Rachael & Claire got married with us last month, a super exclusive affair with no guests. They arrived at the venue the day before by chauffeur driven car – lovely!
Their outfits were a surprise for each other so they wanted to get ready separately and not see each other until they met for their actual wedding ceremony.
Claire got ready in the honeymoon cottage
and Rachael got ready in the annexe.
The brides asked our resident florist Amanda from Flowers et al for white and blue flowers for their bridal bouquet and a buttonhole. Talking to the brides about their flower choices, they asked her to avoid blue thistles – no problem! Using white roses, white pieris, tiny blue hyacinth flowers and blue clematis she created this beautiful bridal bouquet with all the Spring feels.
Using the same flowers, Amanda created this exquisite boutonniere for Rachael. Amanda and I both prefer using this tiny wax flower in preference to the more common gypsofila which smells really unpleasant. The wax flower lasts so well in bouquets, buttonholes and is perfect for hair flowers.
Just as an FYI on two bride weddings, it’s up to you whether you have 2 bouquets, 2 buttonholes or 1 bouquet and 1 buttonhole. No extra charge if you want 2 bridal bouquets, all included in the service.
Rachael was waiting for Claire in the wedding barn and I think we were all feeling a bit emosh by the time Claire walked down the aisle carpet in her white suit and gold boots.
After their wedding ceremony, Rachael and Claire went down to the terrace for champagne and canapes
which included West Country cured Coppa with roquito pepper crostini, Scottish smoke house salmon and chive cream blinis, marinated bocconcini with olive and sun blushed tomato.
We’d lit the fire a few hours earlier and set up their table for eating with a cake table for their little wedding cake. It was the first time they’d seen it all and they were super happy with it. Their dining table was dressed with a silver grey undercloth, dark blue water glasses, blue runner, crystal red wine goblets, silver charger plates and blue napkins. The bridal bouquet was repurposed as the table centre piece in a bark vase to bring the rustic touch they wanted.
Their wedding cake made by Boo To A Goose was chocolate sponge with fresh raspberries covered with a buttercream icing and fresh flowers provided by Amanda to match the bouquet. The cake sat on our blue glass cake stand with a silver grey table cloth, raw white linen runner, white and blue candle holders and a silver cake knife.
Clare our elopement photographer took Rachael and Claire off round the gardens and the woods for their couple pics – wellies on!
When they got back from their photos, they tucked into a 3 course wedding breakfast of Cornish crab cakes with red pepper, star anise & sweet chili jam followed by duck breast, bubble & squeak, celeriac puree and merlot jus and finishing off with chilled chocolate fondant, salted butter caramel, hazlenut brittle and Kahlua ice cream. They’d brought their own red wine to go with it all.
A beautiful March day for such a lovely couple – we were so pleased to share your day with you!
See more of our real elopement weddings over on our real elopement gallery page.