Directly after their wedding ceremony, Chris and Nicola drank Champagne and ate traditional canapés with their guests before engaging in a photography session with Nicky Rogerson, from Nicky Rogerson Photography.
When it was time for the wedding breakfast, the newlywed couple fed their guests a feast which included dishes of grouse, duck or pigeon for starters, followed by a choice between local roast beef, venison saddle, boar loin or Scottish salmon - all served with delicious root vegetables and perfectly cooked roast potatoes. Individual wedding cakes were served as dessert after Nicola and Chris cut through the top tier of their personalised cupcake tower.
The wedding reception tables were scattered with twinkling tea light candles and red favour bags containing delicious truffles that had been bought from chocolate specialists Hotel Chocolat. Red floral arrangements also decorated the wedding reception tables.