Venue Arrival: 4.15pm for 4.30pm start
Venue: Willie Smith’s Apple Shed is the home of Willie Smith’s Cider. A large rustic barn surrounded by green pastures and old wooden outbuildings, It’s a place to learn about the history of the Huon Valley and its apple industry, while enjoying food made in their kitchen from local and regional, seasonal and sustainable produce.
Weather: Please keep in mind the weather will most likely feel cooler for us Queenslanders. The venue does have heaters, but we recommend you bring an extra layer to keep you warm.
Travel: The Apple Shed is 30 minutes drive from Hobart, in the beautiful Huon Valley. We have organised buses to escort you to and from the venue. However, if you prefer to drive yourself, you are welcome to park at the venue. Further details can be found on their website: williesmith.com.au
The Fletcher Wedding Bus is a courtesy bus departing from Hobart (Hotel Grand Chancellor) and returning after the reception.
Please RSVP to reserve your seat on the bus
Depart: Hobart > The Apple Shed
Return: The Apple Shed > Hobart
Please do not be late for the bus as they will not wait for you.
Looking forward to seeing you there!
Join us for a relaxed afternoon recovery at Jack Greene in Salamanca.
It's a gorgeous spot and has the best hot chips in Tassie!!
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More than just kisses so far we’ve shared. Our home has been made with love and care. Most things we need we’ve already got, and in our home we can’t fit a lot. A wishing well we thought would be great (but only if you wish to participate), a gift of money is placed in the well, then make a wish...but shhh don’t tell. Once we’ve replaced the old with the new, we can say it was all thanks to you!
For those wondering about our Honeymoon plans and next steps... Shortly after our big day we'll be heading off on a relaxing trip through Tasmania visiting Pumphouse Point, Coles Bay, Freycinet Region and Peppermint Bay before returning to Brisbane to finish renovating our house and saving for an overseas adventure in 2019.
With love and thanks, Jacqueline and Matthew.