When? - the pros and cons of weddings in each season
Churches used to be busy with weddings all summer, and empty all winter. These days, though, with winter sun being all the rage, weddings take place year round. There are distinct advantages and disadvantages to each season: which is right for you?
SPRING
The season of spring bulbs, gambolling lambs and birdsong. A wonderful seasonal wedding can include many spring flowers, light colours for a radiant look, and lots and lots of pale but pretty details. Of course, this is a terrible time to get married if you have hay fever or if you or your partner happen to be a vet. In the first case you’ll walk down the aisle to the nose-trumpet chorus and in the second you’ll get called out of the church for a prolapsed cow or a sheep with triplets! You need to make plans for bad weather. April showers are no joke if you’ve planned a garden wedding.
Feature details that will add to the spring theme, such as pale colours: pink, violet, peach, pale green. Butterflies and bluebirds are traditional spring notes, and early fruit - peaches and passion fruit in particular can be used both to feed your guests and to add interest to your table décor.
Think of cherry blossom, and carry this kind of impression through your planning. Pastel invitations and thank you cards, springtime colours carried through your dress and flowers and into the bridesmaids’ dresses. Chose simple details: soft flowing hair; pearls rather than diamonds; and nothing too structured or fussy in the décor. Continue the planning with soft coloured confetti or bubbles, pretty petals scattered on the reception tables, maybe even hyacinths or other potted bulbs as centrepieces, and seedsticks as favours for your guests. Fresh rose petals can be scattered in glasses for toasts, and meringues make a wonderful dessert with a spring like look and taste.
SUMMER
Summer weddings are traditional: from June to August is the peak time for weddings. This is the time of year for bright colours, outdoor locations and wonderful evening receptions. Be warned though - popular dates get booked up early and if you choose a summer date, you’ll find that it comes with its own problems. You may not get the reception venue, photographer etc, that you want, and even if you do, you’ll find many friends and family have conflicting commitments. I know of two sisters who both married on the first weekend in June, but one year apart. It seemed like a good idea at the time. Now they live nearly four hundred miles apart, and anniversary celebrations have become rather fraught. One said, "Everybody comes to me one year, and then goes to my sister the next – it’s turned into a kind of battle. If she has a chocolate fountain, then the next year I have to have a chocolate fountain AND strawberries dipped in chocolate. Then she’ll have to have the fountain, the strawberries AND a soft ice-cream machine. Because people make comparisons we’ve got into a kind of celebration arms race.”
Choose light but bright colours for your theme: bright pink, yellow, gold and turquoise. Modern invitation styles should accentuate the summer wedding, simple and effective lettering and lots of white space. Your dress should be lightweight – a hot day will have you looking unpleasantly pink and shiny. Consider serving lemonade and fresh citrus fruits at the reception to bring the summery theme to the fore. Fans make wonderful wedding favours for the ladies, or consider simple net pouches that hold sugared almonds and pick up the summery colours of your theme.
AUTUMN
Apart from the risk of rain, there is very little negative to be said about autumn weddings, which makes it all the more surprising that this is the least popular time of year. Perhaps there hasn’t been the range of honeymoon destinations in the past for autumn couples, but China is a booming honeymoon destination and this is the time of year to visit!
Rich warm hues; burgundy, apricot, old gold and cream will bring the flavour of autumn leaves to your planning. A wreath in your hair can contain berries and golden notes like ears of wheat. Candles in rich coloured tea light holders give a glow to your table décor and bring Halloween to mind – you can accentuate this idea by sprinkling dried leaves, rich coloured confetti and acorns and conkers on your table settings. Go for rich food: glacé chestnuts, pork or venison, poached pears or spicy apple cider will make a harvest festival of your menu.
WINTER
Winter weddings have become big business. Remember that old churches are cold churches and your guests may shiver right through the service. Weather can be uncooperative too: driving rain is the least pleasant wedding accessory, but if you’re lucky you’ll get snow!
Holly, golden pinecones and poinsettias can all feature in your décor and even in your dress: consider silk holly leaves tacked onto the hem of your dress. White stationery is a must: and the more elegant the better. White flowers, snowflake confetti, white taper candles with silver details and a white on white cake all pick up the theme, and then use silver and green to accent the theme by adding silver net wedding favours, silver and green sugared almonds on the table and offering foods like white chocolate roulade, Cape Gooseberries, turkey and cranberry sauce. Silver bowls containing dates, dried apricots and nuts will add to the Yule feel.
