Spring/Easter can be a wonderful time to get married. The time of year itself signifies a new beginning with flowers beginning to bloom, birds beginning to chirp, and a fresh, crisp feeling filling the air.
Suggested options for a Spring/Easter Wedding are outlined below:
Colours: Ivory/White with lemon, lilac or peach.
Stationery: Ideally oval shaped stationery but traditional will do - either way, make sure that they feature an ornate floral design.
Transport: Open topped vinatge car or horse and carriage (with optional roof for those April showers!).
Bride’s Outfit: Ivory gown with hints of lemon with matching shrug for the ‘Evening Do’.
Groom’s Outfit: Ivory colour frock coat with lemon neckpiece, black trousers and a cane.
Male Attendants Outfits: Black frock coats with lemon neckpieces, black trousers.
Bridesmaids Outfits: Lemon Gowns with Easter bunnies as opposed to bouquets.
Flowers: Daffodils, tulips, primroses and violets.
Balloons & Decorations: Rose petals, white organza bows, lemon and gold opaque balloons, tiny fluffy yellow chicks (not real obviously!) on the tables.
Reception Venue: Country House with beautiful grounds and an abundance of flora and fauna. Ensure suitable and sufficient outdoor heating is available for later on in the day.
Welcome Drink: Peach schnapps.
Reception Starter: Chilled Seasonal Melon with raspberry compote.
Reception Main Course: Rack of lamb with mint sauce.
Reception Desert: Citrus fruit cheesecake.
Favours: Easter eggs. Cuddly Easter bunnies for the children.
The Wedding Cake: Tiered cake in white icing covered in decorative (and preferable edible) flowers and fruit.
’Evening Do’ Food: A finger buffet featuring warm, but not spicy, food would be ideal, followed by fruit cocktail.
Music & Entertainment: String Quartets for the Reception with a live band on the Evening. An Easter Egg hunt for children (and fun adults!).
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