An Essex Wedding - January/February 2021 (Issue 96)

We picked up 40 pumpkins from Foxes Farm to d ecorate the day. They were on the staircase, the cake table and piled int o vases with fairylights to dress the aisle. We even had two on the top tab le, which had Mr & Mrs written on them in gold lettering. We went for an autumnal, glamorous feel, with a palette of burgundy, blush and gold. My bouquet consisted of ivory roses, wax flowers and burgundy hydrangeas. On the tables, we had tall gold frames decorated with flowers to fill the space. We stood under a gorgeous floral arch for our vows and then we had it as a backdrop for the reception. Our three-tier cake was a lovely champagne colour decorated with ruffles, sparkles and roses. Each tier was a different delicious flavour: raspberry and white chocolate, salted caramel and chocolate orange. The Fennes was the second venue we visited out of eight. As soon as w e arrived, we thought it could be the one . We loved the grounds, the beautifully decorated house and the pavilion with its twinkling fairyl ights and overhead drapes. 42