Bethan & Ashley: A Winter Wedding at Abbey Farm

We chose Abbey Farm because it felt right from the first moment I saw it. The rustic look and feel, paired with luxuries like log burners and underfloor heating, made it perfect for our winter wedding. The Abbey Farm team was incredibly accommodating, and being able to choose all the vendors myself meant I could tailor the day to exactly what we wanted.

I found my beautiful wedding dress locally at Jayne’s Bridalwear in Lincoln. It was a design by Pronovias—perfect for a winter wedding—with elegant, effortless details like a square, subtle waterfall neckline and slight puff shoulders. The stunning bridesmaid dresses came from Coast, and their gorgeous green tones perfectly matched our colour scheme and the season. My makeup was done by the incredible Rachel Bray Makeup Artistry. She’s a perfectionist at creating the simple, no-makeup look I wanted. We sourced the suits locally from Gere in Lincoln, with designs by Marc Darcy.

Even though our wedding was just three days before Christmas, we kept the styling traditional and timeless, focusing on whites, greens, and touches of gold. Hints of Christmas made their way in, with crackers at each place setting, Christmas trees in the venue, and mulled wine served straight after the ceremony—a perfect nod to the season.

Petal & Stalk created our florals, and they put together an incredible installation for the ceremony. It later served as the backdrop for the top table during the wedding breakfast. Suspended centrally as a cloud, it hung above us at the top of the aisle. Using mostly greenery and natural branches, the display was full of texture and avoided feeling too structured. To tie in Christmas, we wove warm fairy lights through it and added a beautiful red velvet bow. My bouquet and the buttonholes matched perfectly. They featured lush greenery and pure white blooms for a fresh, elegant look.

Black Peppermint created an incredible menu, starting with canapés like mini fish and chips, tomato and basil bruschettas, and traditional mini Lincolnshire sausages. For the main course, we went with sharing dishes, including roasted lamb rump, roasted chicken with chorizo and herbs, and lime-spiced cod. These were served with garlic-roasted potatoes, honey-glazed Chantenay carrots, and a green vegetable salad. We had a trio of mini treats for dessert: banoffee cheesecake, dark chocolate brownie with dark chocolate and orange mousse, and Eton Mess.

Our wedding cake was a beautiful three-tier creation by The Cake Queen Lincoln. Decorated with white fondant icing, green foliage, and white blooms, it looked traditional and tasted amazing!

Kazooieloki knew Abbey Farm like the back of their hands, but a wedding so close to Christmas was a first for them! They rose to the challenge, finding creative backdrops that suited the season. Their relaxed approach made us feel completely at ease, and they captured the day perfectly, striking the right balance between candid moments and more posed shots.

The whole day was our favourite—it flowed seamlessly, and seeing everything come together as we envisioned was incredible. If I had to pick one part, it would be the evening. The DJ and sax created a lively vibe in one area, while the bar offered a quieter space for chatting, and the firepit outside gave another option. Everything felt just right, and the day went by so quickly!

Take your time choosing a venue that suits you as a couple. Some venues come with set packages and vendors, which might work for some. For us, having the freedom to choose every vendor ourselves made the day feel more personal. It might require a little extra work, but with the venue’s support and recommendations, it wasn’t overwhelming. Also, offering slippers or flip-flops for guests in heels at the end of the night was a huge hit—they made such a difference!