Mary & Mark Colmer. 18th June 2022
Photos by Cooper Photography and Featherstone's.
As flower farmers we are busy finalising crop plans and the sowing schedule, ensuring we have the right seeds on order to give a range of gorgeous colour throughout the wedding season. A key part of this is looking back to 2022 to see which flowers we loved, which ones we need more of and any colour palettes that we need to expand. We also place a high priority on scent; we aim for every single arrangement we create, from a gift bouquet to a wedding table centre to have scent. This is one of the huge benefits of growing our own flowers. Commercially available, imported flowers typically have very little scent. These flowers have been bred to withstand the rigours of being picked, packed and processed through the global flower market travelling 1000s of miles. Through this breeding process scent is one quality that is sacrificed, with growers preferring uniformity over delicacy.
For scent, June is one of our absolute favourite months. The polytunnel is filled with the exquisite scent of sweet peas and the roses are having their abundant first flush of flowers.
When I first met Mary, planning her wedding to Mark for the middle of June, we chatted about any special memories she associated with flowers. Mary shared wonderful memories of her grandparents, her Grandad grew 100s of sweet peas and had a garden filled with roses. For birthdays he would pick 5 different roses from the garden and give them as a posy. Mary and her parents had never forgotten the scent that came with these and as Mary's grandparents had sadly passed away before they could see her get married I took these memories as the basis for designing her wedding flowers. I wanted to bring the warmth, love and joy that the memories of her Grandad's garden held to her wedding reception at Lainston House Hotel.
This started with Mary's bouquet, containing 5 different varieties of garden grown roses - just as her Grandad would have grown in his garden. The scent from these blousy beauties was simply stunning.
Following the drinks reception guests entered the Dawley Barn at Lainston House via a covered walkway. We filled this with jars and jars of sweet peas, giving an incredible scent and rooting the wedding back to those memories of Mary's Grandad's garden.
For table centres we created mini herbaceous borders to dance around tall candelabras, with more bud vases of sweet peas along the mantle and window sills.
As with all our weddings, we encouraged Mary and Mark to collect old jam jars in the lead up to the wedding. On the Sunday morning we took all the flowers from the wedding and made up posies for the wedding guests to take home in the recycled jars so that the flowers were enjoyed for far longer. Any other flowers were taken back to the farm to be composted.
Thank you so much to Mary and Mark for sharing their photos with us and for allowing us the privilege of growing and designing your wedding flowers.
Huge thanks to all involved:
Venue: Lainston House Hotel
Wedding planner: Dahlia Hill Weddings
Photographer: Cooper Photography
Videographer: Blush Wedding Videos
Lighting: Luminique
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