Inspiration

November Showcase 2019

STYLING / FAIRY LIGHTS / PROPS - The Granary Estates

LINEN, GLASSWARE & CROCKERY - CMA Hire

FLOWERS - What The Fleur

LOUNGE STYLING - Hall & Co. Event Design

DJ SET UP - Cambridge Wedding Services

NEON LIGHTS - Fox & Braces

STATIONERY - The Luxe Paper Co.

GRANARY CATERERS (Gift bags) - CDC Weddings, Crown Catering Cambridge & Hall & Co. Event Design


Last weekend can be summed up in one word….. AMAZING! Working together with our industry friends (listed above) we put on the November Showcase; a chance to give newly engaged couples, or those who are still on their venue search, the opportunity to see our barn venue in all it’s cosy, autumnal glory! A huge thank you to all involved and we hope that you those of you who attended found it inspiring and informative… could we be the venue for you?! (We hope so!)

Planning is already underway for our annual January Showcase which will be taking place across two weeks at the very beginning of 2020. Details of the January Showcase will be released in late December where exclusive appointments for newly-engaged couples will be available. Keep your eyes peeled on our social media for more information!

Here’s some images from last weekend for today’s #WeddingWednesday…

Delizioso...

#WorldPastaDay2019

You can’t beat a warm, hearty bowl of pasta! With around 300 different shapes and varieties of pasta in Italy alone, it’s a versatile and easy food to prepare. And we thought what better excuse to get another mouth-watering recipe from Hall & Co on World Pasta day! Buon appetito!

Salmon & Lobster Tortellini, Charred Spring Onions,

and Braised Baby Fennel with a Lemon & Chervil Sauce 

IMG_0094-2.jpg


To make the pasta

3 large free range eggs

300g ’00’ Flour

Place the flour in a bowl, make a well in the centre and crack the eggs into it, beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Once combined knead the pieces of dough together until it forms a smooth ball of dough. 

Once the dough is made you need to knead the dough to develop the gluten in the flour, this will need to be kneaded for 5-10 minutes. Once done wrap tightly in cling film and leave to rest in the fridge for an hour before use. 


To make the salmon & lobster mousse

200g Salmon 

2 Small Lobster Tails 

1 Large egg white 

50ml double cream 

salt and pepper to taste

zest of 1/2 lemon 

1 tablespoon chopped chervil 

Ice

Place your food processor bowl in the fridge or freezer for 10-15 minutes (this will help by making the mouse less likely to split)

Once the bowl is chilled add the salmon to the bowl and blitz until smooth, leave the food processor running and add the egg white.

Once well combined add the cream and blitz until smooth, take out of the processor and place in a separate bowl. 

Place this bowl into a larger bowl resting on ice, this again will help to prevent the mouse from splitting. 

Add the chopped chervil, lemon zest and a pinch of salt and pepper. 

You can test the mouse by placing a tablespoon of the mixture in the middle of some cling film, rolling it like a sausage, tying a knot in both ends and poaching it in boiling water for 2-3 minutes, now you can check the seasoning and add more if needed. 


Braised baby fennel

1 packet of baby fennel 

300ml vegetable stock 

50g unsalted butter 

1 lemon 

salt and pepper 

Bring the vegetable stock to the boik add the butter and zest of the lemon. Place the fennel in a small oven proof dish and cover with the stock. Place in an oven at 160 degrees for 30-35 minutes until tender. 


Lemon and chervil sauce 

2 small banana shallots 

1 lemon 

Handful of chopped chervil 

250ml white wine 

500ml double cream 

salt and pepper 

Start by sweating off the shallots in a little rapeseed oil so they are cooked but without colouring. Once sweated down add the white wine and reduce until there is barley any left, now add the cream and reduce by half. Simmer for 5-10 minutes, then add the salt and pepper and a splash of lemon juice.


To make the tortellini 

Take the dough and divide in 2, take one half and roll out with a rolling pin until it is a couple of mm thick.

Start rolling this through the pasta machine, start on the thickest setting and work your way down the gears until you reach the lowest, you should have a sheet of nice thin pasta, you may need to keep dusting the pasta with flour to avoid sticking to the table and the machine.

With a pastry cutter cut out circles roughly 6-8cm wide. Lay out the circles and using a tea spoon place a quails egg size spoonful of the mixture in the centre. 

