Steve and Aimee got married during those blistering days that the summer of 2014 will be remembered for. July had been kind but the light was immense for their beautiful wedding day at Bury Court Barn, with their ceremony held at nearby St Mary’s church.
“It was the most sensational feeling that we have never experienced before,” Aimee said, of the big day. “We both feel so blessed to have had such a wonderful day that touched our souls and will be with us forever.”
Complete with a traditional Chinese tea ceremony and the most gorgeous display of origami birds interlaced into the decor of the day, Aimee and Steve embraced everything about the union of their lives.
Surrounded by 100 of their friends and family, this pair fully indulged in their overwhelming love for one another. Tears of the happy kind rained throughout the day. And the food? Well, Steve and Aimee chose canapés consisting of chargrilled vegetable and goats cheese cannelloni; thai duck and mango salad on teardrop spoons; seared beef fillet with slow-roast tomato and pesto on crostini; and king prawns with chilli, garlic and ginger.
“Jacaranda were so helpful, supportive and patient throughout our whole wedding planning process,” Aimee said. “We truly had the most perfect dream wedding and that would not have been possible without their dedication and advice, and for that we will always be truly grateful.”
For their wedding breakfast, the newlyweds opted for a menu of:
~ Sharing Starter ~
Organic Sardinian cured meats with chargrilled Mediterranean vegetables, buffalo mozzarella, courgettes, marinated artichokes, olives, caper berries and sun blushed tomatoes
~ Main Course ~
Roast breast of guinea fowl wrapped in pancetta with glazed shallot, roast garlic mash, wild mushrooms, gem lettuce, fine beans and jus
OR
Salt baked celeriac
~ Dessert ~
Fresh berry and elderflower jelly with lemon posset, crushed meringue and vanilla ice cream
“The day ran so smoothly and we felt truly blessed to be in such incredible hands. We have had countless compliments from our family and friends, complimenting the running of the day, the Jacaranda staff and of course the amazing food. Wow!”
When asked about their favourite part of the day, Aimee stated their wedding ceremony, adding: “Finally becoming husband and wife after ten and a half years together, although the whole day was complete perfection – a day filled with such happiness.”
With that, we’ll leave you with Guy Collier’s gorgeous images of the day to enjoy…
Credits
Photographer: Guy Collier
Florist: Nicola Andrews
Entertainment: Soul Factor
Cake: M&S
Stationery: Designed by Steve & printed by his dad
Makeup: Miriam King
Props/furniture/linen rentals: Bowtop Vintage
Transportation: The Classic and Vintage Car Company
Bride’s outfit: Pronovias Dolomita
Bridesmaids’ outfits: BHS Twist and Wrap dresses
Groom & Ushers’ outfits: Moss Bros