In the heart of the French countryside,
a magnificent chateau has been lovingly brought back to life
by an intrepid British couple.
Come on Mrs!
Engineer Dick Straw bridge, and his wife, designer Angel.
This is the magic.
Over the past eight years,
over 50 beautiful spaces have been rebuilt,
restored or reimagined.
Smile for mummy! Smile.
The enormous leaking roof...
That's a bad sign. Sunlight coming through the holes is not good.
...now safe for another 100 years.
The chateau's towering walls...
...almost restored to their former glory.
Honestly, I can't... You're happy with that. It's exactly right.
Service!
Their hard work not only helping create a successful
wedding and events business...
People are smiling and they're crying
and they're hugging and they're drinking bubbly
and you know what? This house was meant to do that.
...but also, an extraordinary family home,
bursting with love...
Up. Oh, Oh...Oh.
...joy and laughter.
THEY LAUGH
Now it's time for the final chapter
in this French fairy-tale.
One that is packed with new adventures...
What happens in workshop stays in the workshop.
...mysteries...
...plans...
High ceiling makes me want to have a swing.
...and problems.
Oh, no. Argh. THEY LAUGH
But best of all, a happy ending.
It may be two and a half years' late...
...but the wedding season at the chateau
is about to begin again.
Right, all little twigs and everything
to be picked up as well, family.
DICK LAUGHS
And for the Straw bridge family and their helpers,
when there's a wedding, there's weeding -
two and a half years' worth.
Got a little beetle here.
Though for eight-year-old Dorothy, it's all rather exciting.
This is actually quite fun, I like it.
I'm liking that you're liking it.
Look at that weed.
But what to weed or not to weed, is another question.
If you find the violets, leave them in here -
this is the only one we can keep in. Really?
Yeah.
Well, they look so beautiful, if the rest of the ugly stuff
is away, they will look lovely.
I quite like the grass as well, should we leave some of that in?
Grass and dandelions too.
You've got so much sense of humour. Give me a kiss.
Yeah.
But clearing the weeds from over 100 square metres
of gravel is one thing...
...getting the chateau into ship-shape condition, quite another.
Wedding is in nine clays.
We've got jean Bertrand coming to get rid of these boxes of slates
and putting them round the back.
We've got gravel coming on Monday or Tuesday.
People arriving on Thursday and we are still weeding,
still cleaning,
and I know everything's going to be fantastic and perfect.
I'm just not going to look that way, just not looking that way.
Seven years ago, Dick and Angel were just as busy,
preparing the chateau for their own wedding day.
CHEERS
We're married!
Since then, they've hosted almost 40 weddings.
And had in place a well-practiced plan that ensured
everything ran like clockwork.
Should we go on a date to work? THEY LAUGH
Now weddings are back up and running again...
Hello, baby. Hi, gorgeous.
...Dick and Angel are once more making sure
every I's dotted and t crossed.
Right, how are we doing? I'm happy.
I feel like I'm getting on top of things as well.
It's been a bit foggy. I've been a bit out of practice.
Honestly! But I have everything now. Have you?
I actually feel a bit organised.
Good, good. So you know how many people are coming?
58 people for the first wedding.
Oh, that's...
Eight of those are children, and two are vegan.
Um, they're arriving Friday, late afternoon.
So how many people are we looking after on Friday evening?
So, it's just the two girls and their mums.
Lovely. That's nice.
It's lovely. Then on Saturday, there are seven bridesmaids arriving.
Ancl then everybody else is turning up at...?
11:30.
So, it is 11 :30, 12 o'clock ceremony,
two o'clock over at the Orangery and then it's wedding breakfast.
Where are they going to get prepared?
Honeymoon Suite and Botanical Suite and they're not going to see
each other until they meet on the stairs.
Lovely. Oh, God! Getting quite tearful thinking about it.
Are they having separate breakfasts? Yes, they are.
SHE LAUGHS
OK, good. I just think it does feel like it's the first...
The first wedding again. It feels like our wedding.
This Wedding's going to be fun.
So, while roofer mate Steve and render Rob race against the clock...
...and Angel's father, Papi Steve, helps tidy the 12 acres of land
around the chateau...
...Dick and Angel focus their energy on ensuring every other detail's
'wedding ready',
from spots of rust...
...to fishing spots.
