Today’s Mid-Week Mini is a sweet little insight to a lovely wedding. Thank you to Leah Millinship for capturing every last detail of the event, including all the gorgeous favours, handmade by bride. Laura and Martin got married in St. Augustine’s church, Rumney, Cardiff where both her parents and sister also got married. Just a quick drive to their reception in the Oakdale Workmen’s Institute, St Fagans National History Museum , Cardiff.
Laura and Martin met in 2007 when Martin came to work at the school as the football coach where Laura was teaching. Martin proposed to Laura, 3 years after their first date in 2010, when they were holidaying in Santorini. One evening, Martin hired a car and drove Laura to the edge of Akrotiri near the lighthouse and popped the question just as the sun was setting.
When choosing their wedding venue, Laura and Martin didn’t want a typical hotel wedding so instead they started looking for venues with more individual character. Laura had visited St Fagans as a child, and the Oakdale Institute onsite was the perfect venue for their vintage themed wedding. They booked the wedding for exactly one year after Martin proposed. Laura comments: “I couldn’t think of a better way to spend my wedding day than walking through the stunning grounds of St Fagans.” 
The dress was the perfect find for Laura, a Lillian West piece finished off with a gorgeous cathedral veil. The bridesmaid dress was by Sorella Vita in Dusky Rose, followed by the flowers arranged by Pip at Rolfe’s the Florist in Splott, Cardiff. The bridesmaid was Laura’s big sister Caroline. 
With a little help from her family and friends, Laura kept herself busy with wedding DIY projects, in keeping with the desired rustic feel for the day. She made everything from the invitations to the wedding favours and as a team, they prepared the Order of Service together.
On the day of the wedding, the Heavens opened and Laura’s walk up the church was accompanied by a host of umbrellas. Needless to say, this didn’t spoil the day, and by the time the ceremony had ended, the sun was glowing across the grounds of St Fagans allowing Laura, Martin and guests to experience the landscape gardens in all their glory, just as Laura had hoped. 
The wedding meal was prepared and served by on-site specialist caterers. Elior, using locally sourced ingredients. He worked closely with Laura and Martin to develop a menu. They decided on a starter of goat’s cheese, baby leek and crispy bacon salad, followed by roasted chicken breast filled with Pont Gar cheese, wrapped in Carmarthen ham on a bed of creamy mash.
