Angelina & Emilio met when Emilio started working at her dad’s shop in Brighton. They hated each other when they first met! However as they say opposites attract and they gradually started liking one and other. Emilio popped the question after a meal at Angelina’s favourite restaurant and a romantic stroll along Brighton beach. He stopped right by Angelina’s favourite place in Brighton -The West Pier- got down on one knee and asked the important question. Needless to say Angelina accepted! They were married at St. Michael and All Angel’s Church in Hove and the reception followed at The Grand Hotel Brighton.

The Dress: My dress was a Hollywood Dream’s design straight from their factory in North London. It was the first dress I tried on and as soon as I put it on, I knew it was the one! It was a Cinderella style dress made from ivory taffeta silk. The bodice was sweetheart cut, strapless and covered in jewels. The skirt of the dress was very full, with beads and gatherings.

The Accessories: The tiara was a ‘Silver Swarovski Crystal Clear Handmade Bridal Tiara’ made with clustered Swarovski crystals. It was bought from ‘Goddess Handmade Tiaras’ online. My earrings and necklace were all from Swarovski. My shoes were ivory satin ballet shoes, bought from

The Suit: Emilio’s outfit was hired from Moss Bros. He wore a grey Lingfield morning suit accompanied with a white shirt, ivory waistcoat and pale gold silk cravat and handkerchief.

The maid of honour/bridesmaids:
Our maid of honour looked stunning. She wore a rich plum colour dress with gathering to one side and a crystal jewelled strap. We had 13 bridesmaids. The four older girls wore an ivory, just above the knee fitted dress from Coast. The four junior bridesmaids wore a dress from It was an ivory satin ankle length dress. This dress had spaghetti straps and a three tiered tulip skirt with diamante flower patterns to the top layer. The five youngest bridesmaids also wore a dress from The dress was also ivory with a fuller skirt.

Colour schemes: We had a colour theme of gold and coral. We chose the roses before anything else. I love the colour coral and the gold is such a rich colour for a wedding, they went great together. We also had a small unintended ‘bling’ theme going on. Everything had crystal or diamantes on it.

The Cake: My Godfather made our cake. He has a bakery in Finchley called ‘Parkway’. The cake had 5 tiers. The top layer was fruit cake and the rest was chocolate cake. The cake itself was ivory. It had scattered coral roses and a shimmery gold waterfall coming down one side. For the cake top we chose an ivory figurine of an intertwined couple.

The Favours: My Godfather also made our favours. We had five delicious biscuits in an ivory organza bag. On the organza we put an ivory ribbon with ‘Emilio & Angelina ~ 5th September 2010’ written on it. My wonderful cousin sewed 450 of the ribbons onto the bags by hand.

The Band: Fantastic Greek band called ‘Cleopatra’. The lead singer’s name is Michael.

The Flowers: We had two florists working together for the flower arranging; my aunty from
Norbury who has a florist called ‘All Occasions’ and another girl from Brighton who works from home called Tasha. The main flower in the arranging was a coral rose called ‘Great Demetra’. The bouquet was made solely from this flower with a little greenery. Inside every rose was a diamante pin. Emilio’s button hole was also made using this rose. The centrepieces were made solely from the coral rose. The flowers for the head table and the church were very vibrant. The mix of flowers and colours was amazing.

Special Touches/ Funny moments: The ceremony started with an organist playing ‘Canon’ by Pachelbel as the bridesmaids walked in. when they had entered, the organist began to play the wedding march as I walked in with my dad. We both felt so nervous until we were standing side by side, we looked at each other and started laughing. The archbishop conducted the service which was special. Everything was going so well until I had to run to the toilet in the middle of the ceremony. Our guests thought I was leaving Emilio at the altar. Everyone shared a sigh of relief, when I came back. (nothing ever runs smoothly, but it was quite funny)!

The menu: For starters we had a caramelised red onion and goat’s cheese tart with sun ripened tomatoes and chilli sauce, followed by roast fillet of Scotch beef with accompaniments. For dessert we had Valhorona bitter chocolate tart, cookie ice cream and white chocolate sauce. Truly scrumptious!

Groom’s Tip: Don’t worry too much about your speech as I wrote one and didn’t use it!

Bride’s Tip: Shop around on the internet as you can find great deals for items that are in the shops, but cheaper!

Bride’s beauty tip: Sleep as much as you can. It is better than any other product on the market!

Photos by: Evagoras Mandrides (pg.37)


Many thanks for all the lovely images used in this article.

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