Your Surrey Wedding - Jun/Jul 2019 (Issue 77)

Our bake was made by Lucy at Stable Cottage Cakes. We decided to choose Lucy because we admired that she rescues ex-battery hens from all over the country and re-homes them. We opted for a four tier semi-naked cake. It was made up of three flavours, vanilla sponge, Victoria sponge and lemon drizzle. We decided against formal favours and instead went for flip-flops. Our guests loved the idea, and it gave their feet a break from wearing heels. Dan and his groomsmen wore navy suits from Moss Bros. They opted for a similar design, but Dan’s had a check pattern to help him stand out. My dress was from Viva Bridal in Woking, which has now unfortunately closed. Choosing my dress was the first thing I did. I ended up falling in love with a gown I never would have picked and placed my order immediately. REAL WEDDINGS Our caterer Kalm Kitchen was fantastic. The three-course wedding breakfast consisted of chicken salad, beef and a patisserie bar where our nearest and dearest could choose their own desserts. Later in the evening we had pulled pork baps and chips served in cones. The bridesmaids chose blush floor-length gowns with a satin bow from ASOS. The service from all our suppliers was second to none. We felt stress-free and reassured that they had everything under control. 59 