Becky and Dean chose a traditional four tier detailed cake to be served with the evening buffet. The three flavoured cake from Alexandra Cakes was filled with fruit (Becky’s favourite), chocolate (Dean’s favourite) and vanilla sponge, as well as a top tier of fruit to be kept for Christmas. For the wedding breakfast they picked their own food, rather than following the set menu. Bruschetta, goat’s cheese and onion roulade was to start, with steak and chips for main and a white chocolate cheesecake dessert.
Mini burgers and mini kebabs were also served as canapés; despite the usual fine dining that Nuthurst Grange offer, they were very accommodating in delivering Becky and Dean’s favourite food. The bride quoted, “Vanessa from Nuthurst Grange couldn’t have been more helpful – always at the end of the phone to answer any questions or worries I had – she was brilliant!”
The newlywed couple set off on their multi-destination honeymoon to Dubai and Mauritius shortly after their wedding and advise wedding planning couples to relax during the lead up to their big day.