s in a stunning location with beautiful views giving it the wow factor we were looking for,” Tiffany explains. “It was the perfect size for the number of guests and has an amazing industrial chef’s kitchen for our caterers to work their magic.” Tiffany and Andrew also had their hearts set on a big party during the evening and found they’d be able to do so without being restricted by an early curfew. “Many venues had a midnight cut off, whereas our wedding didn’t finish until after 2am,” the bride tells us. Read on as Tiffany shares her treasured memories of their September big day... SETTING THE SCENE Having opted for an elegant champagne, gold and ivory palette, the couple gifted their guests Ferrero Rochers as wedding favours, which fit the theme beautifully. To complement Bake Barn and its natural stone and timber interior, the eight reception tables were dressed with low fine wire flower containers, lined with moss to hide the water. These oblong vessels were filled with a selection of seasonal flowers and foliage, and were surrounded by gold-rimmed tea lights and short gold candlesticks. The 12-foot-long top table was also adorned with tea lights and candles, along with a cascading foliage garland running its full length. The couple selected a mix of white, seasonal flowers and foliage including roses, double freesia, sweet peas and luxurious scented stephanotis. The bride’s and bridesmaids’ bouquets were fan-shaped, designed to feel loose and light with plenty of movement. Floral arrangements also decorated the venue’s fireplace and ceremony room. Further tea lights were dotted throughout and fairylights hung from the Barn’s ceiling as well as trailing from the entrance into the courtyard to light the way. Here, guests could enjoy a firepit and plenty of outdoor seating, and make the most of the blankets provided during the evening. “I found some beautiful place names on Etsy,” Tiffany says. They were textured ivory card bearing the guests names in black calligraphy writing and featuring gold eyelets with blush ribbon threaded through. The arched table names, meanwhile, were crafted from frosted acrylic bearing the numbers in gold. These too were sourced on Etsy. Tiffany wasn’t looking for a traditional wedding cake and instead chose a twotier chocolate design. FOOD, GLORIOUS FOOD The couple hired a specialist barbecue catering company for the day’s dining, which included the canapés and seated three-course wedding breakfast. The couple thoughtfully contacted loved ones before the big day to check on allergies and dietary requirements, so everyone could enjoy the food worry-free. The meal began with a starter of smoked salmon, asparagus, aioli and fresh dill on bread, with a vegan option of roasted stuffed peppers with couscous. This was followed by a main course of barbecue sharing boards including drunken chicken REAL WEDDINGS 23
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