Fill a small dish with water, place the disc of pasta in your hand and brush one half of the circle with water. Bring the two sides together, squeezing tightly and pushing out any excess air with your fingers.

With the half moon of pasta in your hand, push a finger into the base of the pasta, so it looks like you are crushing the pasta, now bring both corners together wrapping around your index finger and sealing with a touch of water, repeat the process until mousse and pasta is used up. 

Bring a pan of salted water to the boil.

Heat a small non stick frying pan with a splash of rapeseed oil and allow to smoke, once smoking add the spring onions and char, keep them moving to avoid burning, once coloured and a knob of butter and pop on a low heat until needed.

Place the pasta in the boiling water for 2-3 minutes, bring the sauce to the boil and with a hand blender, blend the sauce to create bubbles like a cappuccino.

Drain the pasta and place in the serving bowl, lay the spring onions and baby fennel over the pasta and drizzle with sauce. 

 

Taste Sensations…

#WorldFoodDay2019

With so many options for dining out or being able to purchase all sorts of ingredients from our local supermarket to try at home, we are spoilt for choice these days with what cuisine we are going to try next!

Granary caterers Hall & Co. Event Design gave us an insight into modern cuisine and how they think the catering world is developing as we celebrate World Food Day 2019.

How have tastes and attitudes towards foreign cuisine changed over the years with your wedding couples?

Couples are focusing more and more on their own tastes, rather than choosing “safe” dishes. We really support this move towards a couples travels and tastes influencing their menus as we believe every aspect of the day should be a reflection of the couple, right down to the flavouring and presentation of the dishes.

Are there particular cuisines that you see being popular in 2020?

Over the last 12 months & heading into 2020 we have seen a much larger percentage of weddings going for middle eastern influences within their menu, this also ties in well with the feasting trends we have seen in the industry with large mezze platters being a popular way to kick off the wedding breakfast.

Image - myeverydaytable.com

Image - myeverydaytable.com

Does having a foreign cuisine for your wedding/event food mean that it will cost a lot more?

Not usually, as a rule this doesn’t add to the cost with us. The only time it does is where ingredients or elements of the dishes aren’t readily available from our usual suppliers, however there’s not a lot we can’t get hold of!

Give us some examples of some delicious dishes that you have created in the past year….

o    Chicken, apricot and hazelnut koftas, charred sweetcorn and za'atar salsa, coriander and lime yogurt, crispy sage and lemon oil 

o    Curried chicken poppadom crisp, mango chutney, toasted coconut & lime pickle

o    Buttermilk tempura broccoli, cumin seed slaw, pickled red cabbage, sriracha mayonnaise, sweet chilli cashews

o    Moroccan spiced cauliflower steak, caramelised cauliflower puree, garlic & shallot buttered greens, lemon & coriander yoghurt, pomegranate & toasted almonds

o    Spanish Pinxtos including Brochetta de gambas with vingerette, onions, red pepper, green pepper

o    Our evening food Gyros stand has also been very popular!

What about dessert dishes?

This has been a slower trend than the savoury, however we have had some delicious desserts incorporating rose, honey & pistachios this summer, along with traditional baklava & Pastel de nata (which are the best!)

Baklava (Image - thespruceeats.com)

Baklava (Image - thespruceeats.com)

Pastel De Nata (Image - theindependent.com)

Pastel De Nata (Image - theindependent.com)

How have your personal travels influenced your menus?

Our menu is influenced by both our and the teams personal tastes, food journey, travels and previous careers. Also within the menu pack are lots of dishes that have been created as bespoke menus for clients but that we loved so much we’ve added to the pack.

Whenever we travel it’s the food stops that get planned first and then everything else slots in around it!

Lots of our team are also focusing on a more plant based diet and you will see lots of influence from this throughout the menu pack, something that has been really well received by our couples.

How do the chefs get inspiration?

Eating out both in restaurants, pubs and from street food markets, good old Instagram helps us keep up to date with trends further afield, produce sample boxes from our suppliers is also a great way for our team to experiment with more obscure ingredients that they perhaps hadn’t considered before. We have nearly 100 cookbooks in the office for the kitchen team to dip into when looking for inspiration, these range from French classics to Indian spicing and everything inbetween.

Image - seriouseats.com

Image - seriouseats.com

Does the food influence the styling aspect and how the food is served?

