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Zoe & Ben, July 2017

bride and groom by river

Photography: lucy turnbull   |   Flowers: amanda randell   |   Cake: edible essence


Guests arrived at 1pm for Zoe & Ben’s tropical wedding, and enjoyed drinks served by Taylor’s Tavistock until being seated for the wedding ceremony at 2pm.

Zoe and Ben had dreamed of getting married in the ‘great outdoors’ and chose to have a celebrant ceremony in our orchard, instead of a legal ceremony in our licensed barn. They had guests seated on the ghost chairs, and decorated a number of the small apple trees with colourful ribbons to match the bridal flowers. Zoe arrived into the ceremony from the back of the orchard with her dad and bridesmaids.

Following their orchard ceremony, guests were guided to the lawns by the wedding celebrant whilst Zoe and Ben had a short legal ceremony in the wedding barn. A glass of prosecco was given to guests, and Taylor’s pay bar was open throughout the day.

Their overall style for the day was ‘Tropical Elegance’ with a vibrant colour scheme including greens, dark purple, tropical orange, and raspberry red. Amanda Randell created the most magnificent tropical floral chandelier (a first at Ever After!) which hung above the top table. Zoe and her bridesmaids had brightly coloured bouquets, and the gents had a purple coloured buttonhole. They had green tablecloths and wooden chairs for their wedding breakfast, and flowers from Amanda as their centrepieces. Their tables were named after fictional places from Lord of the Rings, and they had a brilliant table plan to display them. Their cake was in-keeping with their colour scheme too, consisting of mainly oranges and purples, and designed by Jennifer and Edible Essence.

Zoe wore a beautiful silk-satin fitted gown and had a lace-trim veil which complimented the dress perfectly. Ben had a navy suit with a bright orange pattered tie and pocket square. They both looked magnificent.

Their wedding breakfast took place at 4.15pm and consisted of a starter of either chicken liver pate or a summer salad of herb and edible flowers, courgette flowers, parmesan and avocado. Their main course followed and was a choice of beef rib tip with clotted cream mash and a red wine sauce, or wood mushroom risotto cakes with sweet pepper purée and pea shoots. TO finish they opted for the dessert trio of vanilla panacotta with lime jelly and honeycomb, passion fruit tart with clotted cream, and chocolate truffle cake with clotted cream and edible flowers.

Speeches followed the wedding breakfast before guests were invited to the terrace for tea and coffee. Taylor’s Tavistock provided the bar for the evening, with Jack to Jack playing their evening music. They cut their cake at 8pm and went into the first dance, which kicked off the evening’s party. Their evening buffet of fish and chips was served at 9.30pm.