Quick catch up...
TETP HQ had a busy couple of months over the Christmas and New Year period...a trip to London to meet with suppliers and discuss lots of new projects for 2011...so keep posted. While in London some serious vintage shopping and sourcing of new products also took place, along with a wonderful afternoon spent at the V&A musuem. After which we had to indulge in our favourite tea time treat - a visit to the uber stylish Laduree cafe in Burlington Arcade, for scrumptious macaroons and a cuppa!
 |
| Victoria oustide the V&A Musuem London |
 |
| Parisian Macaroons in London |
We also had our fair share of holiday woes....a burglary left us in the communication abyss....no laptop or mobile phone...it sent us spiraling into what seemed like the dark ages....that lasted for ages! Glad to report that we are now all back up and running on all the old contact details.
Love is in the Air...
With Valentines day fast approaching and Tiffanys and Cartier doing a roaring trade, there will be a huge increase in the sale of wedding magazines after February 14th...new bride-to-be's excitingly embarking on the road of wedding planning! While in London I met with Luella's Boudoir in house wedding planner -The Vintage Planner aka the gorgeous Tiffany Grant Riley... I was lucky enough to interview Tiffany and get the low down on planning your big day....
 |
| Tiffany Grant-Riley, photo by www.emilyquinton.com |
I think couples are trying to find special, one-off touches to enhance their day with, particularly in terms of bridal attire and vintage elements achieve this beautifully. We’re tired of mass produced things and want individual details that set our weddings apart from others, something bespoke and beautiful. Let’s not forget that vintage pieces have a history, a story behind them and I think this makes something all the more special, particularly hand made heirlooms.
When planning a wedding theme and style what do you advise couples?
Stay focused and keep it simple above all else-it’s easy in the beginning to want everything you see in the magazines, but you run the risk of over complicating things. Choose a colour scheme that works with your venue and compliments the time of year and then build on that. If you’re not sure where to start, look through some magazines or blogs (they don’t have to be bridal) and make a scrapbook of elements you love. After a while you ought to see a pattern emerge, whether it’s the same type of flower, colour or a particular motif.
 |
| www.clarebrehenyphotography.co.uk |
Think about the kind of atmosphere you’d like to create and introduce little touches that say something about you and your fiancé and incorporate them. For example, if you’re both real foodies, concentrate on your menu or if the music holds real importance, then focus on that. Don’t get too distracted looking at other people’s weddings too, that’s their day, their style and their budget.
 |
| www.eyeimage.com |
• Plan
Sit down at the very beginning and discuss your wedding with your fiancé, from the time of year you plan to marry, to the theme (if any) and of course the budget. This is the time to be open and honest with each other so that you end up on the same page and facing the same direction. If you don’t take time to do this it’s likely you’ll encounter disagreements along the journey that can be easily avoided.
• Budget
Be frank with one another and realistic about what you can and can’t afford. The guest list has the biggest impact on your wedding finances as the majority of this will go into venue hire and catering, so if you know you can’t afford to feed 100 guests a 3 course extravaganza, don’t even try. If your parents are contributing to the day, discuss what you’d both like to do with them and if they have any particular requests as to how the money is spent. Above all, stick to your budget! There are some useful budgeting spreadsheets on various wedding websites that can help you stay on track.
• Research
Be sure to shop around when you’re sourcing your suppliers, everyone has a different style, work ethic and price range so choose the one that’s right for you. Try and arrange to meet or talk with three of each category to give yourself a good over view and don’t feel obliged to book with one on the spot.
• Schedule
Divide the forthcoming months before your wedding up with tasks and try and have everything apart from the small details complete one month before the day so that you can relax and enjoy the lead up. Get all the big tasks out of the way at the beginning such as finding your venue, photographer and caterer-these always get booked up well in advance with some booked two years ahead, so don’t sleep on it!
• Delegate
Make use of the friends and family members you trust-your bridesmaids should be your planning dream team (don’t choose any drama queens!) Perhaps you have a friend who is an expert baker that can help make or source your wedding cake, or a brother who plays in a band that can help audition for you. Don’t be afraid to ask for help, you’d be surprised how many friends are more than happy to get stuck in.
Being a part of Luella’s is really special as I remember first meeting owner Rachel Attwell when I first started planning three years ago and being blown away by it. It’s just a gorgeous environment to go to work in, surrounded by bridal accessories all day, it’s hard not to wish to get married again! It’s also very exciting to be a part of the Luella’s expanding repertoire and our weddings in 2011 will be something to really shout about.
