After the ceremony, guests were treated to mouth-watering canapés of bruschetta, Dutch beef croquettes and slow-cooked duck tacos. The wedding breakfast was served a little later on, when everyone sat down to a main course of roast chicken with Sussex mushrooms and dauphinoise potatoes with pancetta, sugar snap peas and a tarragon velouté. Dessert was a delicious white chocolate and raspberry cheesecake with honey and marmalade ice cream. A harpist welcomed guests before the ceremony and continued to wow them with her ethereal sounds during the drinks reception. As celebrations moved into the evening, a DJ took over, filling the dance floor. “The weather was perfect and we were thrilled to be able to marry outside,” Emma remembers. “But our favourite part of the day was the evening with all our guests dancing and the surprise saxophonist playing on the dance floor.” We asked the bride for her top wedding-planning tips. “Try to enjoy the process,” she says. “Once you’ve found your dream venue, look on their socials to help pick suppliers who’ve been to the venue before to get ideas or recommendations.” REAL WEDDINGS 35
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