Mick and Ali chose a baby pink colour scheme for their wedding, and to honour where their proposal took place, they picked a seaside inspired theme.
Beach huts and deckchairs featured heavily throughout the décor, including on the reception tables. The newlyweds and their guests sat down to a three course wedding breakfast. Guests could choose between chicken liver pate and tomato soup to start, followed by braised beef or salmon. There was the option of apple tart or crème brulee for dessert. There was a buffet for everyone to tuck into in the evening.
The tables at the reception were all named after things that were important to the couple, including their son, the place of work where they first met and the first place they went on holiday together.