Every wedding, between the meal and the evening function,
people just relax around the place.
Lots of people fish.
There's lots of fish in there for them to catch so...
I can't really ask them to fish through the brambles.
Natasha and Victoria have been waiting four years.
You know, that's... Bless them.
This has to be the best clay they've ever had,
that's really important to us.
Angela loves the whole liaising with the brides
and making sure she understands what they want
and giving it to them exactly.
I'm much more behind the scenes,
but I also get to do celebrant,
which was...something I never thought I'd ever do.
But somebody has to be the master of ceremonies
for the celebration, and I love it.
Because it's my job just to keep everybody calm
and happy and then take them through the celebration.
I've clone one with, uh, a little two-year-old,
holding a little two-year-old while her parents were getting married,
that was lovely.
Ancl you see grown men unable to say their words
because they're in tears.
It's just such a whole mixture of things,
but it is such a privilege.
150 years ago, the original owners of the chateau,
the Baglioni family,
would have entertained their guests to tea
in the chateau's Orangery.
Today, it's still being used for entertaining,
but on a slightly larger scale.
Right. Loads of space. Yeah.
This one needs to come this way a little bit.
In a few days' time, a seven course feast
will be served in here to 58 wedding guests.
One two three.
That is if Angel, Sasha and Meredith can get between the tables.
OK, we're good, Sash walk through.
Hold on, more importantly, let me walk through - sit down.
Sit down and don't tuck yourself in nicely
because people don't do that when they're drinking.
Oh. I can walk through, hold on, I can nearly walk through this way.
Right, let's leave this one for the minute.
OK, sit here.
Yeah.
We've got a lot of room at the back.
Not even testing that one.
OK. Let's move this one this way.
Right one, two, three.
And as this is the first of 12 weddings,
Angel carefully marks the floor with every table's
perfect position.
Because we don't have a space to play with,
the positioning of the tables is absolutely paramount.
So now we've clone our checks we know we can all walk down the aisle,
so the wedding is definitely going to happen.
Back at the chateau, retired Lieutenant Colonel Dick Straw bridge
is busy preparing the catering kitchen with military precision.
And, among the seven courses he'll be serving,
is a very, very local cheese.
All the milk in the Mayenne comes to the end of the road to
the fromagerie.
It's something ridiculous like they make 100,000 cheeses a clay.
Dick might not need that many, but as he and is sous chef
will be preparing over 500 dishes,
he's getting ready for battle.
Right, this is the master plan.
First bit of catering we have to worry about is the canapes.
Not long after the first wave comes in
and that's our baked cheese from the end of the road
with toasted spiced seeds.
Then we're going for a roasted tomato soup
with, uh, croutons and Herbes de Provence.
After that, we've got cured salmon, beetroot cured salmon
with salad and a honey mustard dressing.
Trou Normand, that's basically a palette cleanser
before the main course.
Um, roast beef fillets, potatoes, too much butter - that's essential,
salad ancl horseradish creme fraiche.
Then the little sort of, to aid digestion,
we have a salad which will be an orange and a chicory
and a sesame seed salad, which means that those acids go into your tummy
and help you digest the big lump of beef you've just eaten.
And then we come across for the desserts over here.
It's almost like I haven't stopped.
2019 was the last time we did this and it was going really well
and we knew what we were doing.
Everything was sorted out, then you stop,
that's two and a half years of forgetting.
But as soon as we step into this kitchen again,
it's here, it's all ready.
Everything's where it should be and that's quite nice,
it's nice to be back.
On the first floor of the chateau,
the Honeymoon Suite has been cleared
and its 75 square metre oak floor treated
to two coats of fresh varnish.
It looks really big, doesn't it? It looks massive!
Are you ready to sort of clutter it up again?
I know, that's what we do best.
Let's get the rug in. OK.
And, as soon as the carpet's clean...
...it's once again down to the details.
Oh, I like symmetry.
So where would you like it, on the carpet or...?
Yeah, on the carpet. That is symmetrical.
A little bit this way.
Just not much, your way.
There we go. Ah, now I see.
See, I'm just looking at this and I'm just thinking -
wedding picture.
And, still thinking about photos...
If it's not symmetrical, Sasha, the wedding is ruined.
THEY LAUGH
...Angel and Sasha dress the room with the ideal image in mind.
Right, that's lovely.
