We had a lovely two-tiered wedding cake with seasonal pressed flowers. In true Scottish wedding style, we had a ceilidh band as our main entertainment of the evening. This went down a storm with the guests, especially some of our international family and friends who were doing one for the first time. It also felt like a very befitting location for a ceilidh, doing a ‘strip the willow’ in an authentic barn in the countryside. We opted for seasonal flowers from Sussex. Lib, our florist, was great at finding locally-grown blooms in the colours we wanted – she even managed to incorporate some of our favourites. We really wanted our friends and families to get to know one another and for the whole wedding to feel relaxed. We decided on having two long banquet-style tables with bud vases filled with a few flowers dotted here and there. We knew we didn’t want a standard wedding breakfast and Pangdean Barn created delicious Mexican sharing dishes for the mains and we opted for Eton mess as the dessert option. REAL WEDDINGS 45
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