THE DÉCOR AND MENU
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.