hfm WEDDINGS
FROM TOP
Charlotte and Dean
tying the knot; the
show-stopping
wedding cake
featured real
flowers; her five
bridesmaids
wore ivory fishtail
dresses by GhostQWORDS: BECKY DONALDSON PHOTOS: REPORTAGE-GALLERY.COM
in the group photos. We found their dresses
at Ghost, simple ivory silhouettes, they
actually weren’t bridesmaid dresses, and were
technically considered bridal gowns, so I
was like ‘excellent’. The fabric fanned out
like a fishtail and they all looked so beautiful
with flowers in their hair. Rowan made little
flower crowns for all the girls. We all got
dressed together in my childhood bedroom.”SOMETHING OLD...
“I made myself a white fluffy Bon Bon [bag]
for the wedding, but my mum and family
surprised me with something they had
made with a seamstress I work with in
London. It was a little white bag, in satin
fabric from Charlotte Simone stock with
‘C & D’ and the date of the wedding
embroidered onto it. The seamstress sewed a
Charlotte Simone label on the inside and on
the outside she put a flower from my mum’s
wedding dress, a locket from a bracelet of
my grandma’s, a blue ribbon from my other
gran’s dress, along with charms from my
brothers and sisters that all have sentimental
value. I’ve put it in a little glass box and it
sits prettily in my apartment.”FOOD
“Party planners Banana Split helped us
arrange things and they put us in touch with
a catering company called Rhubarb. I wanted
to keep the food rustic and yummy, because
I’m a carb kinda girl – lots of beige on offer!
To start we had tomato and burrata and fresh
summer salads. Then for the main we had
steak and chips, or a creamy and delicious
risotto. For dessert we had lemon meringue
pie, which is my favourite and tiramisu, which
is Dean’s favourite. There was a lot of food
and everyone was well fed. Everyone said,
‘The bride never eats!’ And I was like ‘I
do’. I was starving because I hadn’t eaten
for 48 hours, I was so nervous beforehand.”