Our centrepieces were gold stands with fresh flowers from our fantastic florist, Every Occasion Floral Design & Venue Styling. For our catering, we chose tomato basil tartelette to start, blade of beef with vegetables for the main course and crème brulée for dessert to add a French touch to the wedding. Jason’s sister got married at The Mount Hotel and his parents celebrated their 40th wedding anniversary there, so we already knew about the property. When we visited and the team opened the doors to the Great Hall, we knew it was the place for us. We were able to get married in the garden and it could accommodate all our guests overnight, so it was perfect. For the ceremony, we put a voile draping in the gazebo with some white flowers and greenery. We also added two columns with similar flower arrangements on them. Jason’s mum and sister created our wedding cake. Everyone was blown away by it. There were three tiers and each of them had a different flavour. It was decorated with white icing, gold leaves and flowers. As I’m French, I wanted our signage to be in both languages, as some members of my family don’t speak English. We created the welcome board, table plan, table numbers and menus ourselves, all with the same design. It was difficult to decide on the favours, as I wanted something easy to transport since we had guests coming from overseas. In the end, we went for a white candle with our names and wedding date on it, finished with a gold ribbon. 22
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