Southport Magazine

Hannah and John Spencer are proof that you can find your sweetheart in the 8th grade,grow up to marry and live happily ever after.

Hannah and John met on a field trip to Washington, DC. “John gave me a rose from a street vendor,” Hannah said. “By the end of eighth grade, we were best friends.” After high school, John transferred away and sadly the two lost touch. It wasn’t until nine years later that the two ran into one another where not-so-shy John asked for her number. A couple of weeks later the two had their first official date. During their relationship two more relocations occurred when Hannah moved to England and John moved to Florida for school. “We continued our relationship and skyped daily,” Hannah said. “Thankfully, we were only transatlantic for a year! John proposed July 2013 and we were married August 2014.” John actually designed Hannah’s ring (kudos John!). He used her grandfather’s wedding band and his great grandmother’s diamond from her engagement ring. As soon as he heard the news that the ring was ready he couldn’t contain his excitement or patience to propose to Hannah. “He picked up the ring on July 20th and that evening he proposed to me in my childhood bedroom,” Hannah said. “My parents were downstairs and had champagne ready to celebrate! It was perfect!”

Ceremony Site: The Chapel of the Cross at St. Philip’s church Reception

Venue: The Southport Community Building Photographer: Kristin Goode Photography

Bridal Gown: Jingles, a boutique in

Richmond, VA – The maker was Watters & Watters, design was Devenport

Hair & Makeup: The bride’s best friend, Jessie Cole, did her makeup and Leigh Anne

Britt from Watertown Hair in Southport did her hair

Bridesmaids Dresses: J Crew

Groomsmen Attire: Tallia & The Tie Bar

Flowers: Don Baker

“We were on a tight budget and Don worked really hard to find affordable options

that matched our color scheme, while making sure my must-have flowers were represented.” – from the bride

Wedding Cake: Morgan Phillips Cakes “Morgan is a family friend who is a very

talented baker. She just graduated from the CIA in baking!! Morgan handmade

hydrangea blossoms out of sugar paste to match the flowers in my bouquet. The

cake was 3 tiered with 3 different flavors: lemon chiffon cake with almond cream

cheese filling, vanilla bean cake with fresh berries and whipped cream filling, and

white chocolate almond cake with milk chocolate ganache filling. It was a dream!”

– from the bride.