The menu was a crowd-pleaser with soup to start, chicken for main and a cheesecake for dessert. Our four-tiered cake consisted of a Victoria sponge, lemon, red velvet and vegan chocolate flavours. We stuck with the rustic theme and had some peach carnations to match the bouquets. We went for rustic signage for the table plan and the order of the day. We had small floral centerpieces in keeping with the flowers on the tables, which were named after significant locations to us both. Our drinks reception was even more perfect thanks to the sunshine. Our wedding breakfast took place in a marquee with minimal décor to let the venue do all the talking. 35 REAL WEDDINGS
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