Your Kent Wedding -November/December 2020 (Issue 93)

My bridesmaids all wore different style dresses. They were all the same colour, but in silhouettes that suited each individual and that they could feel comfortable in. Their look was finished with foliage floral crowns. For the starter we ate funky canapés, followed by sharing platters for main course. They included steak, burgers, chicken, chips and salads. Afterwards, everyone helped themselves to dessert from Little Esther, the vintage ice cream van. Our table plan was made from copper tubing, with flowers tied to the edges giving it a boho- vintage look. We didn’t need place names as guests could sit wherever they wished. The centrepieces were fresh flowers, which sat on top of log slices provided by the venue. We bought mini metal plant pots and filled them with wild flower seeds for guests to plant at home and have a reminder of our woodland wedding. REAL WEDDINGS 45 