Our Autumn Wedding

final-selection-27We did it! We are now Mr and Mrs Blackshaw!

We got married on the 1st October in a beautiful ceremony on the edge of a loch in the Highlands of Scotland. It was a completely homemade wedding which was utterly perfect!

Our colour scheme was burnt orange and navy (hence my dress and Antony’s suit). The weather was the best we could have hoped for, blue cloudless skies, warm during the day, clear starry skies at night. We took a huge risk having an outdoor element to our wedding but thankfully it paid off!

The night before the wedding we went to Cafe Eighty2 in Drumnadrochit for dinner with all of Antony’s family. The food was amazing, we had a mango and smoked tofu curry with homemade chapities and rice. We booked out the cafe for the evening (it was the last evening event for the season). Danielle was so friendly and accommodating, I would highly recommend it to anyone who happens to be passing by!

My amazingly talented sister made my dress, bridesmaid dress for my niece, waistcoat for my page boy nephew and waistcoats for my dad, brother and brother in law (check out her sewing blog Cuckoos and Cotton Tales and Facebook page). Everything was incredibly beautiful, I loved my dress so much! She made me a gorgeous burnt orange velvet skirt to go with a navy lace top. I can not wait to be able to wear the skirt again.

My mum catered the wedding, I came up with the menu and my mum spent the week leading up to the wedding cooking and getting everything ready. Everything tasted amazing! I didn’t get any pictures of the food apart from the wedding cake (which she also made). Here is the menu I created for the wedding, it was completely vegetarian with lots of vegan and gluten free elements. The idea I wanted behind the food was a Harry Potter great hall feast (not buffet). A table laden with wonderful warming autumnal food. The only hiccup with the food was down to me! I made sponge and filling for the bouche de noels on the Friday and had hoped to assemble them on the Saturday morning (who needs time to get ready when there is food to prepare!) needless to say that plan didn’t work out so we had “deconstructed” bouche de noels instead! They still tasted fantastic, helped by the vast amounts of Divine Chocolate and Divine Chocolate cocoa powder in them!

Wedding Reception

  • Roast winter vegetable quiche
  • Caramelised onion and cheddar
    quiche
  • Carrot Nut Roast (gf)

Salads

  • Courgette, beetroot and carrot salad
  • Red rice, sun dried tomatoes, peppers and feta
  • Black rice with butternut squash, shallots and goats cheese
  • Roast Potatoes

Dessert

  • Chestnut Bouche de Noel
  • Pavlova with autumnal
    fruits

Evening Extras

For the wedding favours we got the amazing Finlay from Chocolates of Glendsheil to make chocolates for everyone, with a personalised card in them. We also got a ceilidh band (honestly the best ceilidh band I have ever heard!) the Ragin’ Ceilidh Band, fronted by the incredible Cavan. I have never seen my parents dance but both of them joined in.

My Dad and brother were the photographers (it helps having a professional photographer for a Dad) and the pictures are incredible.

It was the most beautiful and incredible day, we could not have done it without the help of my family, as we were completely useless and disorganised!

Love the Blackshaws xx

final-selection-9

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