I’m seeing a lot of home-grown American country style emerging at the moment, particularly with barn venues. It would appear that couples are really making an effort with the small details and love the relaxed, informal style over the more polished and traditional, as if the wedding was a last minute idea and friends and family have thrown together whatever they can. I’m also seeing a lot of peach and aqua colour schemes creeping in along with a nod towards 1970s style-think maxi dresses, floppy hats ala Bianca Jagger on her wedding day and boho chic.
Some fun stuff… Being Tiffany
A day in the life of Tiffany…what’s it like?
What I love about my job is no day is the same, I like to keep it varied. I normally start with my inbox catching up with emails and then it’s back to working on my clients’ weddings. Sometimes that’ll involve supplier meetings, venue viewings or desk based design work from the office at home. I had a baby boy four months ago so I have to divide my time entertaining him during the day, so now most of my work is done when he’s in bed or at the weekend when my husband looks after him. Busy times!
Who’s on your iPod at the moment?
I have a really eclectic mix of music, but my favourites are Erykah Badu, Jill Scott, Dwele, Janelle Monae and anything involving Glenn Miller, Benny Goodman and the Dorsey Brothers-I like music to unwind to. Kissey Asplund, Rumer and Lauren Pritchard are great for getting into a creative mood. Honestly, I could talk about music all day…
What’s in your wedding planning handbag?
Can’t go anywhere without my diary and iphone, I feel lost without them! Then there’s business cards and all the usual girly gubbins, along side a cheeky bar of chocolate or two…I’m a sucker for chocolate. If there’s a wedding magazine of choice it has to be Cosmo Bride or You & Your Wedding but if I’m lucky I’ll bag a copy of Martha Stewart Weddings to drool over!
Cupcake and cocktail or earl grey and cucumber sandwiches?
It would have to be cupcakes and cocktails any day of the week-I’m not a tea drinker! The real addiction has to be macaroons for me though, especially the pistachio variety from Paul’s. I love them!
For more information or to discuss your wedding planning with Tiffany, check out www.grantrileyweddings.co.uk or at www.luellasboudoir.co.uk or email her on tiff@grantriley.co.uk
A Glamorous Treat...
Dalia's Valentine Truffles
Makes about 22 - 24 truffles
• 200g mild dark chocolate (65%)
• 2 tbsp heavy cream
• 1 tsp cream cheese
• 1 tsp instant coffee
• ¼ tsp almond extract
• Toasted pecans, cocoa powder or any topping you prefer (for example toasted coconut, white chocolate, etc.)
Melt the chocolate in a double boiler, add the instant coffee and let it cool a little. Add the heavy cream, cream cheese and almond extract, then mix until smooth and thick. Let it cool in the fridge for an hour or until chilled.
Shape the mixture into small balls, and then toss it with your preferred coating in a bowl. Place the truffles in a container and chill in the fridge until you are ready to serve them. Divine!
Dalia has the most amazing food blog which has some rather yummy, easy to cook, never fail recipes...check it out at www.daliaskitchen.com
TETP would Love to Love...
To keep love in the air, here are our top 5 Valentines gifts
1. Jo Malone Rose cologne
2. Personalised Love Message biscuits
3. Personalised key ring
4. Wish tickets
5. Diptyque candle
oh and of course something sparkly!!
 |
| From Parisien perfumeur www.diptyque.com |
 |
| From one of our fav online stores www.notonthehighstreet.co.uk |
 |
| www.joamlone.co.uk |
 |
| an few office obession www.biscuiteers.com |
TETP Vintage Valentines from the Hire Parlour...
Vintage in itself conjurs up the most wonderful dreamy thought of romance...maybe its because the bygone eras were full of etiquette, great novel writing and couture elegance. What TETP loves about what we do and the vintage china we hire is that it not only encaptulates all of the above it allows us to slip away from our hectic 21st centuary lives and indulge in the past, in romance, in finery but actually live it through the tea cups we drink from, the cake plates we eat from the the teapots we pour from. We love as do all our clients to try and recreate a scene not from Alice in Wonderland, but from the era of the true romantics.
Sophie Dahl has created the most sumptiously delicious valentine cocktail and it must be supped from equally delicious glasses. TETP has a fine collection of Vintage Champagne Coups for hire from our Hire Parlour...get in touch for more info.
Rose prosecco cocktail
Ingredients
1 bottle prosecco
4-6 tbsp rose syrup (available from specialist suppliers)
Preparation method
1.Pour the prosecco into the serving glasses and then drizzle the rose syrup gently on top, allowing it to trickle down to the bottom.
Competition Time from TETP...
We have just launched our first competition which runs until March 10th, for more info check out our website or click here.
Posts
