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

Before we were even engaged, we knew we wanted a barn wedding, and we knew immediately that Wick Farm was for us. It was the perfect balance of rustic charm and something really special. It was ideal for our number of guests, with plenty of space for people to mingle and enjoy the surroundings. The owner, Sophie, was so welcoming, which made our decision even easier. We based our day around rustic florals and foliage, with a palette of Cadbury’s purple, burnt orange and lavender. We had flowers anywhere we could fit them! My bouquet was a mix of dahlias, pincushions, lavender and white cottage garden flowers. This was offset by plenty of greenery and rustic twine. The pièce de résistance was my flower crown; I’ve always wanted one and I absolutely fell in love with it. 38 Our amazing florist, Sophie from Flowers at the Conservatory, was warm and friendly and really listened to our ideas. Most people were baffled when we said we wanted orange and purple flowers, but Sophie totally got it. It was exactly how we pictured, even though we didn’t know how to explain it. Sophie’s passion for flowers was evident and everything was tweaked until it was perfect for us using blooms she had grown herself. Our table plan, signage and place names were all consistent with our invitations, which our friend kindly designed. We named the tables after places we’ve been lucky enough to visit together, from Croatia to Cornwall. The venue was full of flickering tea lights in jars and we hired a light canopy from The Light Fantastic to add warmth and atmosphere. We met Louise from Duke of Cakes at the venue’s open day and were immediately drawn to her kindness. She made us a rustic semi-naked cake adorned with fresh berries and loose flowers. Selecting flavours was the hardest bit, but eventually we opted for lemon, orange with chai vanilla buttercream and cherry bakewell.