Morning! So…what do you think?? Isn’t it all very pretty. And what a better way to start a new week, and new blog with this gorgeous floral themed wedding. Vikki and Geoff did lots of DIY for the marquee including painting tins, bottles and watering cans for flowers. The bridesmaids and the groom are sporting custom Liberty print prettiness which really fit in with the floral garden theme. And that flower crown *heart eyes*.
I choose to wear a flower crown as we got married in the gardens and I felt this incorporated the floral style to the wedding.
A hand tied bouquet of summer flowers in bright colours and flowercrowns for me and my bridesmaid. Both ceremony and table flowers were similar colours in a “just gathered from the garden” style. All by The Whitehorse Flower Company.
The theme for out wedding ended up being ‘floral’ to reflect the fact we got married in a garden and kept using Liberty fabric for things! We wanted the day to have a fun and relaxed feel to it. We also kept it quite “DIY” where possible. Instead of hiring vases I painted and decorated tin cans and beer bottles for the table flowers and the ceremony flowers went in wellington boots and watering cans. We also hung large paper lanterns in yellow, pink and peach in the marquee and some large balloons added the final touches to the marquee (and a great photo prop!)
Geoff wore a navy blue suit from Reiss. His shoes were from Ted Baker. Geoff’s bestman also wore a navy blue suit from Reiss. We couldn’t find any ties we liked so decided to have these hand made made for Geoff and the men in the wedding party from a navy floral fabric from Liberty.
I knew I didn’t want my bridesmaid in a “traditional” style of dress and I am fortunate enough to have an incredibly talented friend who was able to make a bridesmaid dress. We choose a blue and pink floral fabric from Liberty. My bridesmaid’s baby also had a matching dress!
All the food was prepared by Charlotte Digby who owns Rookwood House with her husband. The menu was –
Starter: Sharing platter of smoked venison, jamón serrano, smoked duck breast, scotch quails egg, artichoke hearts and manchego cheese.
Main: Chicken with mediterranean stuffing and quince jus, served with new potatoes and seasonal salad.
Dessert: Lemon tart with a raspberry coulis.