Your Sussex Wedding - Page number 41 - August/September 2021 (Issue 92)

My dad is known for growing sweet peas and he grew them in abundance for the big day. Petra from Sussex Florals made sure to include them in all the main centrepieces as well as in the little jars that lined the middle of the banquet tables. She also created all of the main displays including the tractor, the ceremony table, the Land Rover and flower arch, as well as the bouquets. Nick, an avid tennis fan, mowed a court into the grass outside the marquee to allow an impromtu match or two. Everyone helped themselves to a family-feast style banquet. It helped to break the ice between guests who didn’t know each other and created a sociable atmosphere. The caterer knocked it out of the park and several people told us it was the best wedding food they’d ever eaten. For the main course we devoured dishes such as flat iron steak, turmeric roasted roots, halloumi and pumpkin seed fritters, and avocado and mango salad. Inside the marquee we created a celestial midsumm er vibe, with stars and floral patterns the main focus. “As three indulgent puddings were on the menu we decided to host a cocktail hour instead of having a cake.We got guests in the mood to party with espresso martinis and raspberry collins.” I wore a dress by Fara Sposa. It was boho and classic, the perfect blend of everything I like. In the evening Tin Roof Pizza delighted guests w ith a whole pizza each. The cool vintage van also brought som e theatre. REAL WEDDING 41