How did the bride and groom meet?
Jacob and Lia met at a mutual friend’s house party in the summer of 2008 – they were both 20.
How did he propose?
The proposal was a complete surprise. It happened on one of their favourite walks in the Hitchin countryside. Lia’s favourite spot on the walk is a bench at the top of a hill with a great view down the valley and it was there, on a freezing cold morning in October, that Jacob got down on one knee – Lia had turned around thinking he was going to be taking a photo.
Where was the wedding gown from? And the bridesmaids' dresses?
The wedding dress was from Catherine Deane in London. There weren’t any bridesmaids, just a two-year-old flower girl whose dress was from H&M.
Where were the suits from?
The groom’s was a light grey suit from Next, and the best men wore their own.
Where did they source the flowers and cake?
The cake was made by a family friend – four different flavoured layers of chocolate rice crispy cake, covered in white chocolate and decorated with lavender sprigs. The flowers were by Vanessa Wellock at Wildflowers.
What did they eat?
To start, goats’ cheese and red onion marmalade tart or french onion soup, followed by roast beef and Yorkshire pudding or roast chicken with dauphinoise potatoes and glazed honey and thyme carrots. For dessert, they had sticky toffee pudding with caramel sauce and honeycomb ice cream, or lemon posset with berry compote and shortbread.
Did they use a wedding planner? If so, who?
They used Hannah Crosdale from The Devonshire Fell Hotel.
Where was the service? And the reception?
Both the service and reception were at The Devonshire Fell Hotel in Burnsall, Skipton. It was the perfect venue for their intimate and relaxed wedding of 62 people.
Who did the photography?
Bloom Weddings based in Ackworth.