Mark and Nhadia – The Proposal
Photographer: Captivate Photography
Mark, who works for the ambulance service and Nhadia, an administrator, met through friends and were engaged on Valentine’s Day. “I came home from work to find Mark had taken the whole day off and covered the house, top to bottom, in roses,” says Nhadia. “He made an amazing meal and hid my engagement ring inside a cracker – I cried my eyes out when he got down on one knee.”
Mark and Nhadia – The Venue
Nhadia planned the whole day – and rather than an overall theme, she chose an elegant white and red colour scheme. “I wanted to keep everything very simple,” commented Nhadia. “We chose Bournemouth and Dudsbury Golf Club because we wanted a relaxed atmosphere and plenty of outdoor space for our guests to explore. I fell in love with the beautiful lake there.”
Mark and Nhadia – Bride with Bridesmaids
Nhadia’s show-stopping Alfred Angelo dress came from Southampton Brides. Her four bridesmaids – daughter Natasha, Mark’s daughter Leanne, goddaughter Alex and Mark’s niece Sarah – all wore coordinating Erin dresses also from Brides of Southampton. David, Andy and Andrew – the ushers, best man Ian and Mark all wore traditional morning suits from Well Groomed.
Mark and Nhadia – The Ceremony (church)
After a short jaunt in the couple’s fairytale car – a four-door Beauford from Barnes Limos, Nhadia’s son, Christopher, escorted her up the aisle to a very traditional wedding service at the Church of St. Peter & St. Paul. “It felt like it was just me and Mark there,” says Nhadia. “However, when we knelt down, everyone started laughing, and I was paranoid I’d left the prices on my shoes. In fact, one of the ushers had written ‘help’ in Tipp-Ex on the soles of Mark’s,” she added.
Mark and Nhadia – Wedding Cake
Florists, Flaura Boutique in Bournemouth created a bridal bouquet of ivory calla lilies and roses and bridesmaid posies of ivory roses. The top table at the reception was decorated with ivory calla lilies, ivory and burgundy roses and each table with a single red rose, grass and eucalyptus. Nhadia also hired the Bournemouth Balloon Company to make a balloon arch and table decorations.
“We named the tables after American presidents as our wedding day fell on Independence Day.” says Nhadia. Our favours were mini-top hats for men and organza bags filled with mints for the girls.”
Dudsbury’s award-winning chef Sean Reynolds prepared a winning wedding breakfast that included chicken liver pâté with red onion marmalade, roast rack of lamb and fruit crumble served with vanilla custard. The couple’s gorgeous sponge and vanilla cream cake was made by Marilyn Hart of Forget-Me-Not Cakes.
Jason and Juliet – The Venue (layout)
The British summer didn’t let Nhadia and Mark down – under endless blue skies guests wandered out to explore Dudsbury’s stunning grounds. “And all the ushers planned a surprise for us – a hilarious co-ordinated dance to the song Cartoon Heroes,” adds Nhadia.
The couple’s first dance was to the Stylistics’ tune ‘You make me feel brand new’ and DJ Darren from Blitz Disco kept everyone entertained until the small hours.
Mark and Nhadia – Post-Ceremony (Venue Grounds)
Nhadia and Mark loved every moment of their day. “Our highlights were exchanging our vows and having our children there and sharing our happiness,” enthuses Nhadia.