Nicola & Richard

COVER COUPLE 161 | SOMERSET FARM WEDDING | FLORAL CROWN | BERRY TOPPED NAKED CAKE | WILD IVORY + SPRING FLORALS | TOUCHES OF LILAC + OCHRE GOLD

Nicola & Richard cover

hello

hello

hello

How did you meet?
We met at high school in Manchester when we were 16 years old!

The Proposal?
An ordinary Tuesday evening, in our apartment, when we were living in New York, in 2014.

Favourite thing about Planning?
Getting everyone involved and making it as personal as we could. My uncle made over 100 jars of homemade chutney as wedding favours, my step-mum and sister made confetti cones, Richard’s mother made the bunting, his sister created hand painted signs on wooden planks and a family friend made the ring cushion. Everyone felt involved and the excitement for the weekend was shared between us all.

Nicola & Richard


What was the inspiration for the day?

The venue itself! We really wanted to just feel at ease in our surroundings so worked with the beautiful setting that was already provided for us. The result was a rustic, eco-friendly farm wedding that made everyone feel at home.

What was your favourite bit of the ceremony?
Firstly, the relief of finishing the vows without messing them up! But on a more serious note, the sense of love that washed over us as the music came on and we celebrated with our closest friends and family. It was a powerful moment with lots of energy and it will always bring a smile to our faces thinking of all the people that were there for us, celebrating our relationship. Our favourite bit of the day has to be the speeches; there wasn’t a dry eye in the house.

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The Venue?
Huntstile Organic Farm in Somerset (for both ceremony, reception and accommodation). Most guests stayed on the farm for the whole weekend in their beautifully decorated rooms/cottages. The rest stayed in ‘The Blue Door Cottages’ just a short walk down the road.

Reception details
The whole venue and setting was so beautiful that not much decoration was needed. We hung some handmade mustard and navy bunting, the wooden tables were left undressed but with some simple glass mason jars holding some wild flowers.
Table numbers were on personalised wine bottle stickers that we got from notonthehighstreet.com The table plan consisted of a vintage suitcase we picked up from a market in Bristol with some ‘luggage labels’ allocating the guests to the tables.

 

The menu
All the food served was homemade with organic produce from the farm itself. We are very passionate about supporting hard-working local farms that provide high quality organic food. Liz and John (the farm owners) catered for everyone’s needs including vegan food for Richard and I, gluten-free for some guests and free-range meat for others. Firstly we enjoyed some wonderful canapés after the ceremony. We then headed into the marquee and indulged in the most delicious spread of salads, potatoes, stuffed peppers, homemade coleslaw, lemon-roasted chicken and finished with summer fruit Eton mess or crumble with homemade custard. The evening was rounded off with a hot sandwich supper! Not to forget the famous Huntstile Breakfasts that were available each morning for all guests to enjoy.

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First dance
‘Better Man’ – Paolo Nutini.

What entertainment did you have?
During the afternoon there were a selection of garden games such as giant Jenga, hula-hoops, juggling balls and a coconut shy. There was also a fun photo booth stand (provided by Box Clever Weddings). In the evening we enjoyed live music from a wonderful band called Dexter.

Staying at Huntstile all weekend long made our wedding feel like a little holiday and gave us the time to soak it all up. It allowed all our guests to get acquainted with each other and allowed us (the bride and groom) to really relax and enjoy being around family and friends without feeling rushed. Everyone arrived Friday afternoon and we had a relaxing evening of meeting and greeting each other while enjoying pizza from Huntstile’s very own stone pizza oven. The celebrations continued throughout the Saturday and ended after a lovely breakfast together on Sunday morning where everyone said their goodbyes. I also really liked that we provided our own homemade decorations like the bunting. We still have these and can re-use them time and time again. We also let guests take home the mason jars that were used to hold flowers, again keeping parts of the day alive forever.

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Having garden games was also a brilliant idea – it kept the children (and adults) entertained during a time that is usually spent hanging around waiting for the pictures to be taken. Oh, and not to forget our guestbook, which we love! During the pizza night on the evening before the wedding a Polaroid image was taken of each couple/guest and stuck into a book, the following day the guest wrote a message next to their picture providing us with a unique guest book that captured the personalities of our guests perfectly. honeymoon: Our honeymoon was spent in Hawaii, splitting our time between Maui, Oahu and Kauai (with a 3-day pit-stop visit to Vancouver on our way over there). The time we spent in Maui was in a 1970’s VW Westfalia, which let us explore every inch of the island!

SUPPLIERS

DRESS | A bespoke dress made by Stephanie Porter at Soon Bride, soonbride.co.uk VENUE | Huntstile Organic Farm, huntstileorganicfarm.co.uk BRIDESMAIDS | dress Coast FLOWERGIRL | dresses Debenhams  GROOM | and Best man Ted Baker JEWELLERY | Engagement ring, wedding rings and brides necklace all bespoke items made by David Benlolo in his studio in Manhattan SHOES | Bride was barefoot!
STATIONERY | feelgoodinvites.com Flowers Dotty Daisy’s, dottydaisys.co.uk CAKE | Vegan and gluten-free from ‘The Local Bakehouse’ in Bristol PHOTOGRAPHER | Simon Biffen

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