SPRING
The season of spring bulbs, gambolling lambs and birdsong. A wonderful seasonal wedding can include many spring flowers, light colours for a radiant look, and lots and lots of pale but pretty details. Of course, this is a terrible time to get married if you have hay fever or if you or your partner happen to be a vet. In the first case you’ll walk down the aisle to the nose-trumpet chorus and in the second you’ll get called out of the church for a prolapsed cow or a sheep with triplets! You need to make plans for bad weather. April showers are no joke if you’ve planned a garden wedding.Feature details that will add to the spring theme, such as pale colours: pink, violet, peach, pale green. Butterflies and bluebirds are traditional spring notes, and early fruit - peaches and passion fruit in particular can be used both to feed your guests and to add interest to your table décor.
Think of cherry blossom, and carry this kind of impression through your planning. Pastel invitations and thank you cards, springtime colours carried through your dress and flowers and into the bridesmaids’ dresses. Chose simple details: soft flowing hair; pearls rather than diamonds; and nothing too structured or fussy in the décor. Continue the planning with soft coloured confetti or bubbles, pretty petals scattered on the reception tables, maybe even hyacinths or other potted bulbs as centrepieces, and seedsticks as favours for your guests. Fresh rose petals can be scattered in glasses for toasts, and meringues make a wonderful dessert with a spring like look and taste.
SUMMER
Summer weddings are traditional: from June to August is the peak time for weddings. This is the time of year for bright colours, outdoor locations and wonderful evening receptions. Be warned though - popular dates get booked up early and if you choose a summer date, you’ll find that it comes with its own problems. You may not get the reception venue, photographer etc, that you want, and even if you do, you’ll find many friends and family have conflicting commitments. I know of two sisters who both married on the first weekend in June, but one year apart. It seemed like a good idea at the time. Now they live nearly four hundred miles apart, and anniversary celebrations have become rather fraught. One said, "Everybody comes to me one year, and then goes to my sister the next – it’s turned into a kind of battle. If she has a chocolate fountain, then the next year I have to have a chocolate fountain AND strawberries dipped in chocolate. Then she’ll have to have the fountain, the strawberries AND a soft ice-cream machine. Because people make comparisons we’ve got into a kind of celebration arms race.”Choose light but bright colours for your theme: bright pink, yellow, gold and turquoise. Modern invitation styles should accentuate the summer wedding, simple and effective lettering and lots of white space. Your dress should be lightweight – a hot day will have you looking unpleasantly pink and shiny. Consider serving lemonade and fresh citrus fruits at the reception to bring the summery theme to the fore. Fans make wonderful wedding favours for the ladies, or consider simple net pouches that hold sugared almonds and pick up the summery colours of your theme.
AUTUMN
Apart from the risk of rain, there is very little negative to be said about autumn weddings, which makes it all the more surprising that this is the least popular time of year. Perhaps there hasn’t been the range of honeymoon destinations in the past for autumn couples, but China is a booming honeymoon destination and this is the time of year to visit!Rich warm hues; burgundy, apricot, old gold and cream will bring the flavour of autumn leaves to your planning. A wreath in your hair can contain berries and golden notes like ears of wheat. Candles in rich coloured tea light holders give a glow to your table décor and bring Halloween to mind – you can accentuate this idea by sprinkling dried leaves, rich coloured confetti and acorns and conkers on your table settings. Go for rich food: glacé chestnuts, pork or venison, poached pears or spicy apple cider will make a harvest festival of your menu.
WINTER
Winter weddings have become big business. Remember that old churches are cold churches and your guests may shiver right through the service. Weather can be uncooperative too: driving rain is the least pleasant wedding accessory, but if you’re lucky you’ll get snow! Holly, golden pinecones and poinsettias can all feature in your décor and even in your dress: consider silk holly leaves tacked onto the hem of your dress. White stationery is a must: and the more elegant the better. White flowers, snowflake confetti, white taper candles with silver details and a white on white cake all pick up the theme, and then use silver and green to accent the theme by adding silver net wedding favours, silver and green sugared almonds on the table and offering foods like white chocolate roulade, Cape Gooseberries, turkey and cranberry sauce. Silver bowls containing dates, dried apricots and nuts will add to the Yule feel.
