{"id":13610,"date":"2015-12-27T10:00:25","date_gmt":"2015-12-27T10:00:25","guid":{"rendered":"https:\/\/www.weddingdates.co.uk\/blog\/?p=13610"},"modified":"2017-03-06T15:33:21","modified_gmt":"2017-03-06T15:33:21","slug":"intimate-spring-wedding-tylney-hall-hotel","status":"publish","type":"post","link":"https:\/\/qa.weddingdates.co.uk\/blog\/intimate-spring-wedding-tylney-hall-hotel\/","title":{"rendered":"Linda & Steve’s Spring Wedding At Tylney Hall"},"content":{"rendered":"

Steve and Linda celebrated their intimate spring wedding at Tylney Hall Hotel<\/a>, Hampshire on the 1st of May 2015, photographed by\u00a0Alistair Jones of Ideal Imaging<\/a>.<\/em><\/p>\n

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The bride and groom held their ceremony in The Newnham Suite followed by post-ceremony drinks on the Italian Terrace.<\/p>\n

For glowing bride Linda choosing The Tylney Hall Hotel as a venue was a very easy decision.<\/p>\n

\u201cIt was the only venue we considered! We\u2019re very fond of Tylney Hall, having enjoyed many a Sunday lunch in the Oak Room and afternoon tea in the lounges for family birthdays and other special occasions. The customer service is second to none, so we knew we\u2019d be well looked after.\u201d<\/p>\n

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The couple celebrated with a springtime theme as the bride looked pretty in pink with her beautiful flowers and Alfred Sung gown. They chose Alistair Jones of Ideal Imaging as their wedding photographer who also shot their engagement snaps.<\/p>\n

\u201cOur wish was for the wedding to be intimate and special \u2013 which it was!\u201d Twelve guests attended the ceremony while 48 joined the happy couple for their evening banquet.<\/p>\n

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\u201cFor our wedding meal our guests pre-ordered from the following choices:<\/p>\n

Starters<\/strong><\/p>\n

Leek and Potato Soup with Cr\u00e8me Fra\u00eeche and Chives<\/p>\n

Potted Ham Hock with Potato, Carrot, Parsley and Gherkins<\/p>\n

Classic Prawn Cocktail<\/p>\n

Main Courses<\/strong><\/p>\n

Traditional Roast Sirloin of Scottish Beef with Yorkshire Pudding, Creamed Horseradish<\/p>\n

Breast of Chicken filled with Wild Mushrooms and Leeks with a Tarragon Butter Sauce<\/p>\n

Seared Fillet of Sea Bass with Spinach and a Warm Tomato and Basil Vinaigrette<\/p>\n

Desserts<\/strong><\/p>\n

Vanilla Pannacotta with Fresh Raspberries<\/p>\n

Eton Mess (and the chef made me my own special dairy-free Eton Mess!)<\/p>\n

Treacle Tart with Clotted Cream<\/p>\n

\u201cEvery minute of our wedding day was absolutely perfect, so it\u2019s impossible to choose a favourite moment. We did enjoy tea and toast at 2am whilst opening our cards and presents though!\u201d<\/p>\n

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Linda recommends future brides-to-be to \u201cstay in Room 10 at Tylney Hall the night before your wedding. I was so relaxed and happy in this lovely room – and was treated like a princess by the staff.\u201d<\/p>\n

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In keeping with the intimate theme of the day, blushing bride Linda had a 1966 sixpence (the year Steve was born) sewn into her garter as her \u2018something old\u2019. Her parents Diane and Gerry even baked the couple\u2019s stunning wedding cake, intricately moulding every single flower from sugar paste.<\/p>\n

She wore her friend Elaine\u2019s Chanel Allure Eau de Parfum as her \u2018something borrowed\u2019 and her \u2018I do\u2019 Swarovski lettering on the soles of her bridal shoes was her \u2018something blue\u2019.<\/p>\n

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A huge thanks to Linda and Steve for sharing their special day with us. Check out The Tylney Hall Hotel<\/a> for your very own intimate wedding venue organised by the hotel\u2019s Wedding Coordinator Garry Sampson. Visit Ideal Imaging Photography<\/a> for even more spectacular wedding images.<\/em><\/p>\n