Your East Midlands Wedding - Feb/Mar 2019 (Issue 30)

REAL WEDDINGS 35  called Jean, which is his late Grandma’s name. It felt like she was part of our day in a small way at least.” Rather than carrying posies, Lindsey’s best girls wore beautiful wrist corsages and the bridal bouquet was made up of white O’Hara roses, avalanche roses, pale blue delphinium, blue eryngium and white ranunculus. “It was relaxed and free flowing and tied with silk ribbon,” she says. GORGEOUS STYLING Similar flowers were used throughout the décor. The tables were decorated with antlers and there was a beautiful gramophone filled with blooms. For the centerpieces there was a mixture of terrariums and geometric lanterns brimming with petals, moss and fairylights. “On our top table we had milk and beer bottles that were sprayed gold and also filled with arrangements. I liked the idea of having a mixture of styles and I was really pleased with how it came together,” says Lindsey. Luggage tags with gold keys tied together with cream and rose gold ribbon were used as place settings and for the children their name places had unicorn and animal tags. Giant LOVE lights stood at the end of the aisle and became part of the dancefloor at night. There was a ribbon and light canopy over the ceremony area off set with the beautiful drapes separating the three parts of the riding school venue and stunning chandeliers lit up the bar. “My dad also decorated a vintage bike full of flowers to have at the entrance – it looked beautiful alongside our bespoke welcome sign.” MOUTHWATERING MENU For favours, guests were treated to macaroons in miniature cake domes that were covered in edible shimmer dust to match the theme and if that sweet treat wasn’t enough, their four-tired cake consisted of cherry bakewell, white chocolate with salted caramel, lime and coconut and lemon cake flavours. “It was decorated with patience roses and looked and tasted amazing,” says Lindsey. The wedding breakfast was just as impressive. “I can’t recommend our caterers enough – they gave us so many options and invited us for an amazing tasting day to try everything,” she says. The sharing main course included rib eye steak, coca cola braised pork and lime infused salmon. The meal was finished off with a trio of desserts made up of a dark chocolate tart, lemon zest brûlée and Eton mess parfait. “We chose pizzas for our evening food, which were also delicious.” There was an acoustic set during the drinks reception before a live band filled the dancefloor in the evening. “They were amazing. They even learnt our first dance song for us, which was by Bright Eyes, the band that we went to see on our first date.” Lindsey’s top tip: Make sure the day's about you. There are so many opinions but we did exactly what we wanted and I wouldn’t have changed a thing.