I've still got a bit of dressing to do, but you know what?
It didn't take long, this is coming back.
Definitely. Right, fantastic.
Over at the Orangery, Dick's been giving the 19th century building
some 21st century electrical ambience.
And he's hoping it's atmospheric enough for Angel.
I've left the ladders up. Yes.
Because I don't know if you're going to like the lights.
Let's have a look.
Would you like them both on or would you like festoons or twinklies?
I'd like to see them both on, please.
Both, OK.
Right here we go, if I can find them!
All lights on.
Dick it looks beautiful,
I'd forgotten how lovely it looks at this time.
You're so clever.
I know, I know. Um...
This is an hour after first dance, OK?
But there is a moment and it's in a little bit
when the sun goes down,
when all of a sudden this feels too bright.
Right. Yeah. What would, if you want to shout through the door
a request, I'll flick switches for you. OK, OK.
Festoons off, then.
Gorgeous.
That's the low twinkle light.
That's...that's good.
Now I'd like the sun to go down so I brought some...
OK, I can't arrange that, you're on your own.
"I've brought some wine, so we can just watch it go and wait.
That's good. But this is good, this is good.
And with the wine, a chance for both of them
to stop and breathe.
Right, there you go. Oh!
Good health. That is so pretty.
We've got to savour this peace because, um,
it's going to get manic in here.
For the first time in two and a half years,
Dick and Angel are hosting a wedding.
And with 58 guests to entertain, it's a good time to dig out
Angel's vast collection of vintage china.
OK, let's set up a couple.
But it's not just Angel's crockery that's being
brought back into commission.
There is work going on everywhere.
Literally every little pocket of the chateau,
of the orangery, the gardens,
the front of the house, there's something going on.
There's somebody sort of beavering away.
Ancl it's just an absolute hive of activity
and when we get to the stage of when we are laying out
the china in the Orangery,
we know there's going to be a wedding in a couple of clays
and that always excites me.
Right.
Okay do key.
Every bit of china is a mismatch,
but as Angel's a stickler for detail,
she takes time to find the perfect fit.
Left...
I think that one goes better with that, that one goes with that.
You also want them complementing each other,
all looking nice, I have to say.
But it's about more than just good looks.
I've got a lot of memories with my china, you know,
because I've been collecting since I was about five-years-old
and I like the mix-match of it all, it's what I grew up with, you know.
Mum always had different types of china.
We had a couple from one set, bits broke,
we had a couple from the other and, you know, it's fashionable now
but it's just what I've known.
But there's one bit that you can't mix and match,
in my opinion, and it is the cup and saucer
because every cup and saucer has a different,
a different sized bottom and it needs the saucer
to be able to sit and fit in.
Ancl if you try and mix and match, you know, if I try and put
this one in here, it's going to be far too big
and it's going to do that and it's going to really stress me out.
So, it's the only bit that has to be matched together
and it is a bit fiddly.
Where's the cup...?
Outside, to Dick and Angel's enormous relief,
the render on the side of the chateau is finally finished.
There's still work to do at the rear,
but as far as Angel's concerned,
the chateau is picture perfect...
...once the scaffolding's been removed
and a space for the old roof slates been made.
All of the slates that have come off have
to be stored somewhere.
So, we're going to be moving a lot of stuff
and then we're going to spread our gravel out.
By the chateau gates, a mountain of gravel is delivered.
Daddy's up first. Daddy's up first.
And, once it's stopped being used as a playground...
Yay!
...carefully carried through the gates.
And used to tidy the terrain around the sides of the chateau.
Unfortunately for Dick,
the last bit's down to him and Petale.
You're useless, aren't you, dog?
Eh?
You only clig mice, you're no good for gravel.
Upstairs in the Honeymoon Suite, the arrival of a new rug
is offering Angel some unexpected aesthetic options.
Now I'm like, is that going to look better?
So, the only way to actually tell
is to change it, I'm afraid.
OK. So, it won't take long.
Let's get this over here.
One, two, three.
It looks bigger.
It does, doesn't it? Yeah.
Whoa! OK.
I absolutely love it. Oh, yes!
In the kitchen, Dick's keen to get ahead.
Because with seven courses to prepare, every little bit helps...
...like toasting the almonds, sunflower and pumpkin seeds
for the top of the cheese.
These are starting to brown nicely.
