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Take Our Word:

Taking a fresh approach that has not been over done really does work and makes a lasting impression. It is possible to create romance without fairy lights and crystal chandeliers!

The Story:

Dee’s career in art clearly had impact on her brief when it came to wedding décor – modern and artistically contemporary she opted for a starkly neutral palette with bright contrasts of orange. Bold and adventurous which suited the bride’s personality. The hint of orange played sweetly on the groom’s Dutch heritage however the bold colour was not chosen for this reason – but rather as it was a favourite colour of the bride.

Dee’s menu was catered by DISH Food & Social. Andrea proposed some popular classics and gave them all a fresh twist. Think fresh asparagus soup with ricotta gnocchi and asparagus shavings served with olive and rosemary breadsticks to start, Pesto and parmesan crusted Kingklip on a stack of roasted seasonal vegetables served with silver buckets filled with Pomme Frites for mains and a delectable smorgasbord of sweet delights complimented by an espresso bar. To savour at the end – a selection of the finest cheeses and port.

A unique twist: an ice menorah candle which was carved out of ice on site while guests watched, the electric band CODA who entertained guests during pre-drinks, the full swing band – James Frank and the Sticky Triggers – who played during the reception or rekindling Dee’s childhood memories, by wheeling in two old fashioned ice cream carts offering ice lollies to all!

To put you in the picture – it took four days, countless trucks, 400 square meters of tented floor space, industrial generators, a concert quality sound an lighting team, an entire catering quality kitchen set-up from scratch and a crew of over 60 suppliers to set-up this masterpiece that Picasso would have been proud of!


Jean-Pierre Uys