If you’re a fan of all things luxe, today’s real wedding has got your name on it. Gold, ivory and champagne hues dominate this decadent day, as well as an utterly wow-worthy Anglo-Indian gown and a gourmet menu fit for this pair of self-professed fine dining fans.
A last-minute cancellation gave the couple their dream venue – the opulent yet contemporary Rudding Park, Harrogate – but also meant that they only had four months to plan their big day. Unbelievably they not only pulled it off, but put on a party of epic proportions – complete with magic mirrors, magicians, live music, clay pigeon shooting and fireworks!
Over to Satwant to spill the dreamy details…
With images by Brides Up North Sponsor, Richard Perry Photography.
satwant says: We got engaged on my 30th birthday, during a surprise getaway to Venice, organised by Bob. We spent a wonderful luxurious weekend wandering around the quaint streets of Venice, taking local tours and exploring the Venetian cuisine. On the morning of my birthday, we took a romantic gondola ride and when we reached the Ponte Dei Tri Archi, he got down on one knee and asked me to marry him.
Having visited several potential wedding locations, we came across Rudding Park. It was our dream venue – however, the next available Saturday wasn’t until 2018. Fortunately for us, there was a last-minute cancellation and Saturday 9th September 2017, became available. We agreed to take the date immediately even though it left us with only four months to plan our wedding!
Both Bob and I are food fanatics and love fine dining, so it was really important to us that the venue served exquisite food. We wanted a location that was elegant with a stately home ambience and lots of space for guests to be able to explore. We felt that Rudding Park’s elegant contemporary décor complemented the wedding theme, too.
In terms of a theme, I wanted to go for an elegant, vintage style with a modern twist. The colours were very neutral and the overall look was very clean and simple.
The focus colour was gold, with a background of creams and whites. My wedding dress was red and gold in keeping with the traditional Indian bridal colours, and therefore gold was the ideal colour theme choice. This complemented the hotel’s interior décor perfectly. We had warm fairy lights covering all four pillars in the Radcliffe Suite to match the gold theme.
We decided to have a civil ceremony and not a combined civil and Indian ceremony – however, I still wanted traditional Indian bridal attire with a modern twist. I therefore, travelled to London and had a bespoke wedding dress designed and made by Charmi Creations. The dress was in traditional Indian colours, made of velvet and had intricate gold embroidery and stonework but was a modern Western style, consisting of a corseted top, a lovely long trail and a sweetheart neckline. Sharon Roda did my makeup and hair.
The bridesmaids wore traditional beige/gold Indian sarees from Neel Kamal with specially designed blouses, for which the fabric was purchased separately and then tailormade.
I stayed at the Rudding Park Hotel the night before the wedding and therefore didn’t need any transport. Bob arrived in an ivory 1968 Jaguar MKII, decorated with ivory ribbon. We hired the car from Classic Car Hire Yorkshire.
Richard Perry was our photographer and he was absolutely fantastic; he was so patient and captured some amazing memories.
Our flowers were from Flowers by Karen, where the team did a fantastic job. I had ivory champagne roses with a mixture of other neutral, seasonal flowers on the table in lovely gold candelabras from Bedecked Wedding and Event Hire. The flowers were nicely shaped into compact circles, with very little foliage (if any at all). There were also ivory and champagne coloured rose petals placed around the candelabras. The bridesmaids carried three cream roses with gold leaves and beads. The flower girl had a single ivory rose with gold ribbon and petite ivory roses in her hair. The groom had a red rose, with rolled petals and gold leaf and the gents had ivory roses, with gold wire and leaf. The top table had a selection of small gold votives with ivory roses. I carried a hand tied bouquet of red roses with gold leaves and beads, to complement the red and gold wedding dress.
I brought my own sweet jars, and placed gold ribbon on them to complement the theme of the wedding. I then filled them with a selection of our favourite gold, yellow and cream coloured sweets: Caramacs, vanilla fudge, jelly beans, Lindt chocolates, Friars chocolates, white chocolate buttons, white chocolate truffles, lemon sherbets, mango flavoured lollipops, cookies and cream Hershey’s and Werther’s originals. I also purchased some gold and white sweet bags and tongs etc. I made the sweet sign by placing some gold stickers on white card and framing it in gold.
For the wedding I also wanted a dessert station, so I purchased my own gold dessert stands and designed the table layout. We had a selection of Krispy Kreme donuts, a caramel croquembouche from Patisserie Viennoise, a selection of cupcakes from Creams and Sunshine Bakery, a selection of Indian sweets, cookies, macarons and wedding cake. The dessert sign was again handmade and placed in a gold vintage frame.
Patisserie Viennoise also made our main wedding cake. It was a four-tier cake, with two tiers of vanilla sponge and raspberry jam and two chocolate tiers with chocolate ganache.
Each table had lovely gold candelabras as the centrepieces with compact circular flower arrangements in them and surrounded by gold votives and ivory and champagne petals. The table numbers were gold with gold table number holders, all purchased online. Seat covers were provided by Alexandra at Simply Bows and Chair Covers.
We gave out Ferrero Rocher chocolates to each family as favours, decorated with gold ribbon to match the wedding theme.
As mentioned, food was a very important element of the wedding to us. On arrival, guests were greeted with a serving of cocktail samosas with tamrind and ginger chutney, mint chutney, gulaab Jamun and Indian tea. During the wedding reception we had canapés of fish and chips, tartar sauce, tomato gazpacho, duck liver pate, figs brioche and mini strawberry and pistachio macaroons before moving onto an abundant feast with dozens of options for the main meal.
We went big on entertainment as well as food. We had a chocolate fountain, a magic mirror photo booth from Chilled Events, magician Sam Fitton (who was fantastic) and Class Laser Clay clay shooting. Music was provided by Didsbury String Quartet and pianist Angela Vaiciulyte and Soulasia organised a wonderful dancefloor, the DJ and MC, confetti cannon and dry ice machine. We even finished off with a firework display from Ferrensby Fireworks at the end of the night.
Rudding Park was amazing and we would definitely recommend it as a venue. The wedding co-ordinator was fantastic, as was the duty manager on the day, without whom we would have struggled to provide a prompt and timely service for our guests.
And finally, our top tip? It’s simple: be organised!