“We wanted our wedding to have an organic feel with lots of detail. We spent endless hours making signs, and filling teapots and vintage bottles with blooms.
The flowers were the first thing that we chose. I wanted delphiniums and peonies from Matthew Naylor’s farm (the friend who introduced us), so the final date was worked around their three-week blooming window.
My father is a farmer, so he wanted the menu to be made up of British produce using ingredients grown on our farm. We began with scallop canapés and an asparagus starter, followed by monkfish with seasonal vegetables and a delicious berry soufflé.
I wanted pink (my favourite colour!) to feature heavily in the day. To avoid things going too ‘candy’, I complemented it with touches of magenta and antique gold.
The marquee’s statement piece was the suspended cake covered in flowers. I’m a cake-maker, so the pressure was on to find something no one had seen me do before.
My top tip: Imagine being a guest at your own wedding and stick to trusted suppliers.”