My stepdad arranged a car for me and my dad. We had long banquet tables, we were on a top table with two extra seats and, as we have three sets of parents, we rotated who sat next to us for each course. We had canapes to start with and Pimm’s, prosecco and beer from a local brewery at the reception drinks. Our wedding breakfast was a three-course meal starting with sharing boards, a main of panroasted stone bass and chocolate torte caprese with raspberries and crème fraiche for dessert! The bridesmaids were in satin rust-coloured dresses. They bought their dresses from different places but they turned out to be an exact match in fabric and colour. The centrepieces were made by my florist. She used a mixture of glass vases and filled them with the same flowers as my bouquet. The floral decorations had a relaxed/boho style with autumn blooms in rich and earthy tones with pops of orange teamed with pampas, bunnytails and preserved and bleached foliage including dahlia and toffee and quicksand roses. Our cake was a lovely two-tiered creation that was a rust and orange hue, served on a wooden log. 45 REAL WEDDINGS
RkJQdWJsaXNoZXIy MTA0NTE=