Introduction

Elegance at The Old Vicarage Boutique

Ella & Callum's wedding at The Old Vicarage Boutique is the epitome of elegance! With classic all white décor and an abundance of dark green foliage, the vibe was relaxed, and intimate with a dash of luxury. The couple said their vows and celebrated surrounded by their closest friends and family. Their venue was absolutely dreamy too, so we are super excited to share their special day with you...

Details

The Need to Know
Venue
The Old Vicarage Boutique
Location
Nottighamshire
Ceremony
53
Breakfast
53
Reception
75
Dress
The Dressing Rooms Halesowen
Flowers
VAAS Florist
Cake
Southwell Cakery
Photographer
Aaron Cheeseman

TELL US ABOUT YOUR WEDDING VENUE...

The Old Vicarage Boutique just gave off a vibe that made us feel at home from the moment we first walked in. From the amazing smells to the elegant decor, everything is just fabulous. We wanted our wedding to be quite intimate and to have a personal touch, which is exactly what we got and more!”

DESCRIBE THE STYLE OF YOUR WEDDING...

“The overall theme was a glamorous but classic white wedding. Everything from the flowers to the bridesmaids dress. With plenty of green foliage to make the flowers stand out. The bride hand wrote the mirrored table plan and the acrylic signs and menus on all the tables. All the candle table favours were handmade too.”

WHAT DID YOU ALL WEAR?

“The bride’s dress was the Enzoani ‘Lexi’, a beautifully lace embroidered dress with a low back, hint of sparkle on the straps and flowing lace mermaid train. Bridesmaids wore a classic satin gown in ivory by Sorella Vita. Groomsmen all in tuxedos from Next. The inspiration behind all this was a timeless, classic, clean wedding.”

WHAT DID EVERYBODY EAT AND DRINK?

“For our drinks reception we had bottles of corona for the men and pimms for the ladies, with fentimans soft drinks for anyone under 18.

We also had a selection of canapés:

Mini fillet beef Rossini with truffle and pate served en croute.
Sweet red onion and brie tart served with and without crispy pancetta.
Local asparagus spear and Camembert wrapped in Parma ham with a hollandaise dip
Sticky pressed pork with bourbon smoked BBQ glaze and apple slaw.

Then for the wedding breakfast we had:

Starter:
Creamed local mushroom on toasted brioche with tarragon and white truffle.

Main:
Braised blade of beef with beef dripping fondant, wilted greens, celeriac puree and veal jus.

Main (vegetarian):
Honey and mustard glazed root vegetable ‘tarte fine’ with fontina cheese, baby herb salad and cider vinegar syrup.

Dessert:
Warm sticky toffee pudding with rich butterscotch sauce and vanilla ice cream

With Prosecco for toasting and house wines on the tables.”

HOW DID YOU ENTERTAIN THE GUESTS?

“We had ‘Nottinghamshire Harpist’, Louise Lowe playing for our ceremony and drinks reception. Laura Ashley lawn games to keep the guest entertained. Then in the evening we had Ellie Sax to liven things up and get the party started.”

ANY WORDS OF ADVICE FOR FUTURE COUPLES?

“Book everything as early as possible so you can relax and enjoy the run up to your big day without any stress.”

You can get your next fix of wedding inspiration right here!

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