It's seaside splendour set amongst clusters of soft pink blossoms and the elegant architecture of yesteryear – Elizabeth Scott and Bradley Wilson married at Pompallier House, Russell, on Saturday, February 23, 2013.
Brad and I met at a friend’s birthday party in 2009. Two years later, we were holidaying in Turangi and he insisted we go for a scenic drive. After pulling over at a stop-off point overlooking Lake Taupo, he got down on one knee which, considering he had recently undergone knee surgery, was quite a feat. We celebrated afterwards with my parents over a bottle of champagne before spending the night at National Park’s Chateau.
We love the slow-paced, relaxed vibe of Russell, our favourite holiday spot, and knew sharing this with our loved ones would make for an extra warm atmosphere.
Setting the scene
After our garden ceremony, set against a backdrop of the French Provincial-style Pompallier House, we headed to the Duke of Marlborough Hotel for our reception. With its polished floors, wide verandas and twinkling chandeliers, the hotel evoked old-world charm. The 19th century architecture spoke for itself, so we kept decorations simple, opting for candles, fairylights and loose arrangements of roses, lambs ear and white lisianthus. Our soft colour palette of pink and apricot reflected the tones of the hotel’s garden flowers, while hints of duck egg blue matched the hue of its sea views.
My bridal look
The moment I saw my Astra Bridal gown’s, ruched satin bodice, full-bodied lace skirt and elaborate train, I knew it was the one. We imbued it with sentimentality by sewing fabric from my mum’s wedding dress into the skirt. I accessorised with a crystal and pearl bracelet and glittery silver heels, finishing my look with soft curls and natural-looking sweeps of makeup.
A sumptuous feast
After enjoying canapés, champagne and live music on the deck, our 100 guests moved inside for dinner. They enjoyed dishes such as eye fillet and seafood chowder, before indulging in a dessert table which boasted a range of our favourite sweet treats including jaffas and milk bottles. Our three-tiered cake, made with layers of banana, fruit and chocolate cake, topped off the dessert buffet.
Brad has a skill of always writing the perfect words to go inside cards at special occasions. I have kept every single one, so as a wedding morning surprise I cut his sweet messages out, created a collage, framed it, and had Brad’s brother deliver it to him on the morning of the wedding.
For our guests
As favours, Brad’s grandmother and I made heart-shaped seating plan nametags from marine charts, with the thought that the tags could act as Christmas decoration keepsakes from our big day.
My advice for brides to be
Watching our wedding video keeps the memories crystal clear, making it feel as though our big day was only yesterday – as well as a great photographer, hiring a good videographer was a priceless investment.
Bride’s gownAstra Bridal
Bride’s veilAstra Bridal
Hair Lauralee Nolan
Groom & groomsmen suitsDorset Suit Hire
Groom & groomsmen shoesNumber One Shoe Warehouse
Bride’s shoesAstra Bridal
Bridesmaids’ shoesNumber One Shoe Warehouse
Bride’s ringPascoes Jewellers
Groom’s ring NZ Jewellers
Flowers Putts Green
Cake Great Cake Limited
Catering The Duke of Marlborough Hotel
Stationery Julia Smith, printed by Neville Newcombe
Music Craig Wright