With an elegant colour palette, fabulous entertainment and personalised details Nicola and Daniel celebrated their winter wedding in style.
Setting the Scene
Nicola and Daniel were on the look out for a rustic barn with a contemporary, elegant edge… and Bassmead Manor Barns had just that!
‘We also loved the moat running around the barn,’ says Nicola. ‘It made it feel extra-special and really different to other venues we visited.’
Themes and Colours
The couple decided on a theme of ‘botanical glam’ through the decorations.
‘We wanted to bring the outside in with lots of natural foliage, but also ensure a touch of luxury with glitter and gold accents,’ explains Nicola. Hence, a colour scheme was chosen of lush greenery with blush pink, cream and hints of gold.
‘Our wedding was towards the end of November.’ says Nicola. ‘With winter just setting in, we wanted to keep the colours muted but add a little glamour.’
As for the atmosphere, this day was all about fun. With a close up magician, photo booth, complimentary beer barrels and a finale of sparklers, guests were in for a treat!
All About the Outfits
Nicola wore an embellished, long-sleeved ivory gown by Justin Alexander with a fabulous fishtail skirt.
‘I fell in love with it on Pinterest,’ she smiles. ‘After searching far and wide, our local wedding boutique, Courtyard Bridal, managed to get it in for me. It was absolutely perfect!’ She kept her jewellery simple and accessorised with amazing shoes…blush pink and cream Valentino Rockstuds. ‘They were a gift from Daniel and every girls dream!’ says Nicola.
Nicola was accompanied by her four bridesmaids and a ‘man of honour’. The bridesmaids wore floor length, pleated grey dresses from ASOS, accessorising with a gold Kate Spade bangle, a thank you gift from the bride and groom for being so wonderful.
As for the groom, Daniel wore a grey, three-piece Prince of Wales suit from Next with navy bow tie and white pocket square. He completed the look with brown Barker shoes.
The bride carried a wonderful bouquet of trailing green foliage with white roses, blush pink David Austin roses, white anemones and silver brunia.
‘A locket from my nan containing photographs was attached to the bouquet as my something borrowed and old.’ The bridesmaids carried smaller versions of Nicola’s bouquet, while buttonholes were white anemones with foliage and rosemary, tied with twine.
When it came to the venue, a fabulous floral arch of foliage including eucalyptus and rosemary with white and cream roses, hydrangeas and anemones decorated the Rickety Barn and was then brought through to the Moat Barn with a ‘Mr and Mrs Lewis’ sign as a great photo backdrop.
The same beautiful flowers were used to create chair ends along the aisle, while centerpieces sat in silver-footed bowls and candelabras to adorn the Bridge Barn.
‘Rosemary was used to decorate each person’s place setting,’ says Nicola. ‘The combination of rosemary and eucalyptus made the room smell incredible, that and the delicious food that was served!’
The Wedding Breakfast
For the drinks reception, the newlyweds served Aperol Spritz and mulled wine, before moving in for their wedding breakfast.
‘For the starter, we chose the famous Galloping Gourmet Scotch egg,’ smiles Nicola. ‘Our guests are still talking about how amazing it was!’ Fillet steak with a béarnaise sauce was served for the main course, followed by an indulgent triple chocolate brownie. ‘We are big foodies so wanted the meal to be a bit different from a traditional wedding breakfast. It was fantastic.’
Music and Décor
Nicola and Daniel wanted to incorporate their favourite music in to the day.
‘Our favourite singers are Ed Sheeran and Damien Rice,’ says Nicola, ‘so we let Damien serenade us for the ceremony and Ed sang his heart out for the first dance!’
As day turned to evening, uplighters gave the venue a stunning blush pink glow and a five-foot-high illuminated heart made with 55 light bulbs was the backdrop to the dancefloor. The creative couple made many of the decorations themselves including stationery, personalised matchstick boxes and gold glitter letters.
In the evening, a live four-piece band called After Party filled the dancefloor. An outdoor wood-fired pizza oven provided some tasty treats, with guests dancing, drinking and eating slices of pizza until the last song of the night.
Let Them Eat Cake!
This visual masterpiece created by Katie at Couture Cakes was undoubtedly a wedding cake to remember. Suspended with trailing flowers, the four-tier extravaganza was white and adorned with edible gold sequins and fresh blooms. Each tier was a different flavour…
‘The top tier was traditional sponge, raspberry jam and vanilla buttercream, the second tier was carrot cake with orange buttercream, the third tier was lemon sponge with lemon buttercream and the final tier was chocolate cake with Belgium chocolate ganache,’ explains Nicola.
Thoughts of the Day
‘Everything ran smoothly and as planned. We have Bassmead Manor Barns to thank for this, especially our Event Manager, Verity.’
Nicola’s Top Tip
‘Remember this day is all about you and your groom so make sure to spend as much of the day together. I told Daniel that this was important to me before the wedding day and he remembered and never left my side all day… all of my memories from the wedding include my wonderful new husband, which is amazing!’
Thinking of a beautiful autumnal celebration instead of winter? Then check out these Autumn Wedding Ideas For A Country Wedding Venue and be inspired for your big day!
Images courtesy of © Dottie Photography