Rich & Ruth's Winter wedding at Donington Park Farmhouse was the epitome of rustic romance.
As soon as Rich and Ruth saw Donington Park Farmhouse, they knew it was the venue for their special day. The charm and character of the venue meant it was the perfect choice for a rustic and romantic wedding day. Ruth was a very DIY-savvy bride so made a lot of decorations herself. They didn't have a particular colour scheme for the day and instead chose to keep their day simple, elegant and unique.
THE VENUE TOOK OUR BREATH AWAY
“Donington Park Farmhouse Hotel was the first venue we viewed and the one we compared all the other venues too! The Farmhouse has a rustic, relaxed and special feel to it. The ceremony room – The Threshing Barn, strung with fairy lights and with exposed beams and brick took our breath away when we first viewed it. It felt so atmospheric and romantic. Similarly, the other rooms we used, including the Threshing Barn bar, the Pig Stys and the Oak Room all had original features and were strung with pretty lights – we loved it from the second we saw it! We planned our wedding in 8 short months, culminating in a wonderful Winter wedding on 28th January 2017. I spent the morning getting ready at home with my Maid of Honour, Katie, and had numerous family members visiting me in between hair styling and make-up application! Rich stayed at his parents the night before the wedding and got ready at the venue (and had a couple of cheeky pints in the bar before the ceremony too!)
Our venue needed very little in the way of extra decor – it was beautiful just as it was! We added a few strings of bunting and some extra fairy lights, and placed some lanterns along the aisle for the finishing touches. I handmade the seating plan using a crate, with table cards strung across and held in place using small flower pegs. I handmade the cupcake menu, drawing each cake so that guests could identify the different flavours. I also hand wrote the name place cards and decorated the vases for the dinner tables using lace and hessian ribbon. We bought hessian runners for the tables.
We didn’t have a colour scheme for the day – we kept the flowers, simple and elegant – white tulips with lots of greenery and foliage on the top table display and in my bouquet. We matched some of the cupcake frosting colour to the Maid of Honour’s dress – pale blue, but I felt there was no need to match everything which reflects the relaxed, informal feel of the day.”
OUR OUTFIT CHOICES WERE SIMPLE, CLASSIC AND ELEGANT
“My wedding dress was full length and sleeveless with a high neck line. It was made of lace and was mermaid style with a big beautiful puddle train. Simple and elegant. My shoes were silver pointed stiletto courts with a jewel on the toe by Jenny Packham. The Maid of Honour wore a pale blue dress, in a 1950’s style – strappy, with a cinched in waist and full skirt with layers of net underneath. The dress was completed with a cream coloured bow sash round the waist, and matching cream stiletto court shoes.
The Groom, Best Man and Father of the Groom wore navy blue suits by Hugo Boss, with white shirts, maroon ties and white pocket squares. Our choices of outfit were based on our everyday style – simple, classic and elegant.”
INSTEAD OF A TRADITIONAL CAKE, WE HAD A CUPCAKE TOWER
“During the ceremony and the reception drinks we hired a harp trio to play. They played a mixture of contemporary and classical pieces and really bought a wonderful atmosphere to the day. I had agonised over walking down the aisle for months, having lost my darling dad a few months before the wedding, and my lovely mum at the age of 16. The only person I wanted to walk down the aisle with was Rich – and so I did! I waited for him at the bottom of the aisle and we walked back up together, hand in hand. We hosted 80 friends and family for the ceremony, wedding breakfast and evening reception; our wedding day was filled with the love and smiling faces of the people we love the most.
We provided selfie sticks on the dinner tables which proved to be an endless source of entertainment for the entire day! We had a DJ for the evening reception who played a eclectic mix of music from the 60’s/70’s right up to modern day – the dance floor was never empty!
Reception drinks were glasses of Prosecco and bottles of Birra Moretti. The wedding breakfast was a three course meal: wild boar pate, roast beef carvery and chocolate and raspberry torte for pudding. All food was locally sourced – the beef was from the very same farm. There were bottles of chardonnay and malbec on the tables. During the speeches we toasted my late dad with a shot of tequila – one of his favourites! We had a tower of cupcakes rather than a traditional wedding cake with five different flavours to chose from; lemon, vanilla, caramel, white chocolate and raspberry and cherry and amaretto. We also had a cheese table in the evening for our guests to nibble at!”
TAKE A FEW MOMENTS TOGETHER
“Try and take a few moments together throughout your special day to stand back and appreciate how much you’ve achieved. Take a couple of moments to be together, just the two of you. Remember that very few of your guests know how you planned your day so if there are any mishaps, don’t stress over them – your guests will be none the wiser!
The fact that we chose to have a Winter wedding meant we had no expectations for the weather and were prepared to be inside all day, including for the photos. It seems though, that someone was looking down on us… after a couple of rain showers, the weather broke and we had a chance to get some pictures outside. Whilst our guests were celebrating inside, Rich and I witnessed the most stunning sunset and our brilliant photographers managed to capture the moments perfectly. The rest of the day was relaxed, fun and one hell of a party.”