Niamh and John met via a mutual friend and got on like a house on fire from the get-go. “We made each other laugh and it just felt really natural when we went on our first date,” Niamh shares. Once he’d decided to propose, John booked a surprise weekend away in London. The couple enjoyed a trip to the theatre, followed by dinner and John popped the question when they got back to the hotel. Niamh’s parents got married at St Mary’s Church in Lymm, so the couple decided to tie the knot here too, right by Lymm dam. “I always wanted wedding bells,” Niamh explains. When it came to the reception venue, the two looked at many Cheshire venues, but fell in love with Arley Hall and Gardens. “It’s stunning, has gorgeous grounds and the staff are so lovely and helpful,” Niamh explains. “We really felt like they’d look after us!” So, the date was set for 27th July 2024, here the bride tells us all about the big day... SETTING THE SCENE The couple picked a palette of jewel tones and combined these with plenty of personal touches. As John is half French, they opted for macaron wedding favours and since Niamh is an avid reader and English grad the table centres were second hand hardbacks tied with ribbon. “Our florist was absolutely lovely working with us on these,” Niamh says. Nikita from Feel Good Florist created the arrangements in gold vases for the centrepieces, as well as a long and low display for the top table. She also made the buttonholes and bouquets in gorgeous jewel tones, which included purple dahlias, roses, blue delphiniums and peacock feathers for the bride. The cake, iced in dark green, brushed with gold, was adorned in sugar flowers to match the fresh ones in the arrangements. VINTAGE VIBES The couple hired vintage cars for the bridal party’s journey from church to venue. “We wanted something timeless and elegant, and they were just perfect,” Niamh remembers. “Both Arley and the church were very helpful with disabled access and parking.” EAT, DRINK AND BE MERRY Following the “I dos,” guests were served a mouth-watering selection of canapés including sticky sausages, mature cheddar bon bons, salmon fish cakes and blush tomato arancini. “We wanted a selection that allowed everyone to find something to enjoy,” Niamh explains. For the wedding breakfast, the couple chose a heritage tomato and goat’s cheese tart to start, followed by a main of beef or a vegetarian option of risotto. The meal finished with white chocolate and raspberry pots served with lavender shortbread. “Barretts Caterers were able to make vegan options of both our starter and dessert,” Niamh says. “We picked menu options we’d enjoyed and thought others would like too and that wouldn’t be too heavy in the middle of summer.” The couple preferred to select their own wines opting for corkage rather than a package. LOOKING THE PART The bride wore Elspeth by Ellis Bridals. “The staff at Bethany Hannah pulled this one for me and I instantly fell in love,” Niamh remembers. “It was elegant and classic, and I loved the buttons REAL WEDDINGS 13
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