Words courtesy of I-on Magazine Image by PSD Photography
Vintage, classic or romantic? Photo booths, Marryoke or Slo Mo video booths? No matter what the trend forecasts are for 2015, Angela Smith of The Scottish Wedding Show says that the most important part of planning your wedding is making sure that it is everything that you want. “Don’t jump on a trend because it’s a trend but because it’s something that really reflects you and your partner’s personalities or tastes,” she says. “You want to be able to look back fondly in 30 years and tell your children, “That was so us. WE still love it”, rather than “That was the fashion in those days’”.
More brides and grooms are choosing to put a personal stamp on their big day by adding a new twist to old traditions. “String quartets have always been popular at weddings,” says Angela, “but a new slant is to have them play contemporary music such as Coldplay or the Kaiser Chiefs to appeal to a younger audience. This is a great way to surprise your guests and get them dancing the night away.” Wedding cakes are moving away from the traditional fruit cake to complement the theme of the wedding. Refreshing lemon suits a summer wedding and chocolate is great in winter as it is indulgent and comforting. Individuality can also make its own statement in your choice of chair linen,” Angela says. “Get beautiful alternatives such as Chiavari chairs or if you are using linen, think sequins and ruffles, even animal print if that’s your thing.”
But perhaps the most prominent mark is being made through food. From chocolate fountains at the start of the noughties to retro sweets tables and gelato tricycles of recent years, we’ve watched food play an extra role at weddings across the land. But in 2015 we’re looking at forgetting the formalities of the traditional wedding breakfast altogether in favour of a more relaxed dining experience at weddings. We’re moving away from the typical chicken and potato led dish and onto banquet style eating with a spicy twist. Head chef at Appetite Direct, Cat Crawford, tells i-on that couples are now becoming more adventurous. “Stronger flavours are becoming popular. Couples want more exotic dishes and a more relaxed feel to eating so have been looking to the Middle East for influence, and especially Israeli chef Yotam Ottolenghi.” Pick an opulent dish such as the lamb and pistachio kofte (kebab) with dukka (nuts and seeds) and tarator (Tahini sauce) alongside meat skewers and rainbow coloured salads with pomegranates and nuts for a healthier wedding breakfast. Tuck into their popular aquavit cured salmon gravlax for a Nordic taste at your reception.