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Here’s everything you need to know to recreate our Valentine's 'Be Mine' cocktail at home!

What you will need

• 1 Coupe Glass
• 1 Boston Shaker
• 1 Hawthorne Strainer
• 1 Double Strainer
• 1 Bar Measure

Ingredients

• 25ml Grey Goose Strawberry & Lemongrass Essence
• 25ml Cherry Brandy
• 35ml Pineapple Juice
• 35ml Cranberry Juice
• 20ml Fresh Lime Juice
• 15ml Blackberry Syrup

Method

• Add ice to your coupe glass and set aside to chill.
• Start to add your ingredients to the smaller half of the Boston shaker.
• Top tip: Always start with your fruit juice, syrups and work your way up.
• Fill the your shaker with ice, and place the other half of the shaker on top. Try to keep one side of the shaker tin flat, and the other with a gap.
• Shake firmly for 5 - 10 seconds, with the smaller tin closest to you.
• Hold the shaker in one hand with the larger of the two parts at the bottom. Where the two tins start to open up into the curve, clap with your other hand and it should pop open.
• Remove the ice from your coupe, place the Hawthorne strainer on top of your shaker and hold the double strainer over your coupe glass.
• Gently pour the liquid from the shaker through the two strainers and you should have a nice foamy texture on top from the pineapple juice.
• Garnish if you wish! We choose an edible flower for ours, it is Valentine's after all!

THE HAPPY COUPLE

We met in Dublin 6 years ago. Chris proposed on a weekend away in Mount Juliet Estate. I had a strong feeling he was going to propose, and he had a strong feeling I knew, so neither of us spoke a word the whole way there! It was a gorgeous location to get engaged & we drove into Dublin the following day to pick the ring!

YOUR DAY, YOUR WAY

Ceremony

At the Good Shephard Church on the Ormeau Road. This is where Chris was Christened & also where his parents got married!

What made you choose The Loft to host your day?

The venue was beautiful. We had guests coming from all over the world so we wanted somewhere that was closeby to Belfast City that they could spend a couple of days to enjoy, and also had a fabulous location to stay in.

Favourite memory of your Wedding

Looking around the room & seeing everyone we love coming from near & far to spend the day with us.

SHOUT OUT TO THE DREAM TEAM

Wedding Stationery

The Ivory Feather

Cake

Belfast Cake Boutique

Flowers

Floral Earth

Entertainment

Band were Hot sausage & mustard, DJ: Yeoo Dj

Photographer

Mark McCullough

Videographer

The Fennels

Wedding Dress & Accessories

Halfpenny London from The White Gallery in Newry and the Earrings were A.B Ellie

Bridesmaid’s Dresses

Maids to measure

Groomswear

Bogart Belfast

THE GLAM SQUAD

Makeup

Jennifer Ireland

Hair

Sinead Williams

The Happy Couple

Tell us a little about how you met & talk us through the proposal

We initially started chatting on a dating app (the modern love story) but didn’t get together until months later when we both happened to be at the same bar – it was meant to be! On Boxing Day 2020, we went to our special place Finn Lough in Enniskillen. We had a lovely time at the spa and then when we got back to the relaxation room, there were rose petals and candles everywhere and our song was playing – this is where Les popped the question with the most beautiful ring and Megan of course said yes!

Your Day, Your Way

Ceremony

We had our ceremony in the Fern Room on 08.10.2022 – the beautiful Boathouse wasn’t quite ready yet but we did manage to get some photos in there afterwards. Megan’s dad walked her down the aisle to Emily-Rose Edgar singing “All About You” by McFly, and he then forgot to “give her away” and just sat down so that provided a few laughs for everyone! Our ceremony was beautiful – short and sweet with a reading of “Carrie’s Poem” by Megan’s niece, Eva. We signed the register to “Always Remember Us This Way” and then walked out to the most brilliant confetti throw with all of our guests – some of our favourite photos from the day!

What made you choose The Loft to host your day?

