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Coach Creative Director Stuart Vevers and Designer Benjamin Seidler’s Winter Wedding in Cumbria, U.K.

Stuart Vevers, the executive creative director of Coach, and Benjamin Seidler, a designer and illustrator who’s worked with brands like Prada, Smythson, and Acne Studios, to name a few, met in 2008. Benjamin had just graduated with an architecture degree from Cambridge University and was hired by Suzy Menkes to assist her and create illustrations at the International Herald Tribune in Paris. During his first month on the job, there was a big party for Suzy at the Palais Galliera, celebrating her 20-year tenure at the paper, that fell within the whirlwind of Paris Fashion Week. Benjamin worked the door that night and was invited to join the celebration afterward. Stuart had just been named the creative director of Loewe and made an appearance at the party. The two struck up a conversation and set up a date at Benjamin’s local café in the Marais, where they stayed drinking red wine until 1:00 a.m.


While Stuart worked in Madrid for Loewe, Benjamin pursued jobs in France, Italy, and England—so the couple was forced to date long-distance. After six years of shuttling across Europe to see each other, they both started at new posts in New York and moved in together. They got engaged just two months later.


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“It was more of a discussion than a proposal,” explains Benjamin. “Stuart took me out for my birthday, and during the meal, I said that I wanted to get married before I turned 30, but that I’d be willing to just go down to City Hall. Stuart agreed to tying the knot within those two years, but also suggested a larger New Year’s Eve celebration.”


The two ultimately got married on December 5 at City Hall in New York with two witnesses. “The intimacy of that ceremony contrasted beautifully with the reception we ultimately threw for 80 friends at the Arts and Crafts house we’ve spent years restoring,” says Benjamin. “It’s called Daweswood and it’s nestled in a forest in the Lake District near the English-Scottish border. We really wanted to show it to all our friends as it had previously been more of a private hideaway.”


The reception’s floral scheme was Christmas-y and festive, with berries and ivy strewn across tables. English Christmas crackers were added to every place setting to give guests an icebreaker when they sat down. Green was a key color, but the couple was specific. They even went so far as to give the baker a Pantone swatch for the green wedding cake frosting. The script on all of the menus and place cards, as well as the floral arrangements, was inspired by Arts and Crafts and Pre–Raphaelite artwork. Thirzie Hull and Samina Raza of Jeeves and Jemima helped them source local flowers and resources as much as possible, including serving all local food.


“We thought our wedding was the best opportunity to have suits custom-made, so we did, and we had our names and the date embroidered into the interior pocket,” says Benjamin. For the wedding bands, they chose 2mm gold bands (yellow for Stuart, rose for Benjamin) from Tiffany & Co. “We got engaged in New York, so we wanted our rings to come from the quintessential New York jeweler,” says Benjamin. They also wore Coach shoes and belts that Stuart designed. Their navy ties were Prada, where Benjamin had his first proper design job, and the boutonnieres were sprigs of holly with red berries. “Benjamin also wore a gold watch given to him by his father and his family signet ring, but mostly it was kept clean, classic, and minimal,” says Stuart. “Lots of our girlfriends went all out and wore white and red, and daring cuts, but that was fine since there was no bride to upstage.”


The reception started at the house at 7:00 p.m., and guests were driven there in chauffeured Land Rovers from the various hotels and bed and breakfasts they were staying at in nearby villages. Tables were set up in the dining room and the sitting room with a lot of hors d’oeuvres, made to look like a banqueting feast, and mulled wine was served in enamel mugs. Fireplaces were lit in every room, and people mingled around the house and explored.


At 8:30 p.m., guests walked through a rainy forest with a lantern-lit path straight out of a Victorian fairy tale, to the three interconnected teepees—one with a bar and an open fire in the middle featuring hay bales strewn with Persian rugs and elk skins for lounging; another one with dining tables surrounding a second open fire pit; and the third for dancing. Cumberland sausages and mash in enamel dishes were served for dinner with plenty of red wine gravy to go around. Dessert was sticky toffee pudding (which is said to have been invented at a hotel on the Ullswater, the lake next to their house) with Lakeland cream.


After dinner, Neil Amin-Smith from the band Clean Bandit helmed the turntables, and everyone piled onto the dance floor. At midnight, the music stopped momentarily for a New Year’s Eve countdown. And then, warm bacon rolls were served, and the couple cut their wedding cake. “Guests were driven back to their hotels at 3:00 a.m., but a few diehards made their way back to the house and fell asleep in various places,” says Benjamin. “We found three girls in the bathtub—together! So festivities continued long into the night, and we had a few surprise house guests for breakfast the next morning, which was mostly leftover meat pies and mince pies and lots of wedding cake with tea.”

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You should also see:

http://newmediavault.ning.com/profiles/blogs/status-quo-to-launch-new-range-for-boys-status-quo-cubs

http://rosiecott.naturum.ne.jp/e2343783.html

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