Absolutely and as does the couple. Couples can select from a range of food presentation items and we will always talk through the different presentation options. Couples have also cited influences such as Ottolenghi for presentation styles and this covers anything from the way in which the vegetables are cut to how the items are dressed.

‘Ottolenghi Style’ (Image - culinessa.com)

‘Ottolenghi Style’ (Image - culinessa.com)

What are your favourite cuisines and where would you like to visit next?

  • Spanish (we had an amazing bespoke Spanish influenced menu this year)

  • Lebanese

  • Mexican

Would like to visit Sri Lanka & Morocco next!

Spanish Cuisine (Image - sunnyspainholidays.com)

Spanish Cuisine (Image - sunnyspainholidays.com)

Lebanese Cuisine (Image - foodsyoushouldtry.com)

Lebanese Cuisine (Image - foodsyoushouldtry.com)

Mexican Cuisine (Image - keviniscooking.com)

Mexican Cuisine (Image - keviniscooking.com)


A RECIPE TO TRY AT HOME


Moroccan spiced cauliflower steak, caramelised cauliflower puree, garlic & shallot buttered greens, lemon & coriander yoghurt, pomegranate & toasted almonds

menu tasting-127 (1).jpg

To make the receipt vegan swap the butter for a dairy free alternative and swap the Greek yogurt for coconut yogurt.

Feeds 4 people

Ingredients:

2 large cauliflowers

2 tsp harissa paste

2 tsp ras al hanout paste

1 bulb garlic

Good handful chopped coriander

2 lemons - zest and juice

500ml vegetable stock

100ml cream

Block unsalted butter

2 large shallots diced

 500g Seasonal greens, we like to use cavalo nero

200g Greek yoghurt

1 pomegranate

100g toasted flaked almonds


Method

Begin by cutting four steaks out of the cauliflower. Do this by cutting the cauliflower directly down the middle. Then cut off the curved edges leavening a steak about 1- 2 inch thick. (The reason we cut from the middle is this is where the core is, so the steak will stay whole while cooking).

Place the cauliflower trim in a sauce pan and leave to one side.

In a small bowl mix together the harissa, ras al hanout, half of the coriander, 3 crushed cloves of garlic, zest and juice of 1 lemon and a good pinch of salt and pepper.

Spread this all over the steaks and give it a good rub in with your hands. Allow to marinate until cooking, this can be done the day before.

For the puree, add a knob of butter to the pan with the cauliflower trim and gently fry the trim until it starts to lightly colour.

Add the vegetable stock and cream and bring to the boil. Simmer until the cauliflower is tender.

Drain the cauliflower and keep the liquid in a jug.

Put the cauliflower in a food processor and blitz until smooth. Add any of the additional liquid to help with the consistency, this can now be left in a small pan to be reheated once needed.

For the garlic and shallot butter, take ½ a block of butter, mix with the diced shallot and 3 cloves of grated garlic, and a good pinch of salt and pepper.

To prepare the cavolo nero, remove the centre by holding it in one hand and pulling the leaves off with the other.

To make the yoghurt, mix with the rest of the coriander and the zest and juice of 1 lemon, salt and pepper to taste.

Cut the pomegranate in half and with a rolling pin, bash the outer side of the fruit to release the seeds and place in a bowl until needed, be careful to pick any white bits out as these are from the core of the fruit and not nice to eat.

To cook the steaks, warm 2 tbsp of rapeseed oil in a large frying pan, place the 4 steaks in the pan and fry until golden brown. Flip the steaks and add the rest of the butter. With a large spoon, baste the steaks with the butter, turn the hob down and keep basting for a further 5 minutes.

With a knife check the steak is cooked, if not pop in the oven on 180 for 5 minute to finish cooking.

While the steak is cooking, warm the puree.

Gently melt the garlic and shallot butter and add the cavolo nero to the butter, fry gently until tender.

Place a spoonful of puree in the middle of each plate and in a circular motion spread the puree out, place a good handful of cavolo nero in the middle of the puree and place the steak on top, dollop a good spoonful of yoghurt and sprinkle with the pomegranate seeds and toasted almonds. Enjoy!!!

#WorldPhotoDay

Summer lovin'

This August is full to the brim with wonderful weddings at the barns! We have loved seeing how each couple are getting creative and putting their own style on things with their table plans, stationery, games, beam decor and flowers - its different every day and we love it!

