FALL IN LOVE My wife-to-be and I are getting married next October; how can we incorporate the time of year into our décor? To us, autumnal weddings are all about rich jewel-tones and luxurious fabrics. We love deep emerald greens, ruby reds, and peacock blues in velvet, chiffon, or cheesecloth. Pair these with copper or gold tones for a perfect colour palette. Let Mother Nature inspire you and bring an abundance of harvest to your wedding. Pumpkins and gourds come in so many colours and sizes and are perfect as aisle decorations, centrepieces, or as an eye-drawing display for your welcome sign or guestbook. Mix these with real log slices and seagrass charger plates to create a beautiful depth of texture that will excite the senses. With the night’s drawing in earlier, what better way to dress your venue than with fairylights and candles? Use LED versions if real ones aren’t permitted at your venue. The soft glow and shadows they cast create such a romantic, cosy atmosphere, perfect for your first meal together as a married couple! Kara Owen www.kara-mia.com AUTUMN ROMANCE We’re looking for a venue that will be able to help us achieve our autumn-themed wedding. What should we ask the wedding team before booking? When considering a venue for your autumn-themed wedding, enquire about availability, capacity, and décor options. Ask if they offer both indoor and outdoor spaces and whether they can accommodate a seasonal menu. Find out about photography spots, vendor policies, and accessibility. Discuss the budget, payment details, and backup plans in case of inclement weather. Ask about any restrictions on decorations or open flames and confirm the presence of on-site coordination. Lastly, look at reviews, references, and examples of past autumn weddings at the venue. These will help ensure your chosen venue aligns with your vision and needs. Sandip and Dalveer Gilla www.luxorevents.co.uk DELECTABLE DELIGHTS What menu suggestions do you recommend for a summer wedding? For starters, go for something light and savoury like spanakopita, layers of filo pastry filled with spinach and feta cheese, and koupes bulgur wheat shells filled with either seasoned pork mince or a mushroom option. The main course could be minted lamb cooked over a barbecue, peri peri chicken, and pork souvlaki, accompanied by Greek salad, grilled halloumi, tzatziki, or hummus, with a choice of flatbreads and pitta bread, chargrilled, of course. For desserts, galaktoboureko, a cold custard wrapped in filo pastry, paklava, kataifi, or nut and honey-based filo pastry would be delicious. Christos and Christalla Ellinas www.thegreekoutdoors.com Getty Images www.leanne.photography Getty Images 50
RkJQdWJsaXNoZXIy MTA0NTE=