INDEX wedding supplement
Planning the perfect Wedding
Image by GN Photographics,
www.gnphotographics.co.uk
First things first: money talk
n the early planning stages, it’s important to have that all-important talk about your budget – otherwise you’ll fi nd yourself seeing all sorts of venues, dress options, fl orists and photographers that, ultimately, you many not be able to afford. Once you’ve decided how much you’ve got to spend, divide it up so you know where you want the bulk of your money to go (ie, on the venue). When it comes to cash fl ow, do be aware that many venues and suppliers will require a budget upon booking. You will also need to have a rough idea of how many guests you are planning to invite when you’re budgeting, as this will play a big part in determining costs.
I Venue
Whether you’ve dreamed of a big church wedding, tying the knot in a historic castle or want a simple register-offi ce service, there are plenty of gorgeous venues to choose from in West Kent and East Sussex. Whatever time of year you get married, you will need to take the vagaries of the great British weather into account. If you want a marquee, for instance, ask if the company can supply heaters, or if you want to tie the knot outside, make sure the venue has a back-up plan so
you can use the facilities inside should the weather take a turn for the worse. Timings
Mid-week weddings are increasing in popularity, as dates booked at this time tend to be far less expensive than weekend slots. Once you’ve confi rmed a midweek booking with your venue, it’s a good idea to send out Save the Date cards. This will give your guests plenty of notice if you think they’ll need to take time off work to be with you on your big day. Another good money-saving tip is to consider getting married out of season, when prices can drop dramatically. Essentials Before you sign on the dotted line, make sure you discuss your menu requirements with the team at your chosen venue and be sure to sample the food it offers. If the venue doesn’t have in-house caterers, fi nd out whether it has a preferred supplier list (which will limit your choices on the food front), or whether you’re allowed to hire outside caterers.
Good venues get snapped
up pretty quickly, so you’ll need to book your venue at least six
Luke Goldsmith Jewellers Luke Goldsmith Jewellers opened its doors in April 2011 and is fast becoming the essential place to visit for your Engagement & Wedding rings for your big day. Luke has been handcrafting and designing truly exceptional wedding
getting married? –
www.planningyourwedding.co.uk
months to a year in advance of your set date. Do make sure you get everything in writing, too, to avoid any misunderstandings over costs and what’s on offer.
Party Time
Planning your wedding reception can feel like you’re planning another wedding in itself, so keep things under control by fi rst deciding whether you’d like to have your wedding ceremony and reception under the same roof, or whether you would like to keep things separate. If you are sticking to the one venue, this may make things a little easier, as the in-house wedding co-ordinator can help you plan both parts of your wedding. Before you pick your reception venue, you will need to know how many guests you’re inviting to both the wedding breakfast and the evening do, as most venues will have a number restriction. Before you fi nally confi rm your booking, double check that the venue is big enough – and well equipped enough – to meet all your requirements. For instance, does it have a dance fl oor and is there somewhere for older
and engagement rings for brides and grooms looking for something truly original, for the past decade. If you’re seeking something extraordinary, you will fi nd it here!
Luke Goldsmith Jewellers, 6a St Peters Street, Canterbury, 01227 765340.
25
relatives to sit and chat, away from a noisy disco area?
Food and Drink
If you’re working with a good caterer, he or she will always think seasonal – for a traditional, formal spring wedding, for instance, what could be more delicious than spring lamb with mint sauce? If you’re thinking of having a buffet rather than a sit-down meal, consider opting for a fashionable ‘vintage tea’ theme (these days you can even hire vintage crockery) – a selection of sandwiches with classic fi llings including cucumber, cream cheese and smoked salmon, scones and jam, cupcakes and champagne. For different drink options, iced tea or Pimms should go down well. Feeling fl ush? Strawberry Champagne (strawberry purée mixed with fi zz) should prove popular on a warm day. Don’t forget, if budgets are tight, Spanish Cava, Prosecco from Italy and French crément wines are all affordable, delicious alternatives to Champagne – a good wine merchant will be able to advise you.
The INDEX magazine February 2012
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68