Victoria and Doug held their March wedding at Fonmon Castle in Wales, decorating with a pretty blush pink and pale green colour scheme.
“I had always wanted to get married in a castle, and it was very important for me to get married in my homeland of South Wales,” explains Victoria. “As soon as we saw Fonmon Castle I knew it was the one. We arranged a visit and it took our breath away. It was exactly the intimate and cosy, yet elegant venue we had dreamt of.”
The couple dressed the impressive venue with pastel colours, echoing Victoria’s love of all thing feminine, with a gorgeous floral arch adorning the ceremony room, and tall floral arrangements complete with silver candlesticks creating an elegant feel for the wedding breakfast.
The beautiful floral touches, created by Catherine Gray Flowers, were continued through to the order of the day, which was framed with pretty blooms, while the bannisters were draped with trailing flower garlands.
Victoria wore a customised Pronovais wedding dress, opting for a timeless strapless style.
“I had a vision for the dress I wanted, and that was a classic ball gown with a 1960s feel, a dramatic train and bow detailing,” Victoria explains. “I found a dress in Pronovias that ticked nearly all of the boxes, and after a few alterations it was perfect!”
She accessorised with a cathedral blusher veil with hand beaded flower details by Welsh company Joyce Jackson. “Because my wedding dress was purchased in London, I wanted my veil to be from Wales,” Victoria shares.
To complement her love of bows, Victoria wore a pair of bow sandals by Isa Tapia.
Victoria’s sister Hannah acted as maid of honour in a dusty pink bridesmaid dress by Jenny Yoo, while her junior bridesmaid wore a Next Signature dress in a matching shade.
Doug wore a Tailor Me suit by Moss Bros, which had their intials embroided inside for a special touch.
The four-tier wedding cake by DeVoli Cakes was very on trend, with the couples’ intials monogrammed onto it, along with floral decorations and rose gold detailing. The tiers comprised of double chocolate, peanut butter, vanilla and raspberry jame and a traditional fruit cake for the top tier.
Wedding drinks included Prosecco served in Champange saucers complete with edible flowers, and the whole day was captured by Eleanor Jane Photography. “We loved her classic crisp and romantic style and she completely shared our vision,” says Victoria.
Ater planning such a picture perfect wedding day, Victoria and Doug have some sage advice for other couples planning their wedding: “If you love something in particular or a certain idea go for it and try your best to make it happen’ it might only be one day, but the memories will stay with you for a lifetime.”
“We also made a conscious effort to stay together throughout the day so that we could experience it together, take it all in and spend a few moments standing back and watching!”