A merger of affluent Caribbean families

The nuptial was a one-hour high mass conducted by Reverend Edgerton Clarke, ably assisted by Father Joseph Hund and Reverend Fred Morris.

In his address to the lovebirds, Rev Clarke implored them to "work together so that this union is preserved."

Mateel was dressed in an elegant Angelique Italian-designed sheath dusted with Swarovski crystals and diamond-studded veil.

The groom made his own elegant statement in a Nehru-collar buttonless black tuxedo suit, complete with a ribbed black vest and accented by a cream tuxedo shirt with black studs. The couple exchanged platinum princess-cut diamond rings in the colourful setting of a well-decorated church.

A hand-painted aisle runner lined the red carpet and overhead hung triple candle stands with sweet-smelling orchids and oceaner roses. A Cuban duo played the piano and violin.

Mateel’s mother, Carol, and Paul’s father, Robert Galy participated in the candle-lighting ceremony and so concluded the merger of two of the Caribbean’s most affluent families.

The reception followed at Grand Lido, Negril, where event-stylist Jacqui Stephens of Exquisite Occasions totally wowed with her transformation of the hotel’s dining room into a garden with nine-foot flower stands of assorted blooms and 16 candles on each of the 22 tables.

There was also a magnificent five-tier cake, of which three of the tiers were decorated with sugar-flower fondant monogram discs and opped off with a cascade of Swarovski crystals, which stood with the awe-inspiring elegance of New York’s Statue of Liberty.

In his toast to the newlyweds, Elias Saba welcomed his son-in-law into the family, advising him to "treat my daughter in the manner to which she is accustomed."

The menu for the occasion was an extravagant fare comprising two lobster and shrimp stations with wines and mimosas and sushi stations, cold shrimp with cocktail sauce, smoked salmon and marlin neptune seafood salad, oysters on the half shell and oyster shots. There was also an Italian and salad station, carving stations of roasted beef with mushroom sauce, roasted leg of lamb and baked honey-glazed ham and a dessert station with some twenty varieties of pastries.

Dinner over, it was time for the music of The Fab Five Band, which took guests on a musical journey of calypso, vintage sounds, as well as reggae.