This weekend my sister Tess, my solo bridesmaid, organised me the perfect hen (bachelorette) party – no fuss or frills, tacky sashes or strippers, just relaxed fun in the sunshine shared with my favourite people.
It started with the only way it could on a Saturday morning at Edinburgh parkrun, where Tess, Steph, Mairi, Aisling and I joined the hundreds running the 5k along the beach at Cramond. It was a hot morning but we ran together chatting the whole way and then jumped back in the car to shower before brunch. Tess had put on the best brunch spread of bottomless coffee, juices, fresh strawberries and Dad’s homemade bread – hand delivered – piled high with smashed avocado and poached eggs. We sat around the table with some of my oldest friends from school and shared stories of how we’d met and our first memories of each other, each story sending us down rabbit holes of other memories of high school, friends we’d grown up around, holidays, trips, social media and of course, men!
It was too nice out to stay in so we hopped outside to the garden for our main activity of the day – making bunting for the wedding! I’m planning to decorate the rooms with homemade tartan bunting and now we have unique, individually decorated bunting with ribbons and buttons, each made by my lovely hens that they’ll be able to spot on the big day! We were fuelled by bubbles – my new found favourite, a vegan-friendly sparkling chardonnay – and the most beautiful peach melba and vanilla vegan cupcakes from Cuckoo’s Bakery. Sunshine, crafts, cake and bubbles with friends, the perfect afternoon.
As the afternoon ended we spruced ourselves up and headed into town for dinner. Tess had booked a table at Dishoom, which was buzzing with energy, and as we sat down another bottle of bubbles from my husband-to-be arrived – a lovely little touch, especially as he was away on the island of Skye as we were having fun.
We ordered all of the vegan starters to share and out came hot and crispy okra fries, far far – a big crunchy hulu hoop type snack – to dunk in cooling chutneys, steaming veggie samosas and a bowl of bhel – the most incredibly moreish mix of puffed rice and Bombay mix tossed with fresh mint and zingy pomegranate. We each chose our own mains – Lauren and I tried both of the vegan offerings, but really it’s just one spiced chickpea curry served with either rice or a puffed poori. Both delicious though, especially the pickled carrots and sweet halva on the side.
Skipping dessert we grabbed ice creams and tins of gin from Sainsburys and sat in Princes Street gardens enjoying the last warmth of the days sun. To finish off the evening on a high, quite literally, we walked up to Harvey Nichols and jumped in the lift to the Fourth Floor bar to enjoy cocktails with a view of our incredible city. What a day!
Saturday’s excitement continued the next day but on a more chilled out note as just Steph, Tess and I enjoyed a bit of rest and recovery at a Sunday morning yoga session. This wasn’t just any old yoga class though, but a rooftop class at Skybar overlooking Edinburgh castle and the city below. The clouds had rolled in but it made for an atmospheric setting and the yoga itself was a perfect mix of flow and stretches the morning after. We followed the class with brunch at Seeds for the Soul, a lovely vegan cafe in Bruntsfield and Tess and I enjoyed soul salad bowls while Steph chose a smashing smoothie and cake option!
The perfect celebration ahead of our wedding with fun, friends and sunshine! Thank you to Tess and her best wing-lady Steph for organising! You know me so well!