Your Surrey Wedding- December 2020/January 2021 (Issue 86)

We went for a tasteful winter wonderland theme for our big day. We had a balloon arch, artificial candles lining the stairs, lights trailing from the ceiling to look like icicles, silver sashes and plinths to bring the theme together. Our table plan was printed on an A3 board that had a wintry backdrop. We carried the theme across to the table names, place card and menus. Andrew and I visited a few venues around the local area, and once we discovered De Vere Selsdon Estate allowed outside catering, we knew it was the place for us. I’d been to a wedding there about 10 years ago and had enjoyed some spa days there, so I was pretty much sold. Once Andy saw it, he fell in love and by the second visit we was sure it was the one. The parking facilities, décor and the fact our guests could stay the night were great selling points. Our coordinator, Bianca Gardener, went above and beyond and we can’t thank her enough for her help. Robert Kursy Catering provided a three-course sit-down meal with soup to start, a roast dinner for main and a choice of two puddings. In the evening, we had a buffet of English and Caribbean food. Our caterer went above and beyond to make our day special, and we were really pleased with their service. In keeping with our wintry theme, we had large glass vases filled with crystals and white hanging flowers. Andrew decided to make our delicious wedding cake. 42