Robbie and I decorated the space with wellies fille d with flowers, greenery, fairylights and draping white fabric. The cake was a three-tiered design made up of coffee and walnut, lemon and Victoria sponge from Flowers and Cakes by Sophie. Lottie’s Kitchen provided the food. We had a sharing platter with homemade bread to start, lamb, chicken or stuffed butternut squash for the main and banoffee pie, sticky toffee pudding and crumble for dessert. We also hired La Petite Crepe as our evening caterer. Our flowers were peach and white roses, lisianthus, gypsophila, eucalyptus, thistles and Thlaspi. For our favours, we gave our guests wildflower seeds that said ‘let love grow’. We chose to get married at Borwick and Priest Hutton Memorial Hall as it meant we could do everything ourselves and plan the day exactly how we wanted. 40
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