Alix and Ben’s wedding is one of those big days which makes you feel all calm and serene and romantic inside. They married in the chapel at Christ’s College, Cambridge courtesy of Ben’s alumni status and then dined on venison steak and Pimms Cambridge Burnt Cream over at Granary Barns in Woodditton.
I am completely and utterly lusting after Alix’s Artemis Rose bouquet which is so classically elegant and complements her beautiful lace frock perfectly. Another favourite part of the wedding has got to be the wedding favours – made lovingly by Alix’s dad and the sweetest cake toppers I ever did see – yes folks that is a deer with a teeny tiny veil. EPIC
And now I’m most definitely in the mood for a Ceilidh. Who’s joining me?
The Bride’s Fashion
I had an idea of the style of dress I wanted, but hunted high and low for the perfect dress before returning to one of the first dresses I tried on (much to the amusement of my sister, who had favoured that dress all along!). I found it in a lovely local shop, The Tailor’s Cat, where I also bought my floor length single tier Italian tulle veil. I bought a beautiful cashmere shawl from Kilts and Cashmere although I did not end up needing it on the day. The outfit was finished off with ivory ballet flats from Pretty Ballerinas. My hairdresser, Finn Jordan, came out to the venue on the morning of the wedding to style mine, my bridesmaids and my mother’s hair.
The Groom’s Fashion
Benjamin wanted a tailored three piece suit which he could wear again rather than more formal hired morning dress. He chose a dark navy blue suit from Charles Tyrwhitt and wore it with a cream tie, and the Groomsmen had matching suits with olive green ties. The suit was finished off with a pocket watch which I engraved with our names and the date of our wedding, and monogrammed wooden cufflinks for both the Groom and the Groomsmen.
Benjamin is an alumnus of Christ’s College so we were lucky to have the opportunity to get married in the beautiful Chapel there. We also wanted to get married relatively locally to make the organising easier! We followed this with a reception at the stunning Granary Barns in Woodditton.
We were looking for a colour scheme that suited both the classic elegance of Christ’s College and the more rustic venue of the Granary Barns. We focused therefore on navy blue, cream and olive green. Each table centre had a collection of cream and olive green candles, with a table number made out of wine corks. My Father lovingly made all of the favours – old tin cans filled with a variety of herbs which are now adorning the kitchens of our friends and family! My sister, also my Maid of Honour, also made a fantastic rustic wooden sign to help guests find the reception venue.
To keep with the classic and rustic theme, I had a bouquet with cream artemis roses and a range of herbs including rosemary, sage, menthe, bay and eucalyptus. The bridesmaids had a bouquet with the same herbs, and they smelt amazing! The men’s buttonholes and the corsages for the mother of the bride and the mother of the groom were made with cream artemis roses.
The Wedding Party Fashion
The groomsmen and the bridesmaids both wore navy blue, with olive green ties for the Groomsmen and olive green herb bouquets for the Bridesmaids. The Bridesmaids all had cream wraps to keep them warm and a cream sash around their navy blue dresses. The Groom and the Groomsmen also wore some (slightly greener than planned) socks from Happy Socks.
We had two readings; the first was a reading selected by and read by a close friend of ours; ‘Oh the places you’ll go’ by Dr Seuss. It was beautifully whimsical. The second reading was a religious reading read by Benjamin’s Godmother, the Songs of Solomon 2 v 10-13.
Having experienced a Ceilidh band at a friends’ wedding, we knew wanted to have the same energetic, fun for everyone dancing at our wedding.
We have always been very inspired by food and wine so this was definitely our favourite part of the wedding to organise. The caterer was the Cambridge Dining Company who owns a couple of restaurants we had visited and thoroughly enjoyed. We started with a selection of canapés, then skipped the starter and moved straight on to the main course (to ensure there was enough space for the evening hog roast!). The main course was a venison haunch steak with fondant potato and a port sauce, followed by a raspberry and Pimms Cambridge Burnt Cream (otherwise known as a Crème Brulee). In the evening we had hog roast rolls which were gratefully received after the energetic dancing!
The cake was made by a couple of our close friends, we asked for a rustic cake and it was perfect, with the bottom layer decorated to look like a tree trunk! The cake had three layers including chocolate, fruit and carrot cake. The cake was topped with Mr and Mrs deer figures to match our invitations, and stunning cream sugar roses, all still in good shape on our mantelpiece!
The most common piece of advice given to us when we were trying to find a photographer was to make sure we chose someone we would get on well with, as we would be with them all day. When I saw Jess’ website which I followed up with a telephone conversation, I knew we would be very happy to spend the day with her! Jess was wonderful and made us feel very comfortable being photographed throughout the day.