Lou’s top summer wedding trends

Senior Event Manager Louisa Moule shares her summer wedding highlights, from floral canapé trays to alternative ways to serve up your wedding breakfast.

Rocket weddings are a real favourite of mine. And this year, planning weddings feels all the more personal, as I got married just two months ago at my home in Scotland. It was a perfect day – beautifully sunny, with plenty of delicious food and of course, Scottish reeling.

I loved planning my wedding, but I also love to help others with theirs; from working with the chefs, creating unique menus, to discussing all the styling options as well as ensuring every detail is planned to perfection – the key to success is getting to know the couple well from start to finish.

So in the spirit of a wonderfully wedding-filled few months, here are some of my favourite details from the summer.

Herbaceous cocktails

Nobody wants an oversweet cocktail, so herbs are a really great way to ensure your cocktail remains balanced. Our Rocket original The Good, the Bad and the Basil always goes down a treat at receptions.

Post dinner pick-me-ups

From mini magnums and fab ice lollies to late-night fresh pasta bars, there are plenty of creative ways to ensure your guests last the evening and dance all night long.

The Romance Collection

Regal and luxurious, these plates from Classic Crockery look great stacked with both simpler-styled dinner plates or the full Romance collection.

Hydrangea canapé trays

These simple flowers really bring the food to life. Plus, due to their varying colours and availability all year round, they can be styled to suit each season perfectly.

Pastels

White tablecloths aren’t the only way to keep things subtle, with pastel colour schemes proving popular this summer. Try matching your linens and candles for an added elegant touch.

Sharing plates

What better way to get guests talking than by passing around dishes laden with lamb racks and Moroccan salads? Sharing plates are the ultimate way to get people talking and liven up the traditional three course meal.

Louisa Moule
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