ANNE-MARIE
& DAVID

Bruce's notes

PHOTOS BY
SANSHINE PHOTOGRAPHY

I’ve known the bride's family for 10 years, having planned two of her older siblings weddings.
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This was my first wedding post Covid. Regulations were still in place and up until five days before the wedding we weren’t sure it could happen. Three months before we took the decision to have the wedding at the bride’s family home in a marquee as that allowed a little more flexibility with regulations. We removed half of the glass windows in the structure so it could be classified as an ‘outdoor wedding’.
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We chose an orangery marquee so it would fit naturally with the surroundings. We wanted guests to feel that they were dining in a garden, and ensured we gave them enough space to feel safe and comfortable.
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Food was very important to the bride and groom. Our 4 hour menu tasting with the team at LUSH, by celebrity Chef Tom Kerridge was an experience to remember. The mashed potatoes were so delicious that we decided to make it a menu course in itself.