Nikki loves biscuits. So much so that she built a business on designing things with them on! So when she married artist Michael in May, she knew their wedding would somehow have to reflect her obsession!
“We wanted a casual day, surrounded by the people we loved. We were inspired by creativity and our love of art and design,” she said. “We were inspired by all of the things that we love. We wanted to share our story with our guests through our combined creativity.”
The ceremony was in their own back garden. “We had a humanist ceremony in our back garden. Somehow we managed to squeeze in 90 of our closest family and friends! Having our ceremony outdoors was weather dependent, but we were lucky – the sun split the sky just in time for our vows!”
“I walked in with both my mum and my dad, to Sunny by Boney M. We had written our own vows, and created a symbolic gesture (we each painted a coloured watercolour circle that overlapped in the middle) to represent us as individuals and as a married couple. My mum made us a tiny biscuit cushion to keep our wedding bands safe… We had to use a biscuit cushion in our ceremony somehow!”
The reception was at Alloa Town Hall which was not only beautiful, but inexpensive to hire. “Our budget was £5000 so we saved wherever we could. My dress was off the peg from Ted Baker so it wasn’t a traditional bridal gown. It was just what I was looking for though and I fell in love as soon as I tried it on! Michael’s outfit wasn’t super traditional either. We ordered his lovely Harris Tweed jacket online.”
“We DIY’d everything we could. We’re both creatives so we wanted to do as much of this side of the wedding together as we physically could. We designed our invites, made all of our decorations, arranged our flowers, made our table setting and favours, created our mixtape playlist for the evening and made our own cake.”
“We also had fish n chips as our wedding supper. It’s been done before, but we put our own spin on it by designing our own wedding ‘newspaper’ to wrap it in. We got a bit carried away and ended up creating our own labels for the salt, vinegar, sauces and even pickled onions! There were times when we felt like we’d taken on too much but it was so worth it in the end.”