jess & rob; june 2017
photography: richard murgatroyd
flowers: dartmoor flowers
cake: country cheeses
Guests arrived at 1.30pm for Jess and Rob’s beautiful summer wedding, and a selection of beers, soft drinks, and ‘flower cocktails’ by the ponds. These included; gin, tonic & lavender syrup, prosecco or prosecco & rose syrup, and prosecco & sloe gin. All were topped with edible flowers and silver dove cocktail stirrers.
Guests were guided to their seats outside the wedding barn, ready for the ceremony at 2.30pm. Jess walked in via the rose arbour with her maid of honour, following her bridesmaids.
Jess wore the stunning Oriana by Vera Wang, and had it customised to suit her shape and style. Their overall style for the day was ‘Provence meets the Americas’, which reflected their love for travel and American country music. Their colour scheme was a mix of foliage, dusky pinks, purples, copper and gold, with their flowers being mainly lilac, peonies, roses, herbs, lavender, and eucalyptus.
They had many decor items for their wedding day, including; ‘love tree’ which was a tree of photos from previous guests weddings; a photo wall along the walkway to the bathrooms; ‘best day ever’ sign for the ceremony space; ‘the bar’ sign for the bar; a ‘whiskey’ sign for their hired whiskey bar; and ‘Mr & Mrs’ balloons for the ceremony space.
Following their wedding ceremony, Jess and Rob had their confetti throw by the ponds, before leading guests down to the lawns for their drinks reception. Here they provided a ‘pimp your prosecco’ station with rose & lavender syrup, strawberries and raspberries, and edible flowers. Plus beer and soft drinks in tin baths. Guests also enjoyed a large selection of canapés, including; parmesan & red onion croutes, tiny cottage pie fritters, crispy fried duck, tiny thai fishcakes, tiny fish & chips, mini sausage & wholegrain mash, and courgette fritters & chips.
At 5.30pm guests were seated in the marquee for speeches, after which they were served with a wedding breakfast of sharing boards, including; beef rib tip, pork and apple burgers, chicken drumsticks, mini crab cakes, goujons of sole, wood mushroom risotto cakes, sweet potato fries, macaroni cheese, and heritage tomato, courgette, basil, mozzarella and pea shoot salad. They had sharing desserts which were served in time for the second batch of speeches, and included; chocolate brownie with chocolate sauce and honeycomb, creme brulee with lavender biscuits & edible flowers, rose scented jellies, vanilla panacotta with passion fruit jelly, sticky toffee pudding topped with piped vanilla cream.
Their wedding breakfast tables were 6 long tables seating 32 guests on each. They had silver-grey tablecloths and ghost chairs, with foliage garlands running down the centre of each table. The sharing boards were served on clear risers so the garlands could run underneath. They also opted for the purple water glasses, which gave the tables an extra pop of colour and worked well with the foliage garlands and silver-grey tablecloths.
Throughout the wedding breakfast, they listened to a playlist of Jess and Rob’s favourite country songs, before moving onto the terrace for tea and coffee at 7.30pm. At 8.45pm their first dance was announced, and at 9.45pm their evening buffet of sausage rolls and cheeses was served.