The Elephant Hotel, Venues, Wedding Flowers

Kathleen and Jay’s Big Day


If your a regular reader of this blog, or a customer who frequents the shop you will know there is nothingI love more than a vase of sweet peas! They are just one of those flowers that I could stick my face in for hours and keep on breathing in their heavenly scent. For that reason alone they are one of my all time favourite wedding flowers.

If they are in season they will be in for a mention in a wedding consultation. I don’t think I’ve met someone yet that doesn’t like them!

When I met Kathleen and Jay to talk wedding flowers back in gloomy January, the sweet pea was mentioned as one of their must haves. I won’t go into the ins and outs of seasonality, but the beginning of April is a touch early for my most favourite wedding flower. We somehow managed to get in these lilac beauties pictured above in Kathleen’s wedding bouquet and I think you’ll agree they are absolute stunners!

Teamed with scented seasonal muscari, deep purple lisianthus, Amnesia roses, Ocean Song roses, fresh lavender and scented eucalyptus, this wedding bouquet really smelt absolutely divine.

Watch this space for more of my adventures with sweet peas soon x

The Elephant Hotel, Venues, Wedding Flowers

Jo and Nuzrul Tie the Knot at the Elephant Hotel

Bridal bouquet filled with Amnesia roses, poppy seed heads, lisianthus, rosehips, snowberries, skimmia, spray roses and berried eucalytpus

Jo and Nuzrul tied the knot at The Elephant Hotel in Pangbourne back in late October. I have to admit, its one of my favourite times of year for wedding flowers. All the gorgeous early autumn berries are still around and the winter foliage is just making its first appearance. Arrange all the gorgeous greens with dusky roses, deeper red dahlias, berried and for me, you have the perfect late autumn bouquet.

Bridal bouquet filled with Amnesia roses, poppy seed heads, lisianthus, rosehips, snowberries, skimmia, spray roses and berried eucalyptus

Jo’s bouquet may well be one of my favourites of the year, I love the little splattering of rosehips!

Table centres filled with dahlias, snowberries, Amnesia roses, poppy seed heads, lisianthus, rosehips, skimmia, spray roses, dusty millar and berried eucalyptus

Adding more depth and tying in Nuzrul’s burgundy tie, the table centres had punchy red dahlias entwined within the Amnesia roses and foliage. The thing that sums up autumn flowers for me is all the beautiful textures from the foliage. In the table centres we used dusty millar which has the most splendid leaf formation, texture and colour. Its already big news in the wedding flower world and combined beautifully with every tone.

Table centres filled with dahlias, snowberries, Amnesia roses, poppy seed heads, lisianthus, rosehips, skimmia, spray roses, dusty millar and berried eucalyptus

Simple hand-tied bouquets were placed within vases for the table centres. Although I love elaborate table centres from a creative stance, I have to say these practical arrangements are gorgeous, and your guests can take home a beautiful bouquet to enjoy whilst your on honeymoon.

Table centres filled with dahlias, snowberries, Amnesia roses, poppy seed heads, lisianthus, rosehips, skimmia, spray roses, Safi roses, dusty millar and berried eucalyptus

 

Some little thoughts, The Elephant Hotel, Wedding Flowers

Roses are Red

Red and gorgeous! Marshmallow Piano roses are my current new beau … they make my heart skip a few beats.

I’ve always wanted to use them in a bridal bouquet and finally I got my chance!

How happy we’re we when a beautiful bride asked us to create the wedding bouquet filled with berried ivy (delicious – although not when eaten) scented eucalyptus, the marshmallows aka Piano roses and Red Naomi roses.

Seriously romantic, seriously seasonal, seriously gorgeous.

More please!

Take a look at some more of our wedding work here: https://greenparlour.com/blog/category/wedding-flowers/

The Elephant Hotel, Wedding Flowers

Emily + Andrew’s Winter Wedding

Emily and Andrew first came to see us over two years ago, whilst this is super organized, it made the whole process of choosing the right flowers for them completely stress free. We had time to source, suggest and show them lots of different items, ideas and of course flowers!

They chose to get married at The Elephant Hotel in Pangbourne for its truly relaxed vibe and super chilled out atmosphere. The perfect setting for the winter wonderland wedding of their dreams.

The final touches to the ceremony room included these rather ‘WOW’ candelabras, which I found just days before the wedding. A rushed email to Emily and Andrew with attached pictures and they loved them too.

The flowers were designed to create a wonderfully romantic setting, with an undertone of 1940’s vintage glamour. Completely up my street!

White Akito roses, were combined with berried ivy, viburnum berries, steely green eucalyptus, scented freesias, Avalanche roses and hints of Amnesia roses to create luxurious, opulent table centres. We all absolutely fell in love with the large silver pedestal bowls and decided they were a must!

Cakes always amaze me, and Emily and Andrew had spared no expense with this drop-dead-I-want cake made by Peggy Porschen, who travelled all the way to Pangbourne to install it herself.

Emily’s wedding bouquet contained Akito roses, Amnesia roses, Majolika spray roses, berried ivy, viburnum berries, scented eucalyptus and thistles as a nod to her Scottish roots.

The bridesmaid’s bouquets were filled with Akito roses, Majolika spray roses, viburnum berries, berried ivy, eucalyptus and scented freesias. The perfect accompaniment to Emily’s wedding bouquet.

I can’t sign off without mentioning their wedding favours. Macaroons are possibly my favourite sweet treat of all time; macaroons from Ladurée are to die for.

Gorgeous gorgeous gorgeous!

Get Emily and Andrews look

Venue: The Elephant Hotel, Pangbourne

Wedding Planning: Essentially You

Cake by: Peggy Porschen

Wedding favours by: Ladurée

Book a wedding consultation for your flowers by calling 0118 984 4000 or email info@greenparlour.com