We will be following the guidelines of the Scottish Government. At the moment this means that masks must be worn by guests during the ceremony. Fingers crossed there won't be any drastic changes to guest numbers at weddings but should this happen then we will be in touch.
We kindly ask that you RSVP no later than the 11th of March 2022. Please also ensure you include all dietary requirements and your menu choices for the day.
Please arrive to be seated at 1:15pm for a ceremony start time of 1:30pm
Wedding smart/cocktail attire: kilts or suits or skirts or dresses, completely up to you. Please just come in whatever you feel comfortable and happy in!
Of course, please can we request that there are no photos taken during our ceremony. However, once we are officially Mr & Mrs feel free to snap away! Use our hashtag #MeetTheHynds, we would love to see them all. We also ask that if any children are in the background of your photos that they are not uploaded to social media without prior consent of the child's parents.
We appreciate the effort everyone is making to attend our Wedding Day! We therefore do not expect gifts (we do love a card though!). In lieu of favours on the day we will be making donations to the following causes: Health in Mind & our local Foodbank. Should you wish to make a donation in celebration of our marriage these are both causes close to both our hearts. If you would still like to gift something to us on our wedding day we would greatly appreciate some money/John Lewis vouchers which we would put towards home updates and future travel plans.
STARTERS -El-Gin Cured Salmon (Pickled Beets, Granny Smith Apple, Aged Lemon) -Burrata Salad (Grilled Stone Fruit, Torn Basil, Heritage Tomatoes) -Leek & Potato Soup (Crispy Roll & Artisan Butter) *** MAINS -Honey Peppercorn Roast Ham Joint -Roasted Fillet of Cod with Beurre Blanc Sauce -Mushroom Wellington (Vegan) (All Mains served with Maple Glazed Carrots, Tenderstem Broccoli, Garlic Butter Spring Greens, Herby Roasties. Yorkshire Pudding served with Ham and Mushroom Wellington Mains) *** DESSERTS -Glazed Lemon Tart with Raspberry Coulis -Crème Brülee with Tropical Fruit, Thai Basil