Rustic Romance: A wonderfully rustic wedding day at Calke Abbey.
Amy and Brett opted for a rustic, yet romantic, wedding day at Calke Abbey. It was full of love, laughter and jager-bombs! The day was everything they could have dreamed of and they described it as 'perfection'. Let's have a nosey at their beautiful big day…
GETTING MARRIED AT CALKE ABBEY WAS MAGICAL
Amy explains, “I grew up near Calke Abbey, so I spent my childhood taking long walks and riding my horses through the beautiful grounds. When I discovered they had started doing weddings there a few years ago, that was the decision made, luckily Brett thought the place was perfect too! I’ve always loved the place and getting married there was magical.
We went for a rustic style, to compliment the features of the Riding School. We decorated all the jars for the centrepieces, and handmade bride and groom pegs for wedding favours (with the help of some amazing friends!) We added a few quirky touches, such as an old singer sewing machine I’d found in my mother’s shed! We also had a box of props and a handmade photo booth which kept the guests amused! We had Richie Muir and his band, who kept everyone on the dance floor until well into the night.”
I LOVED HOW SPARKLY MY DRESS WAS
“I wore Fleur by Eliza Jane Howell, I loved how sparkly it was! I loved the style of the designer, and went for that one as it had tassels on the sleeves!! My bridesmaids wore platinum Twobirds dresses. The dresses were perfect, each of my girls wore the dresses differently to suit their style. Brett wore a Paul Smith suit and his groomsmen wore their own grey Paul Smith and Ted Baker suits.”
OUR WEDDING FOOD WAS INCREDIBLE
“We were very lucky to work with the very talented Black Peppermint Co to design our wedding menu. We went for a relaxed, sharing starter featuring a few of our favourite foods – cauliflower cheese, salmon and ham terrine with piccalilli. I absolutely love cauliflower cheese, and during our initial menu meeting, I was explaining this amazing cauliflower cheese starter I’d had at a restaurant, and it turned out that Adam knew the chef at that restaurant! So Adam contacted the chef and got the recipe for our menu. It was incredible! We then went for a venison main and an amazing blueberry and white chocolate pudding. For the evening, we just went with ‘beer food’ – some pizzas to soak up the Prosecco.”
OUR ADVICE FOR FUTURE COUPLES
“Enjoy every minute of your wedding day – it goes far too quickly!”