We knew The Loft was where we wanted to get married before we were even engaged. We went for a viewing with Jemma soon after Les had popped the question and booked that same day. It was everything we wanted and more for our special day.

Favourite memory of your Wedding

Honestly there are so many – it sounds cliché but it was truly the best day of both of our lives. We had booked a singing waiter as a surprise for our guests and almost everyone says this was their favourite part of the day – such a brilliant idea to wake everyone up again after the meal. We also loved the speeches with our loved ones and of course dancing the night away with DJ Magiggs – he definitely knew how to get everybody on to the dance floor. We also had the lovely S’mores and Snaps s’mores bar out on the terrace which was a big hit with everybody.

Shout Out To The Dream Team 

Wedding Stationery

Dusty Rose Designs

Cake

Debbie (Megan's mum)

Flowers

Floral Earth

Entertainment

Emily-Rose Edgar, Joe Rocks, Singers Secreto, DJ Magiggs, Northern Lights Event Hire, S'mores & Snaps, Memory Phone NI

Photographer

Bethany Chisholm

Videographer

Minford Media

Wedding Dress & Accessories

Peony Bridal

Bridesmaid's Dresses

Maya Deluxe

Groomswear

Freddie Hatchet

The Glam Squad 

Makeup 

Natalie McNab

Hair

Gemma Weir

Pumpkin Pie, an excellent way to use up those leftover Halloween pumpkins and enjoy a delicious treat!

Ingredients

• Shortcrust pastry (a shop bought sweet pastry case will work just as well)
• 300g plain flour
• 150g unsalted butter
• 100g icing sugar
• 2 egg yolks

Filling

• 750g pumpkins peeled, deseeded and cut into chunks
• 140g caster sugar
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• Pinch of salt
• 2 eggs
• 25g melted butter
• 175ml milk

Method

• Shortcrust Pastry Rub flour and butter together until mixture resembles breadcrumbs.
• Mix in icing sugar then add the egg yolks to combine.
• If pastry seems too crumbly add 1-2 tbsp cold water until dough forms into a ball.
• Wrap in cling film and refrigerate for 30 minutes before use.
• Preheat oven to 160.
• Roll out pastry and line a 20cm loose bottom tart tin.
• Line the pastry cae with greaseproof paper and baking beans.
• Bake for 15 minutes.
• Remove the paper and beans and bake for a further 10 mins.
• Lift out and allow to cool.

For the Filling

• Boil the pumpkin chunks in a large pot of water for 15 minutes or until tender.
• Drain and set aside to cool slightly.
• Preheat oven to 200 degrees and mix together the sugar, salt and spices.
• In a separate bowl, mash the pumpkin then push through a sieve so it is well puréed.
• Mix the eggs, butter and milk and add to the dry ingredients.
• Add this mixture to the pumpkin purée and combine well.
• Pour into the tart case and bake for 10 minutes.
• Reduce temperature to 160 degrees and bake for a further 30-35 minutes or until filling has set.
• Leave to cool then dust with icing sugar and serve chilled with freshly whipped cream.

The Happy Couple

How did you meet and how did the proposal go?

Our friend Rachael match made us! She knew Scotty from school and set us up. Scott text me first, took me a few months to consider (ha!). Rachael knew Scotty and I would be a good match and she was right, funny enough not long after we got a job with a dating agency! The proposal was really cute, under a floral arch at our house, my mum and Scotty had worked hard to put lights and flowers on it a few weeks after my birthday. No photo evidence though as it was 9pm just after I got home from a 13 hour shift!

Your Day, Your Way

What made you choose The Loft to host your day?

There really wasn’t a question for me, I had seen The Loft online and I just knew it was perfect for us, luckily for me Scotty agreed upon viewing the venue. I loved everything about it, the décor, staff, absolutely everything was fantastic.

Favourite memory of your wedding

I would say when the ceremony doors opened and I could see everyone I love sitting together, and Scotty at the top of the aisle it was so magical. Scotty’s would be the moment his speech was over! He loved everything and would struggle to pick a favourite, but the food is high up there though!

