Karen Willis Holmes on Summer Design Trends

Summer months mean a lot of lovely beach or garden weddings – don’t we love a casual affair?

Design trends this summer centre around soft and/or structured…

That can mean soft relaxed gowns, like one of our new gowns, ‘Nicole’, that is hip and funky with a different type of neckline. Perfect for a really laid-back wedding ceremony.

But for those of us who would still love some support (who doesn’t really?), fitted corset bodices with sheer overlays and floaty skirts are sensational!

The structured corset gives a sexy hourglass shape while soft overlays of fabrics like georgette and delicate lace can give a desired light, almost ‘ethereal’, effect. V-necklines show off a bit of cleavage in a tasteful way.

Some of our favourite pictures are of one of our couture brides, Jenny Luong, who looked just stunning in her fitted gown with soft georgette, lace and beaded detail. Her new husband looks absolutely ecstatic to be marrying her, and I don’t blame him!

A longer bodice can also work quite well, if you are going for a really accentuated figure- hugging shape, and our gown ‘Karenna’, with its Grecian-like draping, is perfect for that.

If you want something a little different, try ‘Celeste’, a fitted, off the shoulder gown, with beautiful lace and flattering ruching.

Different designs work for different body shapes. Slimmer designs are definitely more the go for hot summer weddings, with floaty light fabrics.

If you are feeling a little body conscious, then the style of a structured gown can work really well. You don’t have to worry about any unwanted bumps showing, as the corset will hide all that for you!

Credits
Thank you to our lovely bride: Jenny Luong

Jonathan Howard on handmade flowers

Handmade flowers for the bride and the bridal party are the perfect bridal accessory for the season.

Of late, I have enjoyed designing flower creations of all types, for the most important day including sprays of Orchids, overblown Roses surrounded by clouds of veiling as well as old fashioned rolled Roses (especially beautiful when they have been hand dyed using ombre organza fabrics – just divine).

These flowers are usually made from the same fabric as the dress, or another material dyed to match such as a sheer fabric, silk or even straw.

The flowers made are done so by using traditional French flower making techniques. All petals are hand cut and tooled using a range of antique brass irons. I like to hand dye the fabric to give the finished flowers a depth and realistic look, by toning the edges and centres to create darker shades or contrasting colours.

An alternative fabric which can makes gorgeous flowers is the use of lace, which has been stiffened, patterns cut out, which are then reassembled to create a delicate miniature flower posy to nestle into the hair. Tre chic! I then add fine silk net veiling to give the flowers that real wedding day feel.

Belinda Franks on Dessert ideas

As we all know, one of the major challenges to overcome when planning your dream wedding, is keeping everyone involved happy. Grooms only tend to appear at tastings
and as caterers we sometimes see brides having to make culinary compromises to keep them happy.

Traditional wedding cakes will always have a strong presence on the bridal scene. The cake-cutting ritual is a must for many couples looking to create those ultimate memories.

However, we are finding more modern brides are willing to consider alternatives either to maintain harmony or to create a unique experience.

Our dedicated team of pastry chefs have long been known for their superbly crafted and delicious dessert petits fours – bite size pieces of heaven! As we watch our brides and grooms (and, inevitably, their families!) labour over the eternal dilemma of wedding cake flavours, we couldn’t help but think that there must be a solution to give everyone what they want…

I am very proud to be able to offer petits fours bridal towers – individually crafted on tailor-made stands, featuring your chosen selection of our exquisite bite sized desserts.

The ability to select a number of different flavours translates into being able to offer your guests an abundance of ways to tantalize their tastebuds. From bite size chocolate mocha tarts to petit crème brulee and even peanut butter cheese cake, the options are limitless.

Your selection can be designed to suite your overall styling and even be finished with themed fresh flowers.

You can also avoid the, often costly, exercise of having both dessert AND a cake, as the petits fours stand fulfills both requirements.

And finally, for those concerned about missing out on the all important cake cutting ritual we have a solution for you, too: A 6” miniature wedding cake atop the dessert stand!