Skip to main content
catie & dan july 2017 bride and groom by barn

photography: helen cawte

flowers: dartmoor flowers

cake: cut me off a slice

Guests arrived at 2pm for Catie and Dan’s early July wedding, and enjoyed a choice of elderflower fizz or prosecco, before being ushered to their seats for the ceremony at 3pm.

Following the ceremony, guests were guided to the lawns for the drinks reception and served with a choice of prosecco, gin/vodka & tonic, lager & ale, or elderflower for the non-drinkers. They also had canapés of brochettes of mediterranean vegetables, honey and wholegrain mustard sausages, tiny thai fishcakes, and crispy fried duck with chilli sauce.

Catie & Dan’s overall style for the day was natural, green, white, blush, and lilac, and they chose silver-grey tablecloths and ghost chairs for their wedding breakfast. Deborah from Dartmoor Flowers made a ceremony arch which was then moved down to the marquee as a garland for the top table.

Guests were seated in the marquee at 5pm and Catie & Dan chose to have their speeches first. The starter of either heritage tomato, basil and mozzarella salad, or scotch egg with pea shoot salad was then served, followed by a main course of either a fillet of corn fed chicken, clotted cream mash with creamed leeks and bacon, a fillet of salmon and warm potato salad, or wood mushroom risotto cakes with red pepper puree. They went for the dessert trio to finish, which included; summer trifle with honeycombe, meringue kisses with lemon curd, and eton mess with rose scented cream.

At 8pm guests moved to the terrace for tea and coffee, and Ever After’s sweet trolly was open with personalised sweetie bags for Catie & Dan, fitting in with their wedding style. At 9pm they cut their cake (provided by ‘cut me off a slice’) and moved into their first dance.

Their evening entertainment was music from ‘The Fat Cats’, and they had Taylor’s Tavistock running their paid bar. Their evening food was cheese & biscuits and they also served their wedding cake.