We have also been looking back at some gorgeous weddings over the past few years which have also taken place in August - looking back makes us smile just as much as it did on the day!

As we near the end of another week, we are excited to host more wonderful celebrations under our timber beams and can’t wait to meet lots of new faces throughout the rest of the month.

We’d also like to wish all of the couples featured below a very happy anniversary for this month - time to pop some bubbly we think ;) Now it’s time for some summer inspo….

 

ROB + ROCHELLE 11.08.19

Tom Halliday Photography

 

LISA + NEIL 11.08.16

Lottie Ettling Photography

 

AIMEE + CHRIS 10.08.17

Fay Andrea Weddings

 

MARK + SOPHIE 08.08.15

Lina & Tom

 

AMY + MARK 19.08.16

Jessica Reeve Photography

 

LIZZIE + GEOFF 03.08.17

Stuart Deadman Photography

 

CHARLOTTE + SIMON 04.08.18

Rebecca Louise Photography

 

LAURA + DIRK 19.08.17

Greg Coltman Photography

 

KIM + GAVIN 16.08.18

Weddings by Adrian Dewey

 

CATHERINE + CHARLIE 24.08.17

Daniel Ackerley Photography

The Granary Barns: A Meeting Space

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When your company or business has a meeting or a corporate lunch, do you opt to stay in-house or leave the office to venture to a different destination? Sometimes stepping out of your work environment can be refreshing and a nice change from the everyday surroundings and tasks we see and have in the workplace.

At The Granary Barns we can accommodate a range of events and welcome all types of functions and businesses through our doors. We can facilitate events such as:

  • Seminars

  • Exhibitions & Trade Shows

  • Conferences

  • Training Days

  • Boardroom Meetings

  • Corporate Dining - Breakfast, Lunch & Dinner

  • Company Celebrations

  • Christmas Parties

  • Awards Evenings

  • Networking Events

  • Product Launches

  • Retreat Days

  • Team Building Events

Working alongside our Granary catering teams, we create bespoke packages to suit your event. Everything is tailored to your needs and we are on hand to help with all aspects of the day and planning stages, as well as being present on the day.

Once again one of the highlights on our feedback forms was the quality of the venue and the food and everyone commented on what a fantastic space it is.
— Previous client


If you want to experience one of our networking events for yourself, why not join us at our next ‘Business at the Barns’ event in 12th June? As well as the chance to meet local professionals in our region (with some delicious treats and a selection of beverages), we also welcome you to come and take a look around our barn venue. You never know, we could play host to your next event or board meeting!

Business at the Barns provided a relaxed, informal and friendly setting to network. It was well attended with a good range of businesses from across the area. It was refreshing to not have any presentations and alongside the lovely setting put everyone at ease and allowed attendees to talk freely
— - BATB Attendee

If you have any questions about our venue or if we could be the perfect place to host your next event, please contact our Events Manager on becca@thegranaryestates.co.uk. We’d love to hear from you!

Start your wedding journey with us...

Last week, we threw our styling hats on and got creative in the barns to show you how, even without beam styling, the barns can look elegant, colourful and full of life!

With help from the lovely team at local hiring company CMA Hire, we were able to dress the tables with lush dove grey cloths, coloured glassware and marble charger plates. These additional touches really added a luxury feel, giving a sophisticated look with a modern finish. The options CMA Hire provide are endless so you can get really creative if table styling is your passion!

The team at Hall & Co. Event Design also provided some of their gorgeous pieces from their prop shop, enabling us to enhance areas of the lounge area and Milling Room for a bit of cosy styling inspo! We especially love the glass vases the team provided for our centre piece styling, alongside green pops of colour and foliage from Florist extraordinaire Clare Jones!

As you can see, we haven’t over styled the barns and have let the natural beauty of the building shine through. So if getting creative does’t come naturally to you, if you prefer to keep things simple (less is more as they say) or if your budget doesn’t allow for a lot of styling, we could be the venue for you! :)


As we dive into May and all things weddings, it is the perfect time to come and take a look around our venue. We can hold your exclusive viewing during the week, but also have appointments available on Saturday mornings and on Sundays so we can work around you! We tend to have weddings set up at the weekends so this is the prime time to come along :)

We have appointments available in June so why not start your wedding journey with us and come to have your own personal tour on the barns? To speak with our events team (GG’s Becca, Parris and Naomi) simply give us a call on 01638 731230 or email info@thegranaryestates.co.uk. We look forward to speaking with you soon!

