Being such regular visitors to Ibiza, Stephan and Peter decided to do most of the wedding planning themselves. They worked with La Escollera’s in-house event planner Andrea Barneveld to find the perfect stylistic touches to complete the day. Their theme was olive branches, which were neatly worked into buttonholes, woven around shells as table settings and wound into matching olive wreath crowns for the grooms as a final touch. White flowers dressed the ceremony walkway and complemented the leaves around the rustic wedding arch for a natural and organic feel, all of which were captured perfectly by talented local wedding photographer Gypsy Westwood.
The expert team behind the La Escollera kitchen whipped up a wedding feast that showcased local Ibicenco delicacies, such as melon roses with Jamon Iberico as one of the starters and their famous show-stopper, salt-baked aea bass as one of the mains. A light lemon sorbet refreshed the palate between courses, and a local farmer’s grilled tenderloin steak served in port wine with mashed potatoes and apple satisfied the meat lovers in attendance. The sun stayed out all afternoon and laughter and smiles were the order of the day on the beachside terrace. Stephan and Peter’s cake had a unique twist, as the two figures on the top were modelled out of icing by island cake artist extraordinaire Mitch the Cake Lady, the very image of the couple themselves complete with beards.