By the seaside
Jessica Blythe and Marc Graham married at Sanctuary in the Cove, Coopers Beach, on Saturday, February 23, 2013
Our love story Marc and I grew up on the same street, but only got to know each other when we started catching the same bus to university. He proposed in June 2011 while we were holidaying in Milan. After setting up his camera as if to take a timed photo, he got down on one knee – he was actually filming us – and caught the whole proposal on video.
Location, location, location Sanctuary in the Cove was the perfect secluded beach-front spot to reflect our love of the ocean. Its spacious gardens meant there was plenty of room to set up a marquee, and the Far North location was an apt tribute to the many happy summers Marc and I have spent there together.
Scene setters Our orange and blue palette reinforced the beachy vibe of our day: we decorated the marquee with paper lanterns and homemade bunting in these colours. As a surprise, Marc’s mum used leaves and citrus fruits to decorate the archway under which we were married. Candles and bright arrangements of roses, dahlias and hydrangeas adorned each table in the marquee, and strings of fairy lights lit up the party as the sun went down.
My dream dress My matte white satin strapless gown, made by my bridesmaid Harriett, featured a sweetheart neckline and hand-sewn daisy and leaf detailing. I finished my ceremony look with a sparkly tulle veil, and swapped it for fun, dainty flower hairclips for the reception. A pearl necklace, given to me by my late grandmother, acted as my ‘something old’.
Aisle style My four bridesmaids carried bright blue hydrangea bouquets, which popped against their vibrant orange, floor-length gowns, also made by Harriett. To contrast with his groomsmen’s outfits, Marc wore a light grey Escena suit. Orange buttonholes and pale blue ties ensured the guys’ looks matched our colour scheme.
A sumptuous feast Our 106 guests enjoyed a sit-down, three course menu created by chef Colin Ashton. The entrees included marlin caught by Marc’s dad, while dishes such as ricotta and beetroot gnocchi made delicious mains. Our three-tiered cake, with layers of carrot, chocolate and lemon, accompanied dessert.
My advice for brides to be Having a ‘relax’ plan for the morning of the wedding will help you enjoy the entire day. Yoga on the beach with my sister meant I stayed calm later, even when a torrential downpour threatened our plans to marry outdoors!
The Details
Bride’s gown harriett falvey Groom’s attire suits on broadway Hair and makeup harriett falvey Music junelle groves Groomsmen’s attire exclusive suit hire Cake rosy cakes Flowers goweddingflowers Marquee hire northland marquees Photography jody lidstone, i do photography