Your East Midlands Wedding - June/July 2020 (Issue 38)

My dad and I travelled in a cream Morris Minor and we had an Austin Shearline for the bridesmaids and my mum. Canapés were served during the reception, then we skipped starters in favour of more meat and side options for the main barbeque so everyone could get stuck into the feast! Matt wanted a mix of darker colours with grey as a key hue for his suit. He likes textured and different patterns such as tweed and dogtooth – we found a combination which worked well together! Our cake had four-tiers; it was a semi-naked dripping design with shards of white chocolate, meringue kisses and macarons. The flavours included chocolate and salted caramel, white chocolate and raspberry, lemon drizzle and hummingbird. (A banana-pineapple spice cake which originated from Jamaica). 41 My was the Osini dress by Pronovias, bought from the bridal shop Noble & Wright in Leicester. It featured a combination of tulle, chantilly lace and guipure. I was drawn to the dress as the guipure is so different from typical floral laces, it gave a nod to a boho feel and I loved the scallop hem too! The floristry blew me away when we walked into the venue, they made my vision come to life and guests still mention how amazing the flowers were! The bridesmaids wore different tones of grey and each had a different style that they picked themselves. As they’re all different shapes and sizes, it was important that they loved the dress they’d be wearing all day. The younger bridesmaid had a rose gold sequin top to tie in with the metallic décor. REAL WEDDING

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