Our wedding breakfast included a range of sharing platters. We chose the Yorkshire sharing platter for starter, the barbecue version for the main course and we finished with sticky toffee pudding or cheesecake for dessert. During the evening guests were offered kebabs to keep everyone going. Our menus doubled up as our place names, since they each had name tags attached. The big-day bake had three tiers and was decorated in white with dusky pink and sage green touches. We chose a palette of pink and white with plenty of foliage for our flowers. Our centrepieces included a mix of flowers including dried grasses in square, gold frame stands. Our table plan featured simple, elegant artwork, and our table numbers were held in rose gold frames. 36
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