AND YOU THOUGHT YOU WERE BUSY!
YOU’VE GOT ONE SPREADSHEET, THEY’VE GOT 750! MEET THE WEDDING PROS WHO DO EVERYTHING FROM LAYING CARPETS OF MOSS TO HOLDING TASTINGS A YEAR AHEAD
Robert Hornsby is the creative director of InWater Flowers (inwaterlowers.co. a leading events specialist based in London
UPSIDE-DOWN HANGING FLOWERS ARE INCREDIBLY POPULAR RIGHT NOW
He idea is they look like a ield of wild lowers, but lipped over. his one (above), created for a wedding on a private estate in North Yorkshire, used 700 lowers, including delphiniums, and took seven lorists two days to make. You might think at least a few blooms would fall of once they’re winched up to the ceiling, but they don’t. And because they’re upside-down, the moisture stays in the lower and they remain fresh. A lot of brides are also using moss to cover furniture outside for an Alice In Wonderland vibe.
In Water Flowers Photo Gallery
SOMETIMES IT’S THE THINGS GUESTS DON’T SEE THAT COUNT…
laying moss over the church paths so everything is immaculate (below let), adding huge garlands on to buildings to pretty up all the key focal areas (right), and deconstructing trees, before joining them together to make a symmetrical ‘wishing tree’. Guests oten don’t realise what goes on behind the scenes, but when they do see it, they love it.
WE MAKE WHAT A BRIDE WANTS HAPPEN
One couple having a beach wedding in Mykonos wanted wisteria, so we shipped it in from Holland. Two of the team got sunstroke arranging it and the wind tried its hardest to make everything ly into the sea, but when the bride and groom arrived, they were none the wiser. At other weddings, we’ve had to pull extra details out of the bag at the last moment – at one this involved charging through some muddy ields to hack down Old Man’s Beard.
INSIDE TIP: UNSURE WHAT FLOWERS YOU WANT? THINK HOW YOU WANT TO FEEL
A lot of brides have a theme, or show us images they’ve seen on Pinterest, but to ind the perfect arrangements, think about your emotions. Are there any lowers that you’ve had an emotional connection with – perhaps from childhood or a holiday? Other brides may ask for a particular lower that their mother loved, or a loral fragrance that evokes a certain memory. Luckily, pretty much everything can be sourced from Holland with next-day delivery.
Daryll Taylor is culinary director of Thyme (thyme.co.uk), a luxury boutique hotel and cookery school in the Cotswolds, which ofers bespoke weddings for up to 60 guests
WHEN I’M NOT IN MY CHEF WHITES, I’M IN MY WELLINGTONS
What’s delicious in the kitchen garden and farm is what tailors hyme’s bespoke wedding menus and I’m forever there – smelling, picking, checking what’s at its best. All the fruit, vegetables and herbs we use are freshly picked the day before or on the morning of the wedding, and you’ll oten ind me on my knees in the garden a few hours before serving, to grab another handful of herbs or some extra ingredients for a vegetarian main. In all, there are 120 varieties of vegetables, which include seven diferent types of tomatoes.
SEASONAL MENUS NEED SERIOUS FORWARD PLANNING
One bride and groom, who had seen about 80 venues before deciding on us, wanted to road-test their wedding breakfast a year before their big day, so they knew exactly what their meal would consist of and what it would truly taste like. If they’d done so just a few months beforehand, the ingredients wouldn’t have been ready or at their prime.
WE HAVE A ‘FIELD TO FORK’ PHILOSOPHY
We’ve got hens, geese and quail – about 150 in all – while our lamb is from our Cotswold sheep and we even have our own bees! his means everything is super-fresh. And if we can’t buy it better, we create it. So every day in our kitchen, we’re making things such as fresh pasta and bread from scratch. he day before a wedding, I’ll be out collecting produce from the kitchen garden, cutting, washing and prepping, but there’s still plenty to be done on the morning itself. he team and I will be in the kitchen from 9am making fresh sourdough, illeting the fresh ish that’s been delivered, ensuring there are enough fresh eggs, prepping the vegetables, and making canapés as close to serving time as possible so they’re at their best. I also might chat to the bride about any last-minute seasonal additions they may love.
MY LEAST FAVOURITE PART OF WEDDINGS? THE SPEECHES
Hey make me nervous. Some people have them between their starters and main course, and if they overrun, this can cause problems in the kitchen. Always have them ater dinner.
INSIDER TIP: BACK AWAY FROM BEETROOT
White wedding dresses and beetroot do not mix. On the same note, keep an eye on the size of the canapés – you want to be able to get the whole thing in your mouth to avoid it becoming messy.
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