Your Bristol & Somerset Wedding - Page number 34 - October/November 2021 (Issue 85)

We served Apple Sourz as wedding favours, as we wanted to get the party started and thought this sat well with the day’s vibe. We used empty gin bottles with fairylights inside as the table names. We went for a three-tier naked cake. The bottom tier was caramel chocolate, the next was Victoria sponge and the top was lemon. It sat on a log slice and was decorated with flowers. The top table was decorated with ivy picked from local hedges. Milk churns filled with gorgeous flowers decorated our ceremony gazebo. And our florist provided us with buckets of blooms for the centrepieces, which the mum of one of my bridesmaids arranged in jars. Friends and family had been recycling these for us, and Tristan’s mum decorated them with hessian and string. Alternative Wedding Tents, who supplied our yurt, also provided ribbons, hessian and cherry blossom, which looked pretty strung all around the tent and wound around the supporting poles. The place names were rustic-style tags tied around the napkins with some string. 34