Instead of sitting on traditional picnic blankets outside, we ask that you put aside all your preconceived ideas of a picnic, as we set up this gorgeous, banquet, feast inside the Winter Garden Room.
To further elevate the dining experience, we layered details, into the dining experience of vintage objects, dashes of colour to work with your chosen theme, to add a touch of chintz a sprinkling of glamour and that’s what the best picnics are made of!
For the table styling, the, inspired and magic touches included:
– bringing hired garden furniture inside and placing lounge chairs and sofas outside
– using long trestle tables to seat guests, creating an intimate atmosphere
– covering the tables in a beautiful, heavy-on-the-floral-patterned, tablecloth or not as you prefer.
Holly said, “the ideal canvas might be something you find at the back of your grandma’s linen cupboard. The colours and patterns in the cloth instantly draw you in, making you want to explore the delicious wedding breakfast feast.”
– adding bold colour linen napkins, to give that additional pop of colour. This also helps to bring out the colours in the tablecloth all to suit your personal style.
– adding a hint of gingham, (synonymous with picnics), by adorning the hand-scribed Perspex menus with jauntily tied ribbon-bows
– hiring the best vintage mismatched, colourful, Bone China dinner sets. At RMW, oh we love that beautiful hand-painted gold detailing on the rims of the plates! It exudes lux and the rose detail throughout is so romantic!
– add an air of decadence, by hiring in vintage silver cutlery, to tuck into your feast
– mixing in glassware, that includes candlesticks and cut crystal vases, giving an eclectic mix
– adding different shades of tapering candles to add the prettiest of romantic touches to the soiree
– Add in individual scrumptious tarts as favours on the side plates for that instant pop of fruity pink
– Oh and handmade chocolate name ‘cards’
– and at the very heart of the table, three stunning wedding cakes, (replacing the traditional Victoria ‘picnic- sponge cake’), the grandest three-tier in the middle, balanced by 2 two-tier cakes giving, height, structure and impact for that added WOW factor. In addition, the cakes were luxuriously adorned with gold leaf and decorated with the most exquisite vibrant, coloured wild, organic, edible flowers
– adding wild meadow flowers to British ornamental vintage original SylvaC pottery, shell-shaped vases to introduce height, classical styling but adding a modern vibe
– cascading flowers of plush delphiniums and Callistephus Chinensis Mats Do Blue, Hydrangea Verena Blue, Allium Senescens, Sweet Pea Parfum Blue, Rosa Large-Flowered Celeb, Mathiola Pink the stunning Rose Lullaby, ‘lacey’ Ammi Visnaga and pops of Calendula Orange all dramatically arranged ensured the indoor exquisite plants and florals worked in harmony giving that feeling of an English Garden long border, where the table just goes on and on, as does the feast!