THE DÉ­COR AND MENU

YOU Weddings - - BAILEY & SOX -

Af­ter the cer­e­mony in Grey­ton on the sec­ond day, guests moved in­side a chan­de­liered stone barn for the reception (op­po­site page). “We had very nat­u­ral el­e­ments but didn’t want it to be too rus­tic,” Bai­ley says. Can­dles and fairy lights cre­ated am­bi­ence, while green­ery and white flow­ers were the main dec­o­ra­tive el­e­ments. The main course was served on big plat­ters at four ban­quet ta­bles. Guests could taste a bit of ev­ery­thing, in­clud­ing plat­ters of veg­eta­bles, bowls of sweet potato chips, as well as chicken pieces and sliced rump steak. Bai­ley loved the blue and white ser­vice plates sup­plied by the venue. “We couldn’t be­lieve they were the typ­i­cal Greek colours!” Bai­ley says.

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