Your Bristol & Somerset Wedding - June/July 2020 (Issue 77)

The reception was so much fun, but my favourite part of the day was the ceremony. It was so special to stand up in front of all our friends and family to say our vows. We replaced one of the hymns with Twinkle, Twinkle, Little Star , which is Ezra’s favourite song. We loved seeing his face light up when 140 people sang it for him. It was also quite entertaining seeing Ben’s old rugby team singing along to a nursery rhyme! The groomsmen looked great in navy tweed three-piece suits, and Ezra was adorable in matching navy chinos and burgundy braces. My bridesmaids wowed in floor-length mauve dresses with flower crowns and gold bracelets, which I bought them as thank you gifts. They had their hair styled by the talented Evie Smith, who also did my hair and make-up. My bridesmaid, Bridget, baked us a semi-naked cake with three delicious tiers of chocolate and Guinness, salted caramel and carrot cake. It was devoured in less than an hour! The Full Spoon handled our catering; we had so many compliments and there were certainly no empty bellies. We loved that the company use locally sourced produce. We started with delicious cured meats, cheese and local smoked trout, before treating our loved ones to sharing boards for the main course, with lamb, chargrilled chicken and seafood paella. We also had a hog roast later in the evening, served with crackling and apple vanilla ketchup. There were wild flowers in wellies, a glitter station complete with flower crowns and even a giant ‘MORRIFEST’ sign to add to the vibe. My favourite piece of decor was the pallet timeline, which I sanded, varnished and painted myself. Jessica’s top tip: Take some time out during the day just to be together. We found it quite overwhelming with so many people to entertain, but the drive to the reception and the couple photos were great opportunities to enjoy being husband and wife. REAL WEDDINGS 33 