Your Surrey Wedding - October/November 2019 (Issue 79)

We wanted to have our wedding in one venue to avoid lots of travelling. When we visited the Gate Street Barn, we fell in love with its laid-back feel and neutral décor. Plus, we loved meeting the on-site cows and office dog, Basil. Our caterer, Pesto Food, helped us create the perfect menu. We included a nod to James’ Welsh roots by having spring lamb, and as we couldn’t choose just one dessert, we had a trio of sticky toffee pudding, rose panna cotta and crème brûlée. In the evening, we offered our guests marshmallows, halloumi and chips. James and I chose a three- tier bake from Marks & Spencer and a personalised topper from Not On The High Street. For the centrepieces, we chose roses, peonies, delphiniums, stocks and ranunculi placed in small vases interspersed with gold pineapples and tea lights that smelled divine. We used a moon gate to display our table plan and as a backdrop for the ceremony. I had just finished walking down the aisle when there was a big crash. Our moon gate was knocked off balance and the registrar had to take evasive action to stop it from falling over. Everyone burst out laughing, but the flowers still looked great! 44