Aleksandra and Dom had their wedding reception at the Ecology Pavilion, Mile end on Saturday 31st August 2013
Brides Wedding Dress: Candy Anthony Boutique
Groom outfit: Gresham Blake
Flower supplier and description: My friend did all the flowers for my bouquet, bridesmaids, grooms men, the venue decorations. The flowers in the church were done by the lady who does flowers in the church. I (Bride) supplied all the flowers which I chose myself in Covent Garden flower market.
Photographer: our friend and my sister who are photographers
Wedding ceremony venue: St John on Bethnal Green
Transport to reception venue: I had a vintage car from Gold Chauffeur Services (www.golddrive.com) and we had double decker bus from Traditional Travel Limited www.traditional-travel.co.uk. Both companies provided really good services and we were very pleased with them.
Entertainment – (Band/Dj/Acts: We had Keily band and it a caller to do the dance. The musician was called Ed Hicks and he had 3 more musicians with them plus our friend who was doing calling. My father in law did some DJ sets as well as he just loves playing music :).
Decorations/theme/ideas/: We used Teaspoon Events http://teaspoonevents.co.uk/ and they were really great. I had original thoughts and ideas and they helped to design and out everything together.
Short description of how you describe your big day: It was the best day of my life! Everything was fantastic and we really enjoyed it!
Smoked paprika and dill homemade salmon Gravalax on croustini bread served with small baby leaves salad and balsamic dressing
Goat cheese and thyme on croustini bread served with small baby leaves salad and balsamic dressing (V)
Pie Menu to share on the Table
Steak & Ale (free range beef steak, cracked black pepper and real ale)
Wild mushroom & asparagus (v) (wild mushrooms, asparagus, shallots, white wine and black pepper)
Gravy Jugs on the tables
Mash baby potatoes skin in butter sea salt and chives
Salad with peas, peas shoot feta cheese, mint and chili served with French dressing
Crème brullee served with a raspberry coulis