insideKENT Magazine Issue 83 - February 2019 | Page 45

B e a r L o d g e a t P o r t L y m p n e R e s e r ve
(www.aspinallfoundation.org/port-lympne
/weddings/) which of fers an outdoor cer emony
space and priv ate dining f or 70 guests and
tents for evening reception revellers to stay over.
The Look
For brides, 2019 sees a return to classic shapes, clean
lines and dem ure necklines (thank y ou Meghan).
The dress will be all about r omance, softness and
simplicity; pared back lace , delicate sleeves, less
structured ball gowns, classic halter necks and even
modest two pieces. More adventurous brides should
seek out pastel shades suc h as so-light-it’s-nearly-
white pale blue or brighter-than-white-but-not-as-
adventurous-as-colour showstopper metallic gowns
in either silver or rose gold.
Hair, in keeping with the elegant trend, will see the
return of the classic smooth chignon, delicate loose
tendrils to relax more formal styles or more relaxed
half-up-half-down dos with soft waves, or a relaxed
lob (long bob).
Makeup is all about the bar ely there natural look,
nude colours, soft pink lips offset with billowing extra
long veils, gentle capes and statement headpieces in
pastel or bright florals or bold metallic which complete
this years must-have accessories.
For grooms this year, it’s all about the tailored sharp
and smart fitted thr ee-piece allo wing f or post
ceremony, jackets off, sleeves rolled back, party time
relaxed informality without compromising the sleek,
elegant, wedding look.
The Flowers
This year is all about going back to na ture and
bringing the outdoors inside in a move away from
flower walls, large-scale table decor and unif orm
bouquets. Utilise trees, foliage, grasses, reeds and
dried flowers to create natural hanging displays and
subtle backdrops. British-grown flowers will be a t
the forefront of rustic r omantic, with hand-tied
bouquets that feature garden roses and other soft
blooms suc h as peonies in soft pastel and n ude
colours. Reception décor will see the rise in low-level
table decorations, abandoning foam and large-scale
vases in favour of wooden troughs, baskets and jars
to cr eate delica te displa ys tha t encourage
conversation.
The Cake
So long naked, plain and simple and hello opulent,
details and more is more. 2019 is all about the wow
factor sta tement cake , or indeed cakes! T hink
precision piping work, intricate sugar craft, and so-
good-they-look-real sugar flowers and adornments,
plus per sonalisation thr ough painted cakes and
monograms, colours that range fr om whites and
pastels through to metallics and gemstones and wow
factor cake centrepieces and banquets.
arrangements to bring people together. Instead of
sit down meals or buffets, go for sharing platters, or
grazing tables. Make things mor e fun with f ood
stations or interactive immersive experiences such
as signature cocktail bartenders or BBQ bars, or pick
dozens of mini desserts or a dessert tab le or serve
cake instead. Whilst on the subject, w hy have one
cake when you can have a cake banquet of different
flavours, individual cakes and cake pops – all perfect
solutions for group dining and mingling.
Keep your guests entertained by seeking alternative
entertainers; opt for subtle close up magic, tarot card
readers, character cloakroom or bar staff or artists
who’ll produce unique keepsake pictures for your
guests. Gone are the days of the traditional band-
then-DJ set up; think instead of a festival style line
up of soloists, instrumentalists, bands, DJs, karaoke
and even silent discos across a host of spaces, and
feel brave enough to pick music that you enjoy – not
just what you think your guests will.
And there we have it for 2019; be brave, be bold, be
elegant, be romantic, be green, but most importantly,
be true to y ourselves and do ‘I Do’ y our way –
congratulations and good luck!
The Reception
2019 is all about making couples and their guests
feel relaxed, and the reception is the ideal place for
joining in, feeling in volved and bringing people
together. Food will be about quality, not quantity,
with the revival of interesting canapés, miniature
desserts and quality ingredients.
In terms of seating, do away with traditional round
tables and opt for long banquet tables, with inclusive
informal table plans aided by those low-level flower
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