A GRAND AFFAIR

Nwabisa and Mikki Xayiya

Venue: Webersburg Wine Estate, Stellenbosch

By: Wedding Concepts

NWABISA REMEMBERS

How did your groom propose?

Getting married was just a natural progression of our relationship. We decided early on after we met that we wanted to spend the rest of our lives together.

 Tell us about the theme of your wedding.

We wanted something elegant yet understated; something memorable, a reflection of our characters; simple and fun yet extraordinary.

 And the menu?

A selection of canapés was served with pre-drinks. To start, we had deep-fried calamari with garlic aïoli. The main course was petit poussin (baby chicken) stuffed with a truffled duxelle. For dessert we served a selection of sweets on platters at each table. Wedding cake and boerewors rolls were served as a late-night snack.

The highlight?

Seeing everything come together so beautifully and perfectly. And of course my husband’s unforgettable speech.

Any advice for brides planning their special day?

Get a good and reputable wedding planner, I cannot thank mine enough. Get involved and cut out pictures from magazines if you see something you like. Be decisive, it saves time. And most importantly relax – things will work out just fine.

BEHIND THE SCENES WITH CHRISTINA HOLT, MD OF WEDDING CONCEPTS

What was the client’s brief for this wedding?

We had to create a marquee celebration with a “wow” factor. The venue needed to accommodate almost 400 guests, flow with ease, hold brilliant entertainment, showcase the Cape Winelands and offer views, ideally with water. The design had to include personalised ideas and the bride’s favourite shades of purple and pink. We had to create a balance between glamorous and contemporary without being over-the-top – in other words, a chic, stylish and memorable celebration.

How long did it take to put together?

Six months. Besides the dedicated team at Wedding Concepts, we managed a group of about 150 suppliers and their staff. Setting up the structure, flooring and decor took seven days; and assembling the 35 000 roses took 15 florists three full days. A team of lighting and technical experts created the stage, sound and light effects that brought the celebration to life.

What was the biggest challenge of the project?

Keeping an eye on the growing guest list! At some point before the wedding we had to extend the marquee by 150m² and revise the layout to allow for more guests. The other challenge was making sure that guests arrived early enough to pass through security in time for the ceremony.

What aspect are you most proud of?

I’m proud of having created what people in the industry are calling “the wedding of the year”. A marquee is initially just a bare structure – designing a beautiful wedding around it is the most rewarding experience. The fact that the day flowed smoothly without any unforeseen surprises was a real highlight after months of planning.

Top tips for couples wanting to host a marquee wedding?

My top tip is to involve a specialist wedding coordinator and to do a careful budget check before you begin. Generally marquee-based weddings are more expensive than venue-based weddings as they are logistically more intricate, require a two- to seven-day set-up and break-down period, and involve more complex hiring. You need to add a generator, a separate kitchen marquee and equipment, cutlery, crockery, additional staff, and more elaborate decor to decorate the space. An Engineer’s Certificate is required to ensure the set-up meets legal requirements. However, the final result does exceed most expectations. Marquees, by their majestically thrilling nature and unpredictable appearance, always win hands down.

 

LITTLE BLACK BOOK

Bridesmaids: Lesedi 076 646 3944; lesedima@yahoo.com

Cake: Roxanne Floquet 083 226 2471; www.roxannefloquet.com

Decor: Foci Functions;  www.foci.co.za

Dress: Kobus Dipenaar (Atelier) 021 423 7810

Event management & coordination: Wedding Concepts; www.weddingconcepts.co.za

Food and venue: Webersburg Wine Estate; www.webersburg.co.za

Groom and groomsman: Frank Bespoke; www.frankbespoke.co.za

Marquee: Cozi Hiring 021 511 7692; www.cozi.co.za

Music: Five Seasons Entertainment (ceremony and pre-drinks bands); www.5sm.co.za. Tones of Note (dinner entertainment, including solo performance by Lindiwe Suttle); www.tonesofnote.com

Photographer and videographer: Zara Zoo 021 910 1196; www.zara-zoo.com

Sound, staging and lighting: AV Direct; www.avdirect.co.za. CS Audio; www.csaudio.co.za

Staff and hiring: Urban Tonic 021 706 0133; www.urbantonic.co.za

Stationery: Lara’s Designs; www.larasdesigns.co.za

Wedding favours (parasols/pashminas): Wedding Concepts gift range

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