When did you get married? 4 November 2017
What made you choose the White Hart as your wedding venue? The White Hart has a fabulous reputation for hosting weddings and functions and we loved The Oak Room & Pavilion facilities.
How many guests did you have at your wedding? 60 Day Guests – 130 Night Guests
What food did you have at the wedding?
Amuse Bouche – Courgette Soup
Starter – Goosnargh Chicken Terrine – Ceasar Salad
Main – Braised shoulder of Lamb, Fondant Potato, Girolle mushrooms
Dessert – Sticky Toffee pudding with custard
Evening Buffet – Hog roast & Pizzas
Which other suppliers did you use for your wedding?
– Photographer – James Tracey
– Florist – Eden Florist, Uppermill (Absolutely wonderful flowers and such lovely ladies!)
– Car – Classic Wedding Cars Cheshire (M2 Cream Jaguar)
– Dress – Blush, Uppermill
– Suits – Ted Baker
– Cake – The Frostery, Uppermill
Did you have any particular themes running throughout the day? Vintage /Glamour
What was your favourite part of the day? We loved every minute from the build-up to the last dance! It all went far too quickly.
Do you have any tips for brides and grooms planning their day that you wish you’d known?
We wouldn’t have travelled so far from The White Hart to have our pictures taken- even though we got some fabulous shots, I think we could have found somewhere closer in the local surroundings.