Your Devon and Cornwall Wedding - Page number 37 - September/October 2021 (Issue 33)

I wore a pair of gold shoes from M&S and George bought me a heart necklace from the jeweller Zoe Lev. I also wore a pair of pea rl earrings and Jo Malone perfume - I wante d a fragrance that would remind me of my we dding day for years to come. I teamed my dress with a floor-length veil featuring a secret personalised message th at read ‘All your perfect imperfections’ inspir ed by the song All of Me by John Legend. Rebecca, the designer, did an incredible jo b! I purchased a lace overlay dress by the designer Cathleen Jia in a sample sale from Heart Aflutter Bridal Boutique based in London during the first lockdown. It was three sizes too big for me but I adored the lace pattern and was confident that I would get it altered. I found a great seamstress, Gill, through a shop called Story of my Dress and we had a Zoom call to discuss the alterations and also the creation of a slip dress to wear underneath. George took my measurements so that Gill could start making it and thankfully the lockdown restrictions eased so I was able to have a face-to-face appointment with her to try it on before the wedding. I was thrilled with how it turned out! Claire Arscott, the owner of Claire Makes Cakes, baked us a delicious four-tiered, semi-naked cake. We picked blueberry and coconut, carrot cake and lemon (of course!) as the flavours and our florist provided some flowers for Claire to decorate it with. George and I are lovers of anything lemon -flavoured so we decided to turn this citrus fruit into ou r place settings. We created a website that included all of o ur favourite lemon-based recipes and because I’m a we dding stationery designer (and designed all of the invitation s and stationery for our day), I created a label that featured each guest’s name on one side and the website address on the other. The idea was that our guests could take th eir lemons home and use them to cook our favourite recipe s. “The catering team at the venue asked us to choose one dish that would suit every guest so we chose ham hock terrine to start, duck leg as the main course and sticky toffee pudding for dessert.” – Danielle and George “I felt an overwhelming sense of love and relief on our wedding day. I was so relieved that the pandemic didn’t ruin it!” – Danielle REAL WEDDINGS 37