WEDDINGS
HAYLEY & ERIC
A Majestic Wedding set on the Perfectly Manicured Lawns at Grand Provence Heritage Wine Estate in
Franscchoek, South Africa.Her Lush Vines spread over 47 -acres, with the Rugged Mountains beyond.
Close Family and Friends came from New York and Amsterdam to Celebrate their Special Day and week in our Beautiful Country.
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CLAUDIA
& MARC
The Plettenbergbay Park Hotel and Spa is an exclusive and unique Hotel, set on a Nature Reserve overlooking the Indian Ocean.The clifftop hotel is exquisitely appointed, with breathtaking views of the ocean and the Outeniqua Mountain Range. Guests came from all over the world.
I booked all the accomodation, Travel Plans and Itineraries.The Wedding was divided into three categories. The first was a beach dinner and barbecue for family and friends. The second part was the beach picnic ceremony at the Point.
The third part was cocktails and canapés in the reception and then the wedding for 250 guests in a marquee, erected on flat land adjacent to the hotel.The co-ordination of this elaborate affair took me two years to perfect.
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THERESA
& DESMOND
The Wedding Reception was on a Horse Ranch in South Africa.
The marquee was adorned with pale pink and white toile,and the floor was covered in oak leaves collected from the ancient tree.Sushi was served with aperitifs.A Decadent Chocolate and Cheese Buffet was offered to the 270 guests.The Flowers were predominantly pale pink tulips and potted hyacinth bulbs covered in moss.
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LEAH & GRIEG
Married at Summer Place in Hyde Park. Hundreds of white balloons covered the ceiling, large silver champagne buckets overflowing with Moët Chandon. Crimson Red Roses and crisp white linen. Long seafood, fillet and chicken satay ‘s were passed around to the guests. A large buffet of international cheese, preserves ,fruits
and desserts.
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JULIA & JOHNATHAN
Married at Blair Athol in Spring Time.
The marquee was clear and illuminated by tens of hearts made up of fairy lights.
The starter was a homemade brown bread sandwich filled with
burrata, heirloom tomatoes and organic basil pesto.The entree was fresh kingklip,seared artichokes and asparagus ,new potatoes served with a light lemon white wine sauce.
Dessert Buffet was rather theatrical with oversized topiaries ,pink sweets and an array of other delectables.