Which he's then coating in a splash of salty,
and rather smoky...
Hello. Hey, hey, heY!
...soy sauce.
Dick also needs to make two batches of apple sorbet
for the Trou Normand.
Literally translating as a 'Normandy Hole',
the sorbet and calvados combo are said to help digestion.
Right, give me a litre.
Nine-year-old Arthur, though, is much more interested
in learning the secret to good sorbet.
Stop.
When you taste food that is very, very cold,
when do you get the most flavour? When it's in your mouth.
When it's warmed to your mouth's temperature. Mm.
Cold things don't have much flavour.
So, if we make this cold, we're going to lose some of the flavour
of the apple juice.
It's not going to be as sweet and it's not going to be as tart.
Is that where the sugar come in? There's sugar here,
and there's lemons, OK?
So, what we're going to do is - there you go, mate. OK.
There's a lemon.
Stick that in there but don't put any pips in.
Squeeze with one hand and catch with your other hand.
Yeah, like that, to make sure no pips come through.
It's very chef-y. Yes. Lemon juice to make it more acidic.
This is icing sugar, so give me about three
heaped ones of those in there. OK.
Look at it dissolving.
Make sure it's dissolved with the big spoon, please.
Give it a whisk.
Am I allowed to taste it like chefs do?
DICK CH UCKLES
Put the spoon over there.
|t's...it's a bit sour and a bit sweet.
Now, pour me in about half.
Excellent job, excellent job, stop.
OK, press the button.
Ancl it's mixing it up.
Yes.
So, we're going to do this and when this is frozen...
Yeah.
...when this is frozen, we are going to put it into the freezer,
then when we bring it out of the freezer,
we're going to make it into balls.
THEY LAUGH
These balls are going to be the best balls we've ever made.
No, Daddy, the best balls you've ever made
has probably been when you've made...
Enough.
Wherever that conversation's going, it's not going there.
I'm making a noise too. Wah, wah, wah.
Now the Orangery and the wild flower meadow in front of it
are picture perfect...
...Angel turns her focus to the floral displays.
And that means a walk in the walled garden.
First eucalyptus picking for an actual wedding in three years.
Oh, my gosh, it feels good.
Rather appropriately,
eucalyptus symbolises strength and adaptability -
both key to a good marriage.
As far as Angel's flower arranging is concerned, though,
they also have the perfect trinity of colour, shape and scent.
I particularly love the younger leaves on this.
They're so precious, so delicate and so perfect and tiny.
They've got the most gorgeous sort of grey,
nearly rose tint and it's just gorgeous
and I think for Natasha and Victoria,
knowing these come from the garden is...
It's just a nice little sort of touch, isn't it? You know.
Oh, look at this.
At the chateau, the drinks delivery has arrived.
And it's clear there's an excess of alcohol.
When my wife orders, what she does is she makes sure that
if everybody decides all they're going to drink is gin and tonic,
we've got enough gin and tonics.
And if everybody decides they're going to drink nothing
but cider, we've got enough cider.
B0njour!
Hello, gorgeous.
Gosh I did order a lot.
Now it's just a matter of working out where to put it all.
Merci. Bon Journee.
For Angel, it's time to focus on her floral displays
and that means putting her new atelier de mariage to work.
I'm often asked for...
...for flowers to look like they've just been sort of
gathered from the garden.
You know, the wild flower look.
To complete the natural feel,
Angel's also paying homage to herbs.
Fresh mint in flowers is so nice.
I've sort of started to see a real trend in, well,
dried flowers in abundance,
but also in using lots of sort of herbs because,
well, you know, they smell so incredibly good.
The thing... Once you got all your foliage in place...
...you can start, start building everything up
and I just adore using dried flowers.
You can kind of put them in and they don't need the water.
So, once you've got your main blooms in,
in water, you can poke those in and they're light
and they stay in place.
They're a real a game changer.
I think I'm going to have one more grass and then,
I might stop.
I can always go on and fiddle.
Oh, yeah, that's quite sweet there.
And, as soon as Angel has placed the displays around the chateau...
...as well as in the guest suites...
...everything is in place.
The Honeymoon Suite is ready and, honestly,
I can't wait for the year ahead.
And for the first time in two and half years,
the Chateau de la Motte Husson is back in business.
This weekend, Dick and Angel are hosting their first wedding
of the year.
Right, got to sort through these.
And as the next few days will be rather busy...
Matter of fact... Let's go, let's eat in the kitchen.
...Angel's keen they're well fuel led.
I'll be two secs, darling, I'll pop this in.
Thank you.
She looks after me.
We are nearly there.
I know, I mean, there still feels like lots
of little bits and pieces to do, but...
There always is. There always is at this time.
There always was as well, so this is not new.
No, I know, because you can't do any of these things...
Until the last minute. ..until the last minute I know.
Are you excited or are you knackered?
I'm... HE LAUGHS
...I'm both, actually. Are you? I am, yeah.
Thank you for feeding me, wife!
Now he's refuel led...
Right, here we go.
...Dick's next job is to prepare the beetroot salmon,
so it has time to cure before the celebratory lunch.
And that involves laying it on a very generous helping of salt.
And a fairly generous scattering of sugar.
See, you want this in here because you want to put
quite a sharp dressing on it.
Next one's coming in.
Then covering it with even more salt and sugar.
The beetroot giving it extra colour, as well as flavour.
Really nice earthy smell of the beetroot.
It really is nice.
As it's just the third of seven courses,
it'll be served with a simple salad and honey mustard dressing.
Right, so...
If I put some weight in here the gradual weight will push down
and just keep the salt and beetroot in contact
so we get a lovely colour, and we take the moisture out.
I'll check this tomorrow,
12 hours, 15 hours, should be all right.
But by tomorrow lunchtime, this is clone.
In the fridge.
It's nearing the end of the day.
But with a seemingly endless to-do list...
One, two, three, four...
...Angel can still be found in the Orangery.
It's been manic today and, actually, I really enjoy this part
and it allows me to have a little look around,
sort of double check everything's in the right place.
In this area of France,
it's traditional for the wedding couple to be greeted
with a frantic waving of napkins.
But for Angel, they've also got another role to play.
These French linens are getting personalised,
and they're not only a favour,
because people are going to take them away -
they're actually a place setting so people know where they're sitting.
And afterwards, they“ take them home,
and they'll be really useful.
So, they really tick a lot of boxes.
Ancl for me, laying the linens down is a little treat, actually,
because, you know, taking this away with them,
they are hopefully going to cherish that for forever.
So, spreading that appreciation is what I like to do, actually.
Ancl sort of having your name on things, I think it is nice.
Over at the chateau,
Arthur and Dorothy are home from school...
Oh, my gosh. It needed such a good clean.
...and have even volunteered to do the final job of the day -
power-wash the terrace.
That's exactly what we need.
There you go. Ancl the sun's come out. Very nice.
Just lovely.
Kids haven't even noticed that I've got them a drink.
This is the life. SHE LAUGHS
To your very good health.
Oh, this work's hard, isn't it? Ah.
THEY SCREAM No! No!
You're really enjoying hitting my drink.
Oi!
I'm trying to have my drink.
Right enough, enough.
Come and eat your soggy cashews and have a drink.
Soon, though, Arthur and Dorothy will have to be on best behaviour
because the brides are finally on their way.
Cheers. Yamasd. Yeah, yamas. 'lamas.
ALL: Skal.
The weekend of the wedding has arrived,
and that means it's time to roll out the carpet.
Oh, babes, we've got a coir rug and a load of booze.
HE LAUGHS Ancl the sun's shining.
Ah.
Good.
Tomorrow, brides will be walking down it
for the first time in two years,
and Angel is, should we say, rather excited.
Oh, I feel...feel like I want to cry.
If we was ever going to get the red carpet out, baby,
it's now, right? It's a very red carpet, isn't it?
Well, it's exactly red carpet for the chateau.
To ensure everything goes smoothly,
reinforcements from London are also on their way.
How was your journey?
Yes, parfait. Was it? As they say.
Mate, drop your stuff, and let's get some work clone.
First to arrive is Leroy, the Dj, who seems just as happy
lining up chairs, as cueing up music.
Can you see? Yeah.
They'll be here and here. Yep. Yeah?
This is lovely.
You happy? Yep. Really happy.
It really feels like it's happening.
I know that sounds ridiculous, but we have been...
...we have been so busy getting the house prepared.
Just so many things, just sort of coming out of cupboards
that haven't been used for years.
The chairs are out, you know.
Ancl you know what? In the next couple of hours,
the girls are going to be here, and it just...
I don't know, getting goose bumps, and then I feel, like, emotional
just because I'm so knackered.
But it just...it's lovely, and I'm so happy the sun is shining.
Angel's even more delighted when her make-up artist friend Emma,
and her husband, pull into the chateau.
Bonjour, bonjour.
How are you? Oh!
Because with Emma's arrival,
Angel's angels have finally assembled,
and her wedding team is now complete.
Angel and Dorothy, though, still have a very important job to do...
...create a cornucopia of confetti cones,
out of old magazines from the attic and dried flower petals.
So, we're going to make a fan shape.
Yeah? So, if you do a little sort of fold in that.
Ancl when you come around to put it in,
kind of goes in a little bit better. Mm-hm.
Once the paper fan has been curled around,
all that's needed is to glue it in place.
Do it in one easy go. just roll it down to the end.
Off. Done. Right.
Ancl that's it. Yeah?
And whoever gets this one is lucky.
Would you like to do the filling?
Oh, yeah!
Oh, yeah. Go on, then.
Off you go. You've got to take a cone.
Opening up the house is a big step again,
and we want the kids to enjoy the weddings.
You know, they'll have friends, they'll make friends.
There's always a party.
There's going to be lots of kids, I'll tell you that.
There always is a lot of kids.
Ancl actually, what |'ve...what one of the loveliest things is
is I always ask the kids to hand out the confetti cones,
and it's really, really sweet to watch.
"Confetti" comes from the Italian for sweets,
often thrown over the happy couple to wish them luck and prosperity.
The paper cones, though, remind Angel
of a very different form of food.
It's like little fish and chip...
Two chips and a mushy peas, please.
Two chips, and a mushy peas?
Oh, yeah, it's my favourite, and Grandad's.
There you go.
That is perfect. Thank you.
Do I owe you anything for that?
Yes. How much?
A kiss. A kiss.
Thank you very much.
It's 4pm, and all preparations have been put on hold...
...because the brides and their families
are now just seconds away.
I have not gone through my list,
but I'm going to put my clipboard away now,
because what is not clone is not clone,
and you know what? The house looks nice.
The house has actually properly come back to life,
and we've got people coming, and I just keep wanting to cry.
SHE CHUCKLES
Oh, you look gorgeous. I can't believe we're here.
How are you?
Hello! How lovely to see you. DOG BARKS
Enough, dog.
After more than four years of emails,
phone calls, highs, lows and lock downs,
Victoria and Natasha's wedding day has finally arrived.
Martin? Dick. Nice to meet you, matey.
Good to see you.
Oh, you're all so very welcome.
It's the morning of the wedding,
and the chateau is alive with activity.
They've got one up there for now,
but we need to sort out the rest of them. OK, let me run these up.
And Angel has slipped seamlessly...
Oh, it's all going on here, isn't it? Oh! Ooh!
...back into her role as the perfect hostess.
Who wants just pure bubbles, and who wants... Me, please.
...and who wants...? LAUGHTER
With two brides, their mothers and seven bridesmaids,
the Honeymoon Suite at the top of the main staircase
and the Botanical Suite on the next floor up
are both buzzing.
And Angel couldn't be happier.
This is what I've missed,
it's the sound of everyone getting ready,
and it just...it feels happy and exciting and people are smiling,
and they're crying, and they're hugging,
and they're drinking bubbly.
Ancl you know what? This house was meant to do that.
HORN HONKS
At 11.30, the coach carrying Natasha and Victoria's friends and family
turns into the grounds.
ALL: Cheers.
And as they settle in,
Dick takes a moment to reflect on a scene
he hasn't experienced for quite some time.
If you listen, you can hear everybody.
Lots of laughing going on, lots of chattering.
It's good, it's good. It's been too long.
Two and a half years later than planned,
it's time to welcome wedding guests back to the chateau.
While Dick meets and greets...
...Angel makes sure the two brides have everything they need,
including their bespoke bouquets.
Da-da-da! Ah!
Ah! Very beautiful. Suits you, suits you.
They're gorgeous.
Ancl everyone's here. They're relaxed.
They've all got something in their hand.
Next time I see you, it'll be downstairs.
You look absolutely amazing. Oh, thank you.
And now the brides have their bouquets...
...and the guests their floral confetti...
Thank you very much.
...there's only one more thing to do.
Ladies and gentlemen,
would you like to stand for our brides, please?
You are so gorgeous. Enjoy.
CHEERING
APPLAUSE AND WHISTLING
For everyone here,
it's finally the moment they've all been waiting for.
APPLAUSE
Ladies and gentlemen, your beautiful brides.
CHEERING AND APPLAUSE
Please take a seat, please take a seat.
"I, Natasha McEvilly, take you, Victoria Jackson."
I, Natasha McEvilly, take you, Victoria Jackson.
"To be my lawfully wedded wife."
To be my lawfully wedded wife.
"Because today, I promise you..." Because today, I promise you...
"..my best friend..." ..my best friend...
SHE LAUGHS
"..that I will love you completely..."
"That I will love you completely...
"..for all of my life." ..for all of my life.
Well clone, well clone.
"I give you this ring..." I give you this ring...
"..as a sign of my love and friendship."
...as a sign of my love and friendship.
"Today, I marry you... Today, I marry you...
"..and from this clay forward... ..and from this day forward...
"..join my life to yours." "..join my life to yours."
Congratulations, Natasha and Victoria.
I pronounce you married. You may kiss your bride.
CHEERING AND APPLAUSE
Ladies and gentlemen,
Natasha and Victoria!
CHEERING AND APPLAUSE
Ha-ha! Do you know what?
It is a bit of an adrenaline rush. It's just wonderful.
They look beautiful, and do you know what?
They're all smiling.
Right, let's get the bubbly. CORK POPS
And as the bouquets go up,
Dick comes down...
...having now swapped hats from celebrant to chef.
Smells good.
Service!
See who comes. LAUGHTER
None. The plates are done.
There we go. Be back in a mo.
Before the guests head across to the Orangery,
Angel nips over for a last-minute inspection.
I like to have my one...
...my one check.
Good. That's good.
And with her nod of approval, an afternoon of fine wine,
food and French wedding traditions can finally begin.
Have you got your napkins?
WHOOPING Here they are!
Natasha and Victoria. More noise!
WHISTLING AND CH EERING
Waving napkins in the air, now as traditional at the chateau
as drinking champagne out of Angel's vintage teacups.
CORK POPS
Ooh, more plates.
At the back of the Orangery, Dick and his kitchen colleagues
add the finishing touches to some fabulous food.
Absolutely gooey cheese with crunchy seeds on the top,
and slightly spiced and salted. It's going to work.
And the "absolutely gooey" local cheese is just the beginning.
Because there's another six courses to go...
...including Dick's beetroot cured-salmon salad.
OK, maintenant. Voila.
Despite a break of over two years,
the day is going like clockwork...
...with Angel and her front-of-house team ensuring everyone's got
everything they need...
Oh, it's perfect. Right, did you...?
Yeah, I just topped you up, didn't I, so...?
...while behind the scenes,
Dick and his team begin to prepare the Trou Normand,
his and Arthur's home-made apple sorbet,
served to the adults with a healthy dose of calvados.
As day turns to night,
the mood in the Orangery switches from twinkling...
...to twirling.
And it's not just the brides enjoying themselves.
MUSIC PLAYS, INDISTINCT CHATTER AND LAUGHTER
We said that this year was going to be
the year of celebration.
Dick said he would not do a wedding unless people could hug,
and today just felt like it was...
...it was the epitome of all of that coming together.
What are you after? He's on it. He's on it.
It was celebration, it was happiness,
it was hugging and just...it just felt truly lovely.
Good to see you. Good to see you.
Thank you very much. Thank you so much, yeah.
Good to see you, good to see you.
Thank you. Good to see you. Darling, you be good.
LAUGHTER
BRIDES CHEER
Bye!
Bye. Bye-b)”:-.
It feels fantastic to be back in the rhythm of things.
This house was meant to do stuff like this,
and it felt great.
I guess, most importantly,
Natasha and Victoria just had the best clay of their lives.
THEY LAUGH
Next time...
...there are bamboo battles...
If I said to Angela, "I feel like David Bellamy coming through here,"
she wouldn't know who I was talking about.
...fabulous follies...
I can't wait for the kids to see this.
Oh. Oh!
...and weather-vane unveilings.
Yes!
THEY CHEER
Subtitles by Red Bee Media