Your Yorkshire Wedding - Sep/Oct 2019 (Issue 38)

REAL WEDDINGS 29 C helsea and Tom’s wedding was so utterly beautiful that we just couldn’t wait to catch up with the couple and get their story. They met while working together at a local restaurant in Horsforth. Tom’s witty charm and Chelsea’s brutal honesty were what caught each other’s attention. Oh, and they fancied each other, of course! When it came to popping the question, Tom kept it romantic and personal. “It was a total surprise,” says Chelsea. “We were taking a walk in the park on Christmas day when he popped the question.” Chelsea said “Yes,” and they soon got to work planning their dream day at Middleton Lodge for the 19 th April, 2019. Here’s how they did it… SETTING THE SCENE When asking Chelsea what attracted them to the venue, it may have been easier to ask what they didn’t like. “It’s inherent Georgian beauty,” she starts, “the grounds, bedrooms, décor, the grand staircase, amazing food, the quirky cellar bar – pretty much everything!” As they were marrying in April, it felt right to opt for a springtime pastel theme. “We wanted a romantic style in a simple seasonal palette,” Chelsea tells us. “The mixture of roses, peonies and lisianthus in pale pinks, greens and white offset by silvery foliage was stunning.” The blooms were also used in the showstopping centrepieces alongside a large lantern and pillar candle. To fit in with the time of year, the pair thought of a quirky alternative to a traditional cake. “We had a giant Easter egg,” Chelsea explains. “It was filled with 90 truffles and we smashed it with a personalised hammer.” Silk & Ink Designs provided all the stationery for perfect coordination. “The table plan was placed on a mirrored floral frame,” Chelsea says. “It tied in nicely with the flower wall and LOVE letters – both of which were great photo opportunities!” The caring duo made a donation to Alzheimer’s UK on behalf of each of their guests and treated them to some Mini Eggs as favours. Food was a big part of the day, with Middleton Lodge supplying a mouthwatering feast. “We had canapés after the ceremony,” says Chelsea. “The wedding breakfast included a starter of tiger prawns, delicious sirloin and beef cheek main finished off with a lemon posset.” There was an incredible cheese board with English and continental cheeses, and in the evening they had a hot stotties – a delicious bread filled with Wensleydale cheese, bacon and homemade fish goujons. THE JOYS of spring Chelsea and Tom’s big day was brimming with pastel colours and pretty florals Images courtesy of Emily Green Photography 