Shout out to the dream team

Cake 

Cakes by Corri

Flowers

Rose Hip and Berry

Entertainment

Hit machine drummers and Drawmyguests NI

Photographer

Hammond photography

Videographer

Gerard Creighton Films

Wedding Dress & Accessories

Verona Bridal

Bridesmaid’s Dresses

Oh Hello Clothing

Groomswear

Freddie Hatchet Belfast

THE GLAM SQUAD

Makeup

Rebecca Saulters Make up

Hair

HairbyLaura

Explore The Rabbit chef Declan Donnolly's top tips on a successful BBQ to impress family & friends this Summer!

1. The best tip for a good BBQ is all in the preparation. Marinating your meat and poultry in advance (maybe that morning, or the day before) gives a more in depth flavour.

2. Different types of coals provide a better smoke depending on the meat. I would use a medium heat to slowly cook your meat, because if it’s too hot you can end up with too much char before the meat is fully cooked.

3. Basting every now and again adds even more flavour and it’s a great idea to use a bunch of fresh herbs such as thyme or rosemary as your basting brush.

4. Don't forget, a good BBQ also relies on the side dishes. Baked potatoes wrapped in foil cooked perfectly, a sweetcorn salsa or potato salad is a tasty option and buttered corn on the cob is also a great addition.

Why not add our delicious Sangria?

Ingredients:

• 100ml of White wine
• 25ml of orange syrup
• 25ml of passion fruit liqueur
• 15ml of lime
• Orange bitters

Method:

• This cocktail will be served in a wine glass, add ice to the glass and set it to the side
• Start adding all the ingredients in the glass and add some orange bitters on the top
• Add any fruit that are on season such as strawberries or oranges
• Finish your cocktail with couple of straws & an edible flower (optional)

Enjoy!

Ingredients 

Potato pancake

• 250g mash potato
• 60ml milk
• 40g plain flour (we use Gluten Free Flour)
• 2 eggs
• 15g bicarbonate of soda
• Mixed fresh herbs (we use dill and chives)
• Salt and pepper to taste

Pickled apples

• 10 granny smith
• 500 ml cider vinegar
• 30g sugar
• 15g salt
• 15g pickling spice

Pickling spice - Blitz together

• 30g mustard seeds
• 15g allspice berries
• 10g coriander seeds
• 5g chilli flakes
• 5g ginger powder
• 2 cinnamon stick
• 6 whole cloves

Red wine jus

• 1 glass red wine
• 1 shallot sliced
• 1 tbsp sugar
• 500ml quality beef stock
• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• 5 whole black peppercorns

• 100g spinach 
• 2 tbsp butter
• salt & pepper to taste

• 4/5 purple sprouting broccoli (tenderstem broccoli would work equally as well)
• 2 tbsp butter
• 1 duck breast per person, sinew trimmed and fat scored in a criscross fashion

Method

1. Boil or steam your potatoes and pass through a potato ricer.
2. Preheat the oven to 180°C.
3. Peel, ½ and slice the apples. We use a mandolin to get lovely thin, uniform slices. Place in a heatproof container.
4. Place all pickling spice ingredients in a pot, boil until the sugar dissolves and pour over the apple slices. Allow to cool before using.
5. Preheat a pan on a medium to high heat. Season the duck breast with salt and pepper and add to the pan, with no oil, skin side down. Fry for 6 - 7 mins until the skin is a beautiful golden brown colour, then put the pan of duck into the oven for 9 mins. Remove from oven and allow it to rest whilst you prepare the other ingredients.
6. Mix all ingredients for the pancake recipe in a large bowl to form a batter and season according to taste. Preheat a pan on medium heat. Add some oil, add a large spoon of the batter mix to the pan, and cook for 5 to 6 mins on one side, flipping over and cooking for 5 -6 mins on the other, keep warm for plating later. Keep going until all the batter is finished.
7. Place a pot on a high heat, add the wine, herbs, sugar sliced shallot, and reduce until you have ¼ of the wine left. Add the beef stock and continue to reduce until you have a thick dark sauce, the consistency of gravy. Keep warm until later.
8. Melt 2 tbsp of butter in a pan on a medium heat until foaming, wash the spinach leaves and add to the butter, add salt and pepper, cook until wilted, set aside for plating
9. Cook the broccoli according to the packet instructions and toss in the melted butter adding salt, set aside for plating
10. Square of the duck, and slice into 3 pieces lenghtways, it should be lovely and pink inside, if you prefer it a little more cooked, place back in the oven for the desired amount of time.

