Vows – A Spanish Affair
The architectural landscape of Barcelona, Spain provided the perfect backdrop for the wedding last year of Jamaican-born and Cayman-based attorney, entrepreneur Richard Hugh Barton Jr and fellow attorney Caroline Belinda Katrina McCann.
The intimate traditional Roman Catholic ceremony, attended by 60 of the couple’s immediate family and close friends, took place at 6:00 pm at the 18th century Parroquia Castrense de la Ciutadella in Parque de la Ciutadella, Barcelona’s equivalent of Central Park, and was officiated by Padre Jose Luis Valverde Zarco.
The bride wore a gown from the San Patrick house, a collection from Barcelona-based Pronovias Group fitting for the location. A sweetheart strapless ruffled mermaid gown of sienna organza with lace appliqués topped with a traditional lace-trimmed mantilla fingertip veil, Mikimoto pearl studs, a gift from the groom, a diamond cuff bracelet (her “something borrowed” from her new mother-in-law Ann-Marie Barton) and finished off with sparkling Jimmy Choo sandals.
The groom, known for his perfect styling, was tailored in an Armani Vintage charcoal grey plaid three-piece suit, Thomas Pink golden yellow tie and black Salvatore Ferragamo lace-ups.
The reception followed at the mountainside restaurant Mirabe, in the neighbourhood of Tibidabo, which captured stunning panoramic views of the lights of Barcelona. The menu followed local tradition with an abundance of food catered by Catalan catering company Cal Blay and featured a cocktail reception on the restaurant’s terrace with over 20 choices of appetisers including mini-Spanish omelettes, cod fritters, fried quail eggs, cockles, a selection of carpaccios, risotto and fideua (paella with noodles).
The formal dinner included king prawns served on a bed of lettuce with sweet tomato relish, wild mushrooms, crispy onions and fresh mint vinaigrette as starters. The entrée was a succulent oven roast leg of duck with orange sauce, breaded spices and candied tangerines followed by a pre-dessert red peach ice cream with cava sangria and natural flowers. The wedding cake, designed by the bride and created by Barcelona-based Cabaret Cakes, was a coconut cake with lemon buttercream filling.
The master of ceremonies, Scott Jones, entertained the international crowd with his natural humour. Toasts were raised by best man Jamaal Solomon, the groom’s best friend who had the guests in stitches with his memories of his first meeting of the groom on his entry into high school athletics in Cayman in gold tights and the still disputed 100m finale; the maid of honour Searlina Bodden gave a personal insight into the bride set around their first trip to New York City years before; and finally, the bride’s father Kevin McCann, who charmed the crowd with his perfectly accented introduction in Spanish — a language he had never spoken. The newly married couple was also surprised with a serenade from the groom’s childhood friend Ainsworth Wisdom, giving his moving and flawless rendition of Tarrus Riley’s She’s Royal. The guests danced the night away into the early morning hours to tunes provided by renowned Miami-based DJ Selecta Renegade.
The couple went on to enjoy a honeymoon with stops in the Italian cities of Venice and Rome, rounding it off in style in New York City.
