The feeling is formal fine dining, the ambience is manor house: firelight flickers, polished mahogany glows, and soft background music plays as fine wines, cheeses and desserts are served. And in the midst of all this opulence, you feel utterly at home – comfortably at ease as the warmth of the setting weaves its welcoming spell.
If any celebration calls for Champagne, it’s a wedding – and with our colour palette in mind, we opted for a bottle of Moët en Chandon Rosé Impérial. When searching for the perfect tableware for our theme, we discovered this Dentelle Blush design by Monique Lhuillier and were enchanted by its sophisticated elegance. Decorated with scallop motifs, cascading platinum dots and a lustrous platinum band it was everything we could have asked for.
And to add a touch of opulence to our table setting, we selected this classically designed silverware with its lavish gold detailing. We then tried several different place mats before settling on striking floral embossed white linen mats – cleverly understated and utterly stylish.
With its glorious maroon calla lilies, jonquils, pink sweat pea, several varieties of roses, and pink cymbidium orchids, our beautiful bridal bouquet stays true to our colour palette. We also tucked some miniature pinecones amid the blossoms before tying our bouquet with ribbons in a variety of shades of pink.
Our beautiful bridesmaid’s bouquet featured blooms in subtle, pastel hues interspersed with a scattering of the soft green foliage, it provides a pretty contrast to the richer tones of our bride’s bouquet.
We had two different favour ideas that we thought suited this theme both from Weddingstar. Our main bomboniere: a miniature glass bell jar sitting daintily over a petite vanilla butter cupcake topped with scrumptious pink vanilla buttercream frosting and pink sugar. The second is this divine little glass jar with a wire snap closure, filled with mouthwatering mixed berry jam and decorated with pink ribbons.
A naked wedding cake is one of the hottest trends right now. We just adore the simple elegance of our three-tiered version, with its layers of fluffy chocolate sponge separated by a decadent filling of butter cream icing. After dusting icing sugar over the cake, several fresh blooms were strategically placed to create a gorgeous decorative element. An alternative approach might be to have your cake maker create sugar flowers in colours to match your chosen palette.
Styling an unforgettable wedding reception is all about attention to detail. So when it came to dressing the sideboard located at the end of our table, we included a selection of fine wines, port, and liqueurs in a stunning array of cut crystal and vintage decanters. By sitting the decanters on a silver tray, we maximised the play of light through the crystal and created an eye-catching and very elegant display.
Next we placed platters of gourmet cheeses, luscious grapes, figs, raspberries and walnuts in their shells alongside our decanters. We sourced some divine crystal bowls in a traditional design that featured deep light-catching vertical cuts. We filled some with delectable bite-sized pieces of cranberry and pistachio nougat, and others with cranberry and nut biscotti biscuits. Mouthwatering!
Photography The Evoke Company, Styling The Bride's Diary, Flowers Affair With George, Tableware Monique Lhuillier Dentelle Blush by Waterford, Glassware Royal Doulton, Decanters Royal Doulton, Bowls Marquis by Waterford, Bomboniere Bell Jars Weddingstar
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