To plate

1. Layer up 2 pancakes and the spinach per person
2. Place the sliced duck on top
3. Spoon some of the jus over the duck
4. Garnish with the broccoli and pickled apple slices

The Happy Couple

Tell us a little about how you met 

We met years ago in a bar in Cookstown where I worked. Daniel was in one night and his friend started the conversation between us.

Talk us through the proposal

We went to London in January for my birthday and he proposed to me in our hotel room. He had planned on booking the London Eye but I told him I didn't want to go on it as there were big queues lol. (You can imagine how unorganised Daniel is).

Your Day, Your Way

Ceremony

Holy Trinity Church, Cookstown

What made you choose The Loft to host your day?

I had seen The Loft online and I thought the images looked too good to be true. It was the first (and only) venue that we looked at and when we saw it in person I was blown away by how beautiful it was. Maureen was so welcoming and gave me so much information and guidance as I hadn't a clue where to start with wedding planning. I couldn't imagine having our day anywhere else. It was perfect.

Favourite memory of your Wedding Day

Sitting down to dinner, finally relaxed after the chapel nerves, photos etc and just taking it all in. All our favourite people there and such a beautiful setting.

How was your Wedding Planner?

Absolutely fantastic. I cannot thank Maureen enough for all she has done. Nothing was ever any bother. She made planning my day so enjoyable!

Top Tips

Try and enjoy the day as it really does go as fast as people say.

Shout Out To The Dream Team

Wedding Stationery

Myself

Cake

Myself (display cake) Corner Bakery Cookstown (real slabs)

Flowers

Pampas and Bloom

Entertainment

The Nooks

Photographer

Tony Donnelly

Wedding Dress & Accessories

Reflections Bridal Studio Lisburn

Bridesmaid’s Dresses 

House of Fraser

Groomswear

Freddie Hatchett

The Glam Squad

Hair

Emma Mallon

Makeup

Kelly Wison

Cocktails in the garden weather has arrived! Enjoy our delicious Mad Hatters Martini cocktail for you to make at home with friends or family, or to relax and enjoy some 'me time'.

This cocktail will be served in a coupe glass, add ice to the glass and set it to the side to chill whilst you make your cocktail.

Add to your shaker:

• 15ml Mathieu Teisseire Vanilla Syrup
• 15ml Passion Fruit Puree
• 75ml Pineapple Juice
• 15ml Lime Juice
• 35ml Grey Goose White Peach Essence & Rosemary Essence Vodka
• 15ml Apricot Brandy

Add ice & shake

Remove the ice, double strain & serve! Option to add edible flowers to garnish.

The Happy Couple

Tell us a little about how you met & talk us through the proposal

We met at work in 2015 and officially started “going out” in February 2016. We bought our house together in Portrush in 2018, survived a pandemic and got a puppy (Jax, a Soft Coated Irish Wheaten Terrier) before getting engaged in June 2021. It was the evening before my 28th birthday and we went for a walk with Jax as we normally do, although Roo said we were going for a picnic for my birthday which was the reason for the large backpack he was carrying. We walked along Whiterocks beach and up to the bench that overlooks the coast alongside the fifth green at Royal Portrush Golf Club (Roo has been a member since he was child and I have followed many rounds of golf here)! Roo set out an M&S picnic and a bottle of champagne (which I thought was a bit much as it wasn’t a big birthday, but I wasn’t complaining)! When I was mid breadstick and hummus, I looked round to see Roo down on one knee as the sun started to set, Jax was sitting beside him totally oblivious as to what was going on! Restaurants and bars had only just opened again after lockdown the weekend prior so we were able to celebrate properly in the weeks after!

