Bethany and Claudio wanted to find a perfect spot to bring together friends and family from two continents for their September wedding. They wanted the ambiance for the day to be chic and contemporary (absolutely nothing rustic!) but in a traditional Mallorcan setting. It was a real delight to meet them, and on their visit to look at venues, we checked out five very different fincas. But it was only when we reached the last, (Venue 260) that they felt this was 'the one'.
Set among hills on the west coast, where the land begins to slopes down to the sea, the honey-coloured finca is light and airy with lush lawns, vibrant blue shutters and deep pink bougainvillea climbing up the walls.
Music was a key priority for the pair and they wanted to make sure that each part of their day had a special flavour with music to match. As guests arrived at the finca, they were welcomed by a classical string quartet. After welcome drinks of refreshing cava sangria, fresh lemonade and chilled beers, the guests took their places on white cross-back chairs.
The wedding pergola was decorated with flowing white curtains, white roses, Queen Anne's lace, lisianthus and eucalyptus.
Bethany arrived with her party in an S-Class Mercedes, looking gorgeous in a white silk bias-cut dress, with her bridesmaids all wearing shimmering sage silk dresses. Bethany's bouquet of white Austin roses also had touches of dollar eucalyptus and baby's breath.
After the ceremony, live Brazilian music was provided by the Nayla Yenquis Quartet as guests enjoyed chilled cava and beer with canapes of marinated salmon and ginger skewers with deep-fried avocado and Mexican chicken chipotle. 
The wedding dinner had been set up in the inner courtyard of the finca, with wooden tables and stone-coloured runners, decorated with loose garlands of eucalyptus and olive foliage and small glass hurricane vases filled with white lisianthus and alstromeria with a touch of white astrantia and white roses. Set among the garlands were delicate glass-stemmed candle holders and mercuried votive holders and each place setting had a sprig of mini-eucalyptus tied with a cream silk ribbon.
Strings of fairy lights had been installed overhead which began to twinkle as evening fell. Nayla Yenquis was joined by the rest of her band as guests tucked into Persian smoked aubergine, sea bream with black rice and an awesome chocolate truffle spoon.
After dinner, the guests formed a sparkler guard of honour as the happy couple led the way to the finca terrace to set the party in motion. 
The exterior of the finca had been transformed with magenta and gold uplighters and we had created a chillout area with Provencal-style sofas and armchairs, Persian carpets and a Louis-style bar which served capiroskas and passion fruit Martinis. After midnight, the party moved inside to the courtyard for further partying under the stars until 3am. Photos: Aimee K Team
