Anna and David held a very special outdoor Ceremony under the Castle Loggia followed by Reception Drinks and Croquet on the lawn, before sitting down to a delicious 3 Course Wedding Breakfast from Lucy and Sarah at The Round Kitchen. Having booked a 3 Night Exclusive Hire Package they decided a Clay Pigeon Shoot was just what they needed the day after their wedding!
Bride’s name and occupation: Anna Louise Buzzard (was Devey) Senior Application specialist for TV and Film industry
Groom’s name and occupation: David Alan Buzzard – Project manager and Civil engineer
Length of engagement: 8 months
Wedding date: 27/06/15
We met… on a night out in Falmouth when I was at University and it was Dave’s first day at his new job.
First impressions of your husband… funny and very handsome
His first impressions of you… Lovely and silly
What was your proposal? we were on holiday in St Vincent and were having a romantic beach side meal and he asked if I wanted to go for a walk along the beach, we wandered off and part of the way down to the sea he turned around and spun me around and written in the sand in pebbles was written ‘Anna will you marry me’
What were your wedding theme/ colours? Mint green, Silver and white and a theme of Travel as we both travel a lot for our jobs and we enjoy traveling together for our holidays too.
How did you choose your bridesmaids/ best man and ushers? my bridesmaids were 3 of my closest friends – My sister (Claire), my oldest friend from school (Hannah) and one of the 5 girls I lived with at University (Jenna)
We chose our venue because… as soon as we walked in even thought it is a very grand place we felt at home, it felt cosy and like a home from home we loved it as soon as we drove down the drive! – also there was a buzzard sitting on the fence post as we drove in so I knew it was a sign!
I chose my dress because…. it was simple but with some beautiful detail on the back and it was elegant.
What food did you choose for your Wedding Breakfast?
We had a choice of
– Surf and Turf – pan seared fillet steak in a cracked black pepper and Cornish sea salt crust, topped with garlic marinated tiger prawns, served with confit plum tomatoes, sweet potato chips and homemade onion rings, finished with a Béarnaise sauce
– Pan Seared Devilled Fillet of Sea Bass – sat on a crushed pea and leek potato cake, finished with a lemon, coriander and coconut cream sauce
– Rolled Breast of Chicken – filled with a wild mushroom, mascarpone and wild rice stuffing, wrapped in bacon and finished with a white wine chive cream
Tempura Vegetable Pancake Gateaux – with oyster mushrooms, purple sprouting broccoli and asparagus, layered with a fresh herb hollandaise, finished with deep fried sage
What food did you choose for your Evening Buffet?
Slow Roasted Crispy Leg, Belly, Loin, Shoulder and Ribs of Cornish Pork
Served with soft floured baps
Brandy soaked apricot sage and onion stuffing
Homemade Cornish cider apple sauce
A selection of mustards
Foil Baked Field Mushroom
Topped with creamed leeks, Cornish blue cheese and pine nuts
What was your favourite part of the wedding? the venue, music and the food
What was the song for the first dance? ‘Set the fire to the third bar’ by Snow Patrol
What is your top tip for other brides or grooms? keep calm and enjoy the day, yes things might go slightly differently to how you planned or you might forget things, but enjoy your day together its all for you both in the end, not anyone else.
Photographer: Travers & Brown
Dress: Bride To Be – Reading
Shoes: Bride To Be – Reading
Suits: Moss Bros Reading
Flowers: H Watts – Plymouth
Caterer: The Round Kitchen
Music: Karizma Function Band
Cake: my mum (Pauline Devey)
Make-up: Bride did own
Hair: Maiyas, Plymouth
Stationery: Bride made it
Any others: Cello Cornwall for the Ceremony, Pentillie for Alcohol and Bubbles