Your Day, Your Way

Ceremony

We had our ceremony onsite in The Boat House, very fitting as Roo is a volunteer RNLI crew member. A friend of ours conducted the ceremony which added a lovely personal touch and put us at ease. We knew we wanted a short ceremony as we were keen to make the most of the day with all our guests.

What made you choose The Loft to host your day?

The venue is just stunning, we were already sold on the venue before viewing it just from pictures alone, but the team were also so helpful and lovely which was a bonus. We knew we wanted a venue with accommodation onsite but didn’t want a typical hotel or function room style wedding. The Loft was just perfect, and the banquet tables and décor of the room sold it for us, everything was just so easy too. Shoutout to our lovely wedding planner, Claire Graham, for her help on the lead up!

Favourite memory of your Wedding

Spending time with our friends and family! We also loved to be able to stay at the venue for 3 nights, getting ready there that morning and having a day two BBQ with some time to relax in the Spa too. We can’t wait to go back again.

Shout Out to the Dream Team 

Wedding Stationery

We did online wedding invites through Greenvelope

Cake

Angel Cake Bakery

Flowers

Pixie and Piper Flowers NI

Entertainment

Aria String Quartet for ceremony and drinks reception, Anna’s Number were our band & Darran Wallace from Northern Lights Event Hire was our DJ. Take 3 performed at our day two.

Photographer

LIT Photography NI

Videographer

Forever Endeavour Films

Wedding Dress & Accessories

Pippa Bridal, Rainbow Club, Lily & Roo and Astrid and Miu

Bridesmaid’s Dresses

Six Stories

Groomswear

McCalls of Lisburn

THE GLAM SQUAD

Makeup

Sian Sutherland

Nails

Holly from The Beauty Bar, Coleraine

Hair

My friend Chloe and her colleague (also Chloe!) from Chloe’s Hair Studio, Coleraine

The Happy Couple

Tell us a little about how you met

We first met through a mutual friend at a Blue Jays Game in Toronto. We spent the entire game chatting as I shared my “expert” facts about Baseball with Marty. Marty was too polite to question when I told him that the bases were 100m apart from each other (they are 30m). In his head he was wondering how it was possible that a baseball player was out running track athletes multiple times during the game.

Talk us through the proposal

Marty and I were in Italy for a friend's wedding in Siena and following the wedding we travelled to Cinque Terre just the two of us. On a particularly hot day we hiked from Vernazza to Monterosso about a 3 hour hike. Marty was hoping to propose along the trail with the ring stored in his pocket the entire time but the narrow trail did not allow for a stop. When we arrived in Monterosso my hands were so swollen from hiking Marty suggested a dip in the water in hopes my hands would go back to their normal size. After our swim we walked up to the top of the town where he proposed on a beautiful trail overlooking the ocean. I was so shocked I yelled no way then quickly said yes!!

Your Day, Your Way

Ceremony

The Ceremony was held at Marty’s parish Mary Mother of the Church in Saintfield. I walked down the aisle to Inisheer a special song to us. We first heard Inisheer at a pub in Greystones where all the locals were playing it. One of the men got talking to us and at the end of the night said when you two get married (we weren't engaged yet) you should walk down the aisle to Inisheer. We have loved it ever since!!

What made you choose The Loft to host your day?

We were planning our wedding internationally from Canada and after our wedding was cancelled twice due to COVID we were seeking a new venue when it became too complicated to have a wedding in the south and ceremony in the North. Marty’s sister drove past the Loft and stopped in to inquire after hearing about the venue. When we looked online we immediately fell in love with it. The greenery and décor was exactly what we were looking for. We loved the idea that we wouldn’t have to decorate the room and the packages included everything we needed.

