Your South Wales Wedding - March/april 2021 (Issue 78)

Ibrahim and I had a Mediterranean-style grazing table and a beautiful barbecue in the evening provided by Cobbles Kitchen. Our big-day bake was a five-tier creation from Be lla Cakes that we placed in a large brass frame. We decorated our venue with gold charger plates, glassware, an acrylic welcome sign and matching decorative signs. For our centrepieces, we had a trail of flowers in gold antique style goblet vases from The Luxe Touch with intertwining candles. We went for mink, bright pink and cream flowers from Best Buds by Samara. We were due to get married in June 2020, but du e to COVID-19, we had to postpone our wedding until September. We didn’t want to d elay it again, so we decided to go ahead with an intimate micro wedding with 20 guests. W e couldn’t think of anywhere more perfect than Gileston Manor Estate. It’s such a be autiful and intimate venue, and we were able to have our dream wedding outdoors in t he secret garden. For us, it ended up being exactly what we wanted, and we wouldn’t h ave had it any other way. 34