Your Bristol & Somerset Wedding - June/July 2020 (Issue 77)

COLOUR POP! We’re having a very colourful wedding. How do I reflect this in my accessories without looking over the top? All of our jewellery and accessories are expertly woven by hand using specialist wire with a silver-plated copper base. It’s then enamelled in a vibrant colour and finished with clear enamel to protect it. This means it’s easy for you to colour- coordinate your accessories. You can either choose from our exclusive range, which has been featured in Vogue, or we can make you something bespoke to complement your outfit. We can help you choose the shape, design and colour of your piece. Once we have discussed your inspiration, you can send me colour swatches to be matched from our extensive colour palette. We send you photos of the piece in progress to ensure you’re delighted with the final product. We love working with brides to make accessories as special as you are. Holly Berkley | Holly Berkley Jewellery | https://hollyberkleyjewellery.co.uk Our experts solve your dilemmas HOT TOPIC Feast for the eyes What catering would you suggest for my summer marquee wedding? Our barbecue-style sharing platter has always been popular for marquee weddings; it’s just the kind of food you want to eat in summer. However, we recently launched our summer feast menu, which ditches the traditional three- course wedding breakfast in favour of a more contemporary offering. Small plates of beautifully crafted British- style sharing food comes out from the kitchen in a steady flow – like at Wagamama – and you can choose a number of dishes to include sweet options towards the end. You’ll love the range, from pulled beef croquettes and crispy squid rings to truffled cheese arancini and homemade mini pies. We often find with a classic sit-down meal that by the time dessert arrives lots of people are already up and mingling, which is not what you want to see when you’ve paid all that money! With the feast menu it keeps guests interested until the end. Nick Collins | Cleverchefs | www.cleverchefs.co.uk EXPERT ADVICE 81