Favourite memory of your Wedding

We honestly have so many it is so hard to choose. One of our favourites was the Cocktail reception at the Loft. When guests arrived they were blown away by the beauty of the venue and greeted with Aperol Spritz, Beer Buckets & Prosecco. Stephen grabbed us when we first arrived and walked us through the evening so that we knew exactly what was happening and when. That relieved any stress we had and were able to enjoy every aspect of the evening without thinking about anything!!

How was your Loft wedding planner?

Maureen was INCREDIBLE!! Planning a wedding internationally is not easy but with Maureen and the team at the Loft they made it a breeze. Maureen helped us plan the wedding in a little over 6 weeks and it was perfect!!

On the day of Stephen made us feel like royalty. The service was above and beyond. All of our friends and family were blown away by the venue and the service.

Top Tips

Enjoy the day! The Loft’s staff does an amazing job making sure everything and everyone is looked after which relieves so much stress. We were able to enjoy every moment of the day without a worry in the world.

Shout Out To The Dream Team

Cake

Cakeology NI

Flowers

Flower Room Belfast

Entertainment

The Muddlers Club

Photographer

Colin Colleran

Wedding Dress & Accessories

The Modern Bride

Bridesmaid’s Dresses

Park & Fifth 

Groomswear

Paul Puncher Clothiers

The Glam Squad

Hair

Kim Annesley Hair

Makeup

Tippy Makeup Artist 

Cook with us! Head Chef Donna Hughes has put together a delicious Marinated Rainbow Trout with Succotash and Salsa Verde recipe, perfect for cooking at home to wow dinner guests or for a date night.

(Serves 4)

INGREDIENTS:

4 FILLETS RAINBOW TROUT

100ML OLIVE OIL PLUS 2 TBSP MORE FOR COOKING

SUCCOTASH:

1 LEMON SLICED

2TSP GARLIC PUREE

½ RED ONION ROUGHLY DICED

400G SWEETCORN

200G CANNELINI BEANS

200G RED KIDNEY BEANS

200G BROAD BEANS

12 CHERRY TOMATOES HALVED

12 BABY POTATOES BOILED AND HALVED

1 SMALL PACKET OF DILL

LEMON JUICE

SALT AND PEPPER

SALSA VERDE:

½ SMALL PACK TARRAGON

1 SMALL PACK FLAT LEAF PARSLEY

2 GARLIC CLOVES

2TSP DIJON MUSTARD

3 TBSP SMALL CAPERS

150ML EXTRA VIRGIN OLIVE OIL

1TBSP SHERRY VINEGAR

METHOD:

MARINADE THE TROUT FILLETS OVERNIGHT WITH THE OLIVE OIL AND SLICED LEMON.

FOR THE SALSA VERDE:

FINELY CHOP THE HERBS AND GARLIC. ADD THE MUSTARD AND CAPERS AND COMBINE WELL. STIR IN THE OLIVE OIL. ADD THE SHERRY VINEGAR AND SEASON TO TASTE

FOR THE SUCCOTASH:

SWEAT THE RED ONION AND GARLIC PUREE IN 1 TBSP OIL THEN ADD THE CHERRY TOMATOES AND COOK UNTIL SOFT. ADD THE SWEETCORN, POTATOES AND BEANS AND HEAT THROUGH SLOWLY (CANNED BEANS WORK WELL FOR THIS DISH)

HEAT 1 TSP OIL IN A LARGE PAN. REMOVE THE TROUT FILLETS FROM THE MARINADE, SEASON AND PLACE SKIN SIDE DOWN IN THE PAN. FRY THE FILLETS FOR 1-2 MINUTES ON EACH SIDE UNTIL THEY ARE FULLY COOKED AND THE SKIN IS CRISPY.

ONCE THE SUCCOTASH IS HEATED ADD 1 TBSP CHOPPED DILL AND A SPLASH OF LEMON JUICE AND SEASON TO TASTE.

DIVIDE THE SUCCOTASH BETWEEN 4 BOWLS AND PLACE THE TROUT FILLETS ON TOP.

DRESS WITH THE SALSA VERDE AND SERVE.

Happy Cooking!

