Not only was this wedding totally gorgeous and well thought out, it sounds like it was an absolute blast to attend! This couple took their love of high tea and infused it into every nook and cranny of their big day and the outcome is totally adorable and perfectly unique. Craig + Kate captured all the vintage details of the day including the DIY shabby chic sweetie bar and you have to trust me when I say that this gallery is full to the brim with great ideas for you to take away for your own DIY affair. Click here to see more.

Click here to see the entire gallery of images!

From the Bride…Light, floaty, relaxed and not ‘over the top’ were the pre-requisites for the dress. I was incredibly fortunate to find the dress I always wanted on the first trip to Colchester with my mum. Although we went elsewhere and fully enjoyed the dress hunting experience, I kept coming back to the first one. To match the dress’s style, I had a bespoke hairband made to order.

From the Groom…Despite my Grandad being a vicar, we don’t hold any religious beliefs and thought it would be a tad hypocritical to get married in a church. However, with Bex’s parents married 30 years earlier at Layer Marney, we thought it would be apt to follow in their footsteps. Layer Marney is a stunning Tudor building and the ceremony room has many ‘churchy’ features, so it was perfect.

We liked vintage themes but they are a bit like the ubiquitous London bus so we decided to combine it with some homemade touches to create the best garden party we could think of. White and pink were the chosen colors but not the weedy pale pink – a vibrant uber gay pink that you couldn’t miss! Afternoon tea was certainly a big factor around the design of the marquee, surroundings, etc. We wanted to stay away from 3 course meals as we always think it’s too much food, especially on a hot day when the vino blanco is flowing. Plus, we are a little obsessed with afternoon teas and have probably visited all the table names which were famous London hotels e.g. The Dorchester, The Lainsborough and The Ritz. Penny Campbell, head chef at The Food Company and family friend for 30 years, came up with a menu which was scrummy. But one thing that we insisted on was rectangular sandwiches, a selection of different breads and pink macaroons – fussy indeed. And with vintage teas and RSVPs providing a completely random collection of tea cups, saucers, tea pots and plates, there was a huge amount of color in the marquee.

To finish off the food in the evening, we had a proper wood fired hog roast that my mum’s boyfriend made himself. It weighed a ton and was a pain to get up to Essex from Devon but it was well worth it. And with a locally sourced pig it was some of the juiciest pork I’ve had for a long time (no pun intended)! People wanting to dance was really important to us so we chose Funk/Motown as the style. It covers all the age groups and who can resist getting up to dance to a Stevie Wonder classic? Plus, with light filled paper lanterns filling the marquee, the evening had a great atmosphere and seemed to evoke some hazardous hip movements amongst the guests.

The sweetie bar was the best homemade project. Bex’s parents offered to update their existing dresser by getting it professionally painted and finished to match our color scheme (and their house of course!). With trips to Ikea for the jars, Makros for the sweets on an industrial scale and some cheesy pics of us, it came together brilliantly. Bordered by some branches from a Devon forest which my mum decorated with hand-carved hearts, we would say it’s unlikely this would be something typical to a wedding. But feel free to prove us wrong.

Wedding Photography: Craig + Kate / Floral Design: Anne Goldschmidt of Flowers by Anne / Wedding Dress: Benjamin Roberts via The Wedding Shop / Bride’s Shoes: Vivienne Westwood / Men’s Attire: Abigail’s Collection / Bridesmaid Dresses + Shoes: Monsoon / Hair: Louise of Friends / Make-up: The Bride / Marquee: Chelmer Marquees / China: Vintage Teas and RSVPs / Entertainment: The F Word / Catering: Marks Tey of The Food Company