Rachel and Stuart were looking for their dream wedding venue in Berkshire. When they attended the Wedding Showcase at Wasing Park, they knew they had found the one.
“From the long driveway to the stunning buildings and overnight accommodation, Wasing Park had everything we could possibly have wanted,” explains Rachel.
Setting an April wedding date, it was time to start planning.
Design and Décor
The happy couple wanted to create a theme that was soft and romantic with a bit of an edge. As they got engaged in New York City, they decided on a New York themed table plan and chose blush pink, ivory and metallics as their colour scheme.
A clever assortment of decorations set the scene beautifully. Storm lanterns and pillar candles adorned the Garden Room while fairy lights were draped around the beams in the Castle Barn.
“They looked so pretty and twinkly when the sun set,” smiles Rachel.
Tables were kept relatively simple with floral arrangements in silver candelabra and blush pink and gold sparkly lollipop favours.
All About Flowers
Flowers played a key part in the day, from the stunning arrangements beside the registrar’s table to the table centrepieces and the beautiful garland on the top table.
The bridal bouquet consisted of pink Avalanche roses, pink peonies, ivory ranunculus, ivory anemones, and pink astilbe, while the bridesmaids carried peonies and ranunculus.
“Joanna Carter put together the most beautiful flowers,” says Rachel. “She also kindly gifted us a decorative floral heart which was hung up outside the Garden Room.”
And the Bride Wore…
Rachel wore style 2776 by Madeline Gardner for Morilee, a stunning lace gown with crystal beading and scalloped hemline.
“It was about the fifth dress I tried on and I fell in love with it,” she smiles. “As the neckline was high, I kept my jewellery simple and also chose a veil and hair vine.”
Continuing the Style
Stuart and his groomsmen looked the part in slim fit navy and black checked suits from Moss London. Meanwhile, Rachel’s two adult bridesmaids were wonderfully elegant in blush pink chiffon dresses by Adrianna Papell.
“They were simple with gorgeous Grecian-style draping and embellished shoulder straps,” explains Rachel.
Following their ceremony in the Garden Room, guest spilled outside to enjoy cocktails and canapés on the terrace and lawn.
Moving in to dine, the on-site catering team created an exquisite wedding breakfast with a deconstructed vanilla cheesecake for dessert.
“The fillet of beef main course was absolutely delicious,” says Rachel. “We still can’t believe that the amazing chefs were able to serve 80 perfectly cooked fillets!”
All About Cake
Designed by Samantha at The Pretty Cake Company, the cake was a real work of art, incorporating rose gold and copper accents, a beautiful sugar rose and the initials of the happy couple. Three flavours included carrot with orange zest buttercream, vanilla with raspberry curd buttercream and chocolate brownie with salted caramel buttercream. Delicious!
As the sun went down, live band, ‘Alive’ performed. They started with an acoustic version of ‘You Took The Words Right Out of My Mouth’ by Meatloaf for the first dance, ramping up the tempo when everyone else joined the dance floor.
“The band were incredible,” smiles Rachel. “They really added to the party atmosphere. I don’t think Stu or I left the dance floor all night!”
The newlyweds also hired an Airstream photo booth filled with the most amazing props for some fun photos. Finally, wood-fired pizza with different toppings proved to be a perfect choice for the evening menu.
“I loved every second. I was anxious about walking in to the ceremony room but seeing Stu standing at the front with the biggest grin on his face instantly stopped any nerves I had. I just focused on him. It was really special.”
Images © Bowtie and Belle Photography