Engineer George Graham proposed to childhood sweetheart Aimee Taylor as they moved into their first home together.

Wedding photography by Emma Stoszkowski Photography

BRIDE: Aimee Taylor, 26, customer service team leader
GROOM: George Graham, 26, mechanical engineer. They live in Kingstown, Carlisle
HOW THEY MET: They first met in year seven at St Aidan’s County High School, Carlisle but became a couple in the sixth form in 2008

PROPOSAL: On the day they moved into their first house together at Crindledyke Farm in November 2014. They had nothing in the house except the boxes they had packed up from their parents’ houses. Aimee turned round from admiring their new garden as George carried boxes in from the car to see him down on one knee and he proposed

VENUE: The ceremony was held in the grounds of Dryburgh Abbey, near Melrose, and the reception and evening reception were held in the Dryburgh Abbey Hotel
THEME: Vintage birdcage and pearls with a dusky pink and lilac colour theme

BRIDE’S OUTFIT: An ivory over light gold Ronald Joyce dress with illusion back and pearl and crystal shoulder detail from Weddings by Charlotte Boyd, Dumfries, worn with a two-tier ivory veil with tear drop crystals from Carol Roberts Couture Bridal, Carlisle, and a crystal and pearl hair-piece bought during a trip to New York with the bride’s mum and sister
GROOMSMEN: Gary Graham was best man and Greg Graham and Guy Graham, were ushers. All are the groom’s brothers. They wore kilts from Fiona McGuigan Kiltmaker, Dumfries

BRIDESMAIDS: Laura Taylor, bride’s sister, was chief bridesmaid, and Jess Nelson, bride’s best friend from school, and Faye Beattie, bride’s best friend from work, were bridesmaids. They wore twobirds dresses in shades of heather, lilac and blush pink from Weddings by Charlotte Boyd, Dumfries

FLOWERS: Bouquets were a collection of pink, lilac and cream roses, lisianthus, freesia and lavender by Flowers by McKenzie, Jedburgh

HAIR AND MAKE-UP: Hair was by Karha and make-up by Ashleigh Sinead

TRANSPORT: The bride and groom had a black and white vintage Chrysler Kew car supplied by Borders Vintage Experience to take them on a drive after the ceremony to give them time alone to take everything in

RECEPTION: A Champagne and canapé reception in the grounds of the Abbey followed by a wedding breakfast for 80 guests at the Dryburgh Abbey Hotel with a further 50 guests for an evening reception
TABLE SETTINGS: Each guest had a personalised menu card and a macaron favour. Table centrepieces were cream birdcages with pink and lilac roses, a candle in the centre and a string of pearls over the top
FAVOURS: Raspberry liquor and rhubarb and ginger liquor-flavoured macarons from Macamoon in Peebles
CAKE: A three tier cake made by the bride’s mother Karen Taylor. The top tier shaped and decorated as a birdcage with handmade roses between each layer

FIRST DANCE: Over and Over by Nathan Sykes performed live by Superhouse
ENTERTAINMENT: A traditional live Scottish ceilidh followed by a four hour set by Superhouse, a band from Edinburgh

HONEYMOON: Dubai and the Maldives

VIDEOGRAPHER: Adam Stanley, Abbey Wedding Productions


This article is published in the Autumn/Winter edition of the free Cumbrian Weddings magazine, which is available from Tuesday, October 25.

The magazine can be picked up from our newspaper offices in Carlisle, Workington, Whitehaven and Barrow, selected newsagents as well as weddings fairs, bridal houses, venues, florists and other outlets across the county.