The Happy Couple

Tell us a little about how you met & talk us through the proposal

We met just over 9 years ago through Graham's sister when I decided to use her phone and snapchat everyone on her friends list a funny selfie of myself, we then became friends on Facebook and decided to meet up on a bank holiday weekend, a few drinks later and some chips to end the night and the rest is history. Graham proposed on the 21st December 2019 in our house. Graham always jokes about and when he told me to close my eyes and come into the room, I told him no as I thought he was ready to do something silly on me, so when I opened the door and he was on one knee I couldn’t believe it!

Your Day, Your Way

Ceremony

We had our cermony in the Boat House on the 20th April 2023. My dad walked me down the aisle to a cover song of 'I only want to be with you'. I remember trying my hardest not to cry while walking down the aisle! There was a few tears from the guest and bridal party and of course the groom himself! However it didn't take long before Graham had us all laughing. We signed the register to Shania Twain, 'Looks like we made it.

What made you choose The Loft to host your day?

I had viewed a few locations after getting engaged and then seen an advertisement for The Loft. I decided to make an appointment and go with my mum to view it. I knew straight away after seeing the plans and drawings of what the space was going to look like that this was the place I wanted to get married. I called Graham straight away excited to bring him up to the venue to show him. Fast forward a few days later and we where back up at The Loft and had booked it.

Favourite memory of your Wedding

Our favourite memory would be hard to pick as it was amazing from start to finish but I think coming into The Loft as Mr and Mrs Irvine while our guest all cheered and clapped for us was a highlight. All our guest raved about how amazing the food was and still talk about it to this day! We loved the speeches and the fact our 7 year old daughter got up and give a speech, it was just priceless and a memory we will always love.

Shout Out to the Dream Team

Wedding Stationery

Courtney (Grahams sister)

Cake

Joanne Courtney (friend)

Flowers

Littlebuds

Entertainment

Dj Barney Barnes

Kings and Queens Event Hire for lawn games

Photographer

Chris Mee

Videographer

ND MEDIA

Wedding Dress & Accessories

Pronuptia Bridal Belfast- Justin Alexander dress

Bridesmaid’s Dresses

Little Mistress

Groomswear

North E Dress ~ Hire

The Glam Squad

Makeup

Emma Scott Make Up Artist

Hair

The Bridal Stylist

The Happy Couple

Tell us a little about how you met & talk us through the proposal

Michael and I met 10.5 years ago through friends! We got engaged 3 years ago in Dublin, one of our favourite cities! It was unexpected on my end but looking back Michael was extremely nervous!! He kept saying he felt sick 🙈 I could not get over the efforts he went to, especially picking my ring! It was from chupi, a Dublin based jewellers who loves pink just as much as me!

Your Day, Your Way

What made you choose The Loft to host your day?

I came across the loft online just before the renovation was finished! We arranged to go have a look but then covid struck the same week! We never really discussed booking our wedding again as we were busy enough with our 2 girls but when I saw there was a wedding weekend I thought we should have a look! We instantly fell in love with the laid back vibe and picture perfect decor! We did everything back to front so we continued that by booking the wedding for 5 months later!

Favourite memory of your Wedding

It would be very difficult to pick one part of the day! I was told many times that a bride doesn’t enjoy their own wedding but I absolutely loved every bit! First coming into The Loft and getting to socialise with friends and family was a great feeling but dancing the night away to YeooDJ has to be a favourite memory! They read the crowd so well and had everyone up dancing for hours!

Shout Out To The Dream Team

Wedding Stationery

My creative sister, Caitlín!

Cake

Lilypink Bakery

Flowers 

Sass & Halo

Entertainment

YeooDj

Photographer

The Artisan Photographer

Favours

We opted for a gin cart instead!

Wedding Dress & Accessories

Custom dress by Eamonn McGill Design

Shoes

Gucci

Bridesmaid’s Dresses

ASOS

Groomswear 

Red Belfast

The Glam Squad

Makeup

DJ Griffin

Hair

Francene Carlin