Our shoot is set within the beautiful Victorian glasshouse at Le Manoir aux Quat Saisons, amongst the bountiful fruit and vegetable gardens of this Michelin-starred venue. Nestled within the beautiful Oxfordshire countryside, this incredible venue celebrates the gastronomy of its Chef Patron, Raymond Blanc OBE, using the finest ingredients, all grown on its own grounds. The 15th-century manor is the epitome of luxury; an elegant countryside retreat with all the feels of Provence.
Le Manoir Aux Quat Saisons
This shoot was inspired by the still-life art of the Dutch Masters. Our wedding celebrates the abundance of the season. It also echoes the eco-friendly ethos of Chef Patron by using organic and seasonal produce. Le Manoir Aux Quat Saisons was the most ideal backdrop we could have ever asked for. Seasonal fruits can be found throughout the styling. Fresh figs, golden apples, amber plums and pears and ruby grapes tumble across the table, and feature throughout the hand-painted watercolour stationery and fabrics. The florals feature English-grown flowers. Large jewel-coloured chrysanthemums nestle within foraged foliage. As if they've grown out of the ground! And that incredible cake, that resembled an aged gold vase, filled with handmade wafer paper florals.
Sustainability extends to the bride's modern-day and evening looks. Made from organic and vegan materials, they are both luxury pieces. The designer has redefined the luxury market with her innovative sustainable ethos. She was also among the first to introduce sustainability to the bridal industry. The bride's modern look is complemented by elegant Hollywood waves and understated make-up. The groom goes classic with a black tuxedo, swapping his bow tie for a hand-painted silk cravat and handkerchief for the evening. The bride's jewel earrings subtly complement the look.
Perfume:
Autumn Vibes by Mason Margiela
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