I didn’t want anything too complex for the centrepieces, so we chose fairylight gin bottles and floral arrangements placed on wood log slices, surrounded by green eucalyptus and olive branches. We had candle holders filled with water and a floating candle on the top. Our top table had one long wreath of eucalyptus and olive branches with beautiful white roses from Holly & the Ivy. The ballroom can seat around 180 people, but we only had 30, so we had to get creative and make the room feel more intimate. We, therefore, hired fairylight screens that were three meters high and cut off mo re than half of the room. It was actually quite beautiful as the entire wall wa s white and sparkly! Our table plan was particularly easy to organise as we only had five tables. We wanted to make things as personal as possible, and the limited numbers allowed us to do this. As part of the rsvp process, we asked people to take a selfie of themselves holding the card and send it to us. What they didn’t know was that we printed out all the photos and used them on our seating plan. The cake was made by William’s mum, who is a very talented baker. I’m not overly fond of cake and would choose chocolate chip cookies over any dessert, but William likes it, so we compromised and had a beautiful cake, but the inside was all cookie dough! We wanted to embrace that it was a COVID-19 wedding, so a month before, we sent everyone personalised face masks and hand sa nitisers to use on the day. The men had emerald green masks to match the bridesmaids’ dresses, and the women wore light pink versions. Both the masks and the b ottles had a personalised logo with our initials and wedding date on. We tied the knot at St Andrew’s Church and chose Richmond Hill Hotel for our reception because it has breathtaking views across Richmond Park, a luxurious interior and modern accommodation. 50
RkJQdWJsaXNoZXIy MTA0NTE=