Spring Vintage Wedding Styles
Well April is here and spring is certainly upon us with all the cherry blossoms, magnolia and daffodils in full bloom and the vibrant birdsong is very uplifting. Brides can look forward to such a variety of styles for a vintage wedding in spring.
It is lovely to mix items from different eras, from the 1920s and 30s, through to the 1950s and 60s. For instance you may have a lovely 1950’s ‘New Look’ style dress with a circle skirt and yards and yards of fabric in the underskirt, brought into fashion by Christian Dior in 1947. The bodice can have an off the shoulder style yet it can be teamed with a veil and tiara or just some flowers and netting. By contrast your bridesmaids can wear lovely slinky bias cut satin dresses in the 1930’s style.
Spring flowers can be everywhere at your wedding reception. Garlands of wild cherry blossoms can be hung above the door or marquee entrance and against the drinks table. Little vintage teacups can have a mossy base, and an array of perky bulbs and plants such as grape hyacinths, primroses, auriculars, wood anemones, dog violets and other pretty little flowers can be dotted down the tables at intervals. We do this a lot, and sometimes we’ll have just one lovely fully open bloom such as a camellia or magnolia in a glass bowl, placed in the intervening spaces on the tables; it looks so romantic.
Food of course must also be seasonal, and although it is a little early at the moment for our new season’s lamb there is an abundance of other choices such as Sea Trout with wild garlic and spinach, served with purple sprouting broccoli and a sorrel sauce. For dessert I highly recommend a warm rhubarb ricotta sponge with mascarpone, decorated with little viola heads for the girlies and berries for the men.
Another jolly thing to do during the evening while your party is in full swing is to have a cheese and port station where guests can graze on a lovely selection of cheeses with fruit and crackers. We usually get our cheeses from Godminster in Somerset - we love it.
Article by Amanda Baird of The Utterly Sexy Café
Image Courtesy of Fairynuff Flowers
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