Katie & Luke

Katie and Luke chose to get married in March, as they already knew that they wanted to honeymoon in Japan to see the cherry blossom in full bloom. It couldn’t have been a better choice as the weather was beautiful, meaning they got to enjoy their drinks reception out in the sunshine, following an intimate ceremony in The Hayloft.

For their food, they wanted something that really reflected them, so the obvious choice was to have food from their favourite restaurants. It is safe to say this was a triumph, with Beefy Boys serving canapés, burgers and dessert pots for the wedding breakfast, followed by deliveries of falafel and salads from Plant Kind and Fire Away pizzas for the evening food. Katie and Luke had chosen a wonderful team; three different caterers, a brilliant spread from start to finish, and something delicious for everyone’s tastes.
They opted for our coordination service, so we had the pleasure of bringing everything together and ensuring it flowed seamlessly.

Caroline Goosey Photography captured the day. Being her third trip to Moat Hall Barns, she is getting to know the venue and the different photo opportunities really well. Below are some sneak peeks from the day – we can’t wait to see the full album.

Katie and Luke focused their budget on what was important to them but still kept the details personal and considered with dried flower bouquets, cherry blossom decor and Colin and Connie the caterpillar wedding cakes. They invested in wedding coordination, so they knew we would handle all of the wedding day logistics and details, so they could simply be present and enjoy every moment.