Your Kent Wedding - Jan/Feb 2020 (Issue 88)

Instead of a traditional wedding cake we had a stack of different cheeses, which we cut with Jack’s granddad’s navy sword. As a sweet treat we also had a handmade cookie tower. My bouquet, by a local Tenterden-based florist contained roses, gypsophila, germinis, and greenery in white, peach, and lilac, all hand-tied. Our centrepieces were decorated jam jars containing gyposphila or LED tea lights. We also filled the prosecco bottles that we’d been given as engagement gifts with LED string lights or a candle. Jack’s mum, Bev, made flavoured gin, which we gave to our guests as wedding favours. We didn’t have a table plan as we wanted an informal style of dining for our hog roast wedding breakfast. It went down well as it meant people who wouldn’t normally have spoken to each other started chatting. Our family friend, Roy, owns a VW Campervan and drove Mum, the bridesmaids and me to the church in it. We all walked back down the road to the reception after the ceremony. REAL WEDDINGS 55 