With a helicopter entrance and surprise fireworks, Brogan and James’ summer wedding was full of wow factor. It truly was a day fit a royalty, with a princess pink colour scheme to match…

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The proposal

The attraction was instant when Brogan and James first met. “I had instant butterflies – I had never felt a spark like it,” Brogan recalls. The couple got engaged over dinner on the bride-to-be’s birthday.” James ordered me my favourite dessert and then got down on one knee,” Brogan says. “I was totally surprised but over the moon – it was such a happy moment.”

The bride’s outfit

Brogan first spotted the dress of her dreams in the pages of Wedding Ideas, and once she had tried on the Mori Lee fishtail design at Busy B’s Bridal in Grantham, she was hooked. “It was fitted and glamorous, and made me feel like a princess,” smiles Brogan. The bride accessorised her look with a crystal tiara, sparkly veil and statement peeptoe heels from Christian Louboutin’s bridal range.

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The groom’s outfit

James looked dashing in grey tails, worn with a pale pink cravat and pocket square and a single rose buttonhole. “He looked perfect, and when I saw him, I got butterflies, just like when we first met,” Brogan says.

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The bridesmaids

Brogan’s four bridesmaids were blushing beauties in their pretty pink full-length gowns from Ted Baker. They carried bouquets of pink and ivory roses.

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The ceremony

The couple were married in a religious ceremony at St Mary’s Church, Greasley, with the bride walking down the aisle on her father’s arm. “The moment we were pronounced husband and wife was just amazing,” Brogan says. “I couldn’t stop smiling.”

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The reception

Brogan and James travelled in A-list style from their ceremony to the reception, arriving at Shottle Hall, a Victorian country house in acres of Derbyshire countryside, by helicopter. The couple picked a baby pink, cream and white colour theme, and hired Rachel from Wedding Event Design Studio to dress the venue. The guests were entertained with a photo booth and a mouthwatering chocolate fountain.

Brogan and James also splashed out on two wedding cakes – a three-tier creation with layers of banana, chocolate and raspberry ripple cake for the daytime reception, and a lavish tower of 200 cupcakes in the evening. “The only disappointment was that James and I didn’t get to eat any, as we were too busy mingling!” Brogan laughs.

“We also had an unexpected fireworks finale – a wonderful surprise from our parents.”

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The honeymoon

Brogan and James travelled to Mexico, where they experienced adventures including parasailing boat trips and swimming with dolphins.

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