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
Wedding Planning: Essentially You
Cake by: Peggy Porschen
Wedding favours by: Ladurée
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