Ask the experts

Here is a selection of Q&As from Your London Wedding magazine whether it be about flowers, hair and makeup, fashion, wedding themes, health & beauty, cakes, stationery, legal advice. If you would like your question answered by our experts, please email it to editor@yourlondon.wedding

To view more Q&A's on a different topic, please select one from the list below.

Hot topic: In bloom

From architectural plants to spring flowers and vegan food, we quiz the experts on seasonal trends

Plant power

Plant power

Q. I want my wedding to be plant heaven but equally, if I buy several shrubs, my small London flat and patio will be overwhelmed after the big day. Is there such a thing as plant hire? How does it work and what plants are available?

A. Julian Poole says: Yes, there certainly is such a thing as plant hire. A good plant hire service should offer a range of dramatic, architectural trees and plants for any event from elegant weeping blue cedars and spiral-stemmed bay trees down to differing varieties of ornamental grasses.

The latter is one of my favourites because their beautiful seed heads offer attractive foliage deep into winter.

As night falls, lighting your plants will add a stunning dimension to your venue whether up-lighting a tree canopy or winding fairylights around the top of a bay tree.

The cost of hiring usually equates to between 25 per cent to 30 per cent of the retail cost of the plant, plus a delivery charge. This will vary, depending on location, site access, size and the number of plants hired. In a nutshell, however, plant hire services will deliver, arrange and then collect the plants, leaving you to enjoy your special day.

Personal touch

Personal touch

Q. We have so many ideas for our wedding décor but when it comes to realising them we don't know where to start. Should we draft in a stylist? We're worried that handing over the reigns will make it impersonal.

A. Sandra Agyapong says: Let's start by defining the essential role of a wedding stylist. We create moodboards, design floor plans, source props, centrepieces, materials and create the ambience for your wedding.

We love working with couples, who can often be overwhelmed by the multiple choices of colour palettes and flower arrangements. Our clients can be unsure whether they want a vintage-inspired wedding or shabby chic elements with a twist of sequin table covers, and the list goes on.

Having a wedding stylist makes planning more fun – we work with couples as a team and take care to understand your style and personality so we can deliver your vision.

Spring a ding ding!

Spring a ding ding!

Q. We're tying the knot in spring and would love to use seasonal flowers but we're not sure what's available at that time of year – any ideas?

A. Toby Roberts says: There's nothing better than watching nature blossom all around you after a tough British winter. Spring in the UK can come with a sunny promise, and aren't you glad you chose to have your wedding at this time of year?

Whether windy or wet, plants and flowers are shooting up all around the country. We absolutely love working with cherry blossoms throughout spring and favour unstructured and whimsical designs, as though the flowers have been uprooted and carefully placed all around the venue that very moment. Here are some of our suggestions for blooms based on previous experience.

- Early spring: anemones, cyclamens, hyacinths, magnolias, pussy willow and tulips
- Late spring: cherry blossom, irises, lilacs, lily of the valley, guelder roses, hydrangeas and forsythia

To us, a wedding in spring is all about bringing nature inside. Vibrant colours work best at this time of year – so very instaworthy too!

Food for thought

Food for thought

Q. We're both vegan and if possible would like to our wedding breakfast to be as eco-friendly as possible. What would you suggest?

A. Richard Gynn says: We've seen a massive increase in demand for health-conscious, vegetarian and vegan offerings across 2018. A more ethical, zero waste approach has become the norm and, wherever possible, we utilise the entirety of the ingredients we purchase – we love to make unusual stocks or fruit vinegars for intensifying flavours.

One such example of using the whole vegetable is our Tandoori butternut squash dish, which features an incredible bhaji created from the skin of the squash.

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