Have a great weekend! x

Meet The Experts: The Luxe Paper Co.

Designing stationery is such a personal journey, it sets the tone and story for such special occasions and I love being able to be a part of that process.

Hi Chloe! Tell us a bit about yourself and how you founded The Luxe Paper Co.

Hi I’m Chloe and I’m the designer behind The Luxe Paper Co. I’m obsessed with stationery, typography, luxury papers and anything with gold foil! I’m a self-professed font and paper geek and I get excited every time new orders arrive.

Design is a huge part of my life and I am lucky enough to do what I love on a daily basis. As well as designing wedding stationery, I have years of experience working in agencies collaborating with a vast array of clients from small and national companies to large global ones.

After creating stationery for family and friends weddings, I fell in love with the idea of being able to create something so special that tells such a personal story. Few belongings can better tell the story of your most important memories than special occasion stationery.

Therefore taking my design experience and passion for stationery I was inspired to take the leap and launch The Luxe Paper Co.

All images courtesy of The Luxe Paper Co.

All images courtesy of The Luxe Paper Co.

I’ve only recently this year taken the leap and launched The Luxe Paper Co. I’ve designed a lot of wedding stationery for family and friends the last few years but it was designing my own this year that led me to set up properly.

IMAGE 10.jpg

What’s the best thing about your job?

It goes without saying that receiving feedback is one of the very best parts about my job. There is nothing better than knowing that the stationery you have put so much time and love into creating is adored by the client it has have been created for.

Designing stationery is such a personal journey, it sets the tone and story for such special occasions and I love being able to be a part of that process.

IMAGE 9.jpg

If you could give a piece of advice to a couple planning their wedding, what would it be?

Get an early start so that you won’t feel rushed later, once you’ve found the perfect venue and secured your date, book in with a stationer, especially if you are looking for something bespoke, as they often get booked up quickly and it’s an important part in creating the theme for your day.

IMAGE 4.jpg
IMAGE 2.jpg


What areas of the business have changed since you started? Are there certain trends making their way through this year?

I think stationery has become a massive part of the wedding industry; it’s a very personal process and defines the style and tone of the whole wedding and the couple themselves. More than ever couples are looking for something bespoke and personal.

In 2019 I think Perspex and vellum are going to continue to be massive and while pastels and pinks are commonly associated with wedding stationery, darker hues are looking to take centre stage, as a formal but more luxury option.

IMAGE 6.jpg

 

What are your favourite colours or patterns to work with?

This is a really difficult question; I love really rich and deep colours, a gold foil finish is also a firm favourite of mine. With every couple comes a different brief and wedding which is always so exciting as I know I’ll get to experiment with different fonts, colours, papers and themes.

IMAGE 5.jpg

What have you got lined up for the rest of the year?

As well as moving house, travelling America and continuing to plan my own wedding for next year, I am looking forward to meeting and working with new couples and growing The Luxe Paper Co. I am also excited to be attending a family wedding in the summer at The Granary Estates.

IMAGE 7.jpg

I am so delighted to be a recommended supplier for The Granary Estates. It is such a stunning venue with beautiful grounds and the staff are very friendly and welcoming. I’ve been fortunate enough to attend several weddings as a guest here and feel privileged to be a supplier.

Thanks Chloe!

To see more of Chloe’s beautiful work, hit the button below!

Spring Florals

With a variety of different wedding and events taking place under our timber beams, we see our fair share of stunning florals making their way through the barns.

As pops of colours and textures begin to emerge around our grounds, we wanted to take a closer look at some of the flowers which are at their prime during this season and the different ways they can be utilised at your spring nuptials or event… which ones are your favourite???

TULIPS

Image - Pinterest

Image - Pinterest

Image - gardenia.net

Image - gardenia.net

Image - Pinterest

Image - Pinterest

Image - theknot.com

Image - theknot.com

Image - Pinterest

Image - Pinterest

HYACINTH

Image - Rock My Wedding

Image - Rock My Wedding

Image - Crocus

Image - Crocus

Image - Rock My Wedding

Image - Rock My Wedding

PEONY

Image - Jackson & Co. Photography

Image - Jackson & Co. Photography

Image - bridemagazine.co.uk

Image - bridemagazine.co.uk

Image - notonthehighstreet.com

Image - notