Elly and Jem’s first meeting could have been a bit more romantic. Kicking off the school year, the university students were both in a mindset of waiting to be single and have fun during college. But the chemistry between the two proved too strong, setting off sparks and fireworks even outside of the grocery store where they were introduced. And the fun year they both envisioned? “We met on day three,” laughs Elly. “We’ve been inseparable ever since.”
Patrick Partridge
Their relationship would take off from glum Tesco parking lots to be shaped over years of shared milestones, traveling the world, and building a life in London—all before a sunset proposal in Cape Town sealed the next chapter.
Their wedding in Mallorca, Spain was a sun-soaked, three-day celebration set against the lush grounds of Jardines de Alfabia. With 85 guests in attendance, the couple leaned into what mattered most to them: great food, warm energy, and a weekend that forwent the usual wedding sense of formality in favor of what felt more like a shared holiday. “It was so important that our wedding just felt like a big party,” they shared, an extension of a relationship their friends had witnessed from the beginning.
Patrick Partridge
In the days leading up to the ceremony, Elly and Jem stayed in a sprawling villa in Bunyola with 32 of their closest friends and family, kicking things off with welcome drinks and a fully vegan, gluten-free spread catered by popular local restaurant Avocado Mallorca. The destination itself was intentional—close enough to home, but warm, vibrant, and immersive, offering the perfect backdrop for a full wedding weekend rather than a single day.
During the ceremony, Elly walked down the aisle accompanied by her sister-inlaw on violin and one of the couple’s closest friends on guitar. Later, two other friends gathered again to perform a piano rendition of Beyoncé’s “Die With You.” Jem’s stepfather officiated the ceremony as both of their mothers read a poem, grounding the moment firmly in family.
Patrick Partridge
Food, in particular, was at the heart of it all. “It was important to me that if I was spending so much money on something, that it had to align with my morals,” Elly said. Cocktail hour set the tone with an expansive spread of vegan hors d’oeuvres—everything from Bloody Mary tomato shots to mini tacos and sobrasada-topped flatbreads—designed to be both playful and crowd-pleasing. The fully vegan menu—the first of its kind from luxury catering company Grupo Amida—was served without announcing its plant-based origins, allowing guests to experience it without expectation.
As the night stretched on, the energy shifted from elegant to electric, soundtracked by a live saxophonist and DJ set under the Mallorcan sky. In a final, playful moment, the saxophonist led guests out to a Justin Bieber track, closing the evening on a high accompanied by late-night vegan burgers made with Heura patties.
The days-long celebration felt like a mirror of the couple’s relationship—unfussy, filled with laughter, and marked with a dash of adventure. Not bad for a grocery store beginning.
Patrick Partridge
The personal touches
Two long communal tables— named “Autumn” for Elly’s middle name and “Winter” for Jem’s last name—were set with hand-embroidered menus made by Elly’s sister-in-law. Plenty of disposable cameras kept the setting easy and fun, giving guests a chance to show the couple the behind-the-scenes details, while everything was captured on Elly’s dad’s camcorder that he’s had since she was born, preserving the day through his own familiar lens.
Patrick Partridge
The style
After trying on more than 30 dresses in search of something entirely her own, Elly wore a custom gown crafted in Istanbul by Tugce Findik, while Jem opted for a classic suit chosen in a single visit, much to the amusement of Elly. Her oldest friend did her makeup, helping calm pre-ceremony nerves, and her bridal party dressed in a shared color palette for a relaxed, cohesive feel. Later, Elly changed into a Rosie Etienne dress for the after-party, ready to dance.
Patrick Partridge
The sweet finish
The couple skipped a wedding cake, choosing instead to focus on the menu as a whole. Dessert offered a lighter finish, with a deconstructed strawberries-and-cream mousse with coconut and lime that felt perfectly suited to the warm evening.
Patrick Partridge
The advice
“Be realistic. Know that some caterers will tell you what you want to hear so go in with a bit of trepidation and make sure you can see examples of previous work that they’ve done with a vegan menu,” Elly said.
Patrick Partridge
The menu
Cocktail hour
More than a dozen hors d’oeuvres, including vegetable pakoras, Bloody Mary tomatoes, and melon sashimi
Appetizer
Sobrasada-style flatbread with glazed eggplant and jalapeño pesto
Entrée
Lasagna with soy ragù and pistachio-garlic cream
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Aruka Sanchir (@ruukes) is a writer based in Los Angeles, CA.
