Your East Anglian Wedding - August/September 2020 (Issue 44)

Our four-tier wedding cake was made by an incredibly talented family friend. The topper featured me, David and our two labradors. Our favours where personalised M&Ms in little white organza bags which I tied with twine and wooden hearts engraved with our names and the wedding date. I bought a big frame for the table plan, backed it with hessian and used natural twine and pegs to attach the seating lists. We booked the wedding for July in the hope the weather would be nice and it turned out to be the hottest day of the year. The marquee attached to the barn for the wedding breakfast was ideal as the team could then clear the ceremony seating and get ready for the DJ while we were eating so none of the guests saw the turn around. The centrepieces were milk churns filled with flowers to match the bouquets and the table numbers which were handmade. Bressingham Hall doesn’t need a huge amount of décor as the venue speaks for itself. We provided our own pick ‘n’ mix station made from rustic wooden crates with a range of sweets in jars and personalised bags. Safe to say there wasn’t much left to take home. REAL WEDDINGS 39 