Mike and Hannah had absolutely set their hearts on an elegant Mallorca wedding with a sea view. And Venue 17, a luxury five-star hotel with a stunning setting on the west coast hit all the right notes for them. With beautiful gardens and an impressive entrance through to a huge circular foyer, the guests move through to an attractive covered terrace overlooking a lush lawn and formal gardens fringed with trees with the sea visible beyond.
This is a venue where the bride has a wonderful approach to the ceremony area, down wide stone steps and through a rose garden. The dinner area is a sheltered outdoor terrace with a pergola, right next to the indoor party area which has two large interconnected rooms which can be linked for a large wedding.
For Hannah and Mike's July ceremony, the large wedding pergola was dressed with white curtains and large floral tie-backs of pure white hydrangeas and roses. 
Two rectangular plinths were positioned at the approach to the aisle, topped with white hydrangeas and roses. There was a white aisle runner and small white lanterns on either side.
Hannah's bouquet was champagne Austin roses with touches of dark green foliage tied with a white silk ribbon while for the six bridesmaids, there were bouquets of white hydrangeas, tied with soft white ribbon.
As the Hannah made her way down the aisle to Eva Cassidy 's beautiful rendition of Songbird, she was perfectly composed and it was Mike who dashed away a tear of emotion. 
Thirty minutes later, the happy couple were walking back down the aisle to Van Morrison's Brown-Eyed Girl.
After an hour of delicious canapes on the upper terrace. guests took their places for dinner. Mike and Hannah wanted to create a really special mood on the lower terrace, achieved with cream draped fabric panels overhead with crystal chandeliers and uplighters later illuminating the pillars below in magenta and gold.
On the tables, vases were filled with tall arrangements of white hydrangeas and willow twigs interspersed with delicate baby's breath. 
These were surrounded by groups of slim glass-stemmed and gold mercuried votive holders with tea lights, while each place setting had a small sprig of eucalyptus tied with white ribbon.
The four-course dinner began with tomato ravioli with a parmesan sauce and rocket salad, followed by potato crème soup with truffle oil and candied cubes of suckling pig. The main course of breast of corn poulard with chanterelles, port wine jus and rosemary potatoes was followed by a dessert of Valrhöna chocolate cake with passion fruit sorbet.
After dinner as night fell and the uplighters and chandeliers illuminated the terrace, the couple rose to cut their 4- tier wedding cake of red velvet and vanilla, covered with white fondant and topped with a cascade of fresh flowers.
Then everyone moved inside and the party began. The indoor party area had been transformed into a cool white space with white curtains and uplighters. The couple took to the floor for their first dance to Heaven by Bryan Adams. Then it was time for some serious partying with star DJ-ing and electric violin sets into the small hours.
Photography: Dominic Lula
