A Wonderful Industry

Christopher Sleigh Micro Weddings

I have worked in the Hospitality Industry for over 15 years, in roles from KP to Event Manager and everything in-between. This has granted me a true insight into the inner workings of events and weddings, which is invaluable as a manager and allows me to plan and maintain a seamless occasion. I have been fortunate enough to gain an insight into a number of other industries as my career developed and I am very pleased to say that nothing compares to the job satisfaction found in the wonderful Tourism and Hospitality industry. I am very lucky to be in the industry and enjoy every second of it, especially when we get to share a drink with a happy couple.

With a family business in wedding cars and Scottish travel, Sophie and I saw a fantastic opportunity to team up and provide a truly personal micro wedding service in Scotland. Through our individual careers we both have gained invaluable knowledge and experience about customer service and how important it is to have everything meticulously planned whilst still having a plan B. Sophie’s flair, attention to detail and personal approach complement my skills in management and logistics to provide the perfect duo for delivering the intimate wee or micro wedding of your dreams.

My biggest tip to new wedding planners is to tackle the “ugly” budget discussion early on. It is critical that you know what you want to spend before you dive into the planning stage because it is easy to get carried away. We can help guide you through every step but the budget is really something you need to have an idea of early on.

Christopher Sleigh

Christopher has been working in hospitality for over 15 years and has loved every second of it. From highland weddings to wee elopements, Christopher has worked all over the country to bring clients the most personal Scottish experience imaginable. His ambition to work in events also stemmed from an early age, where he would host themed in-house dining experiences for his family. His attention to detail with hand-drawn menus and origami napkins is still present today.

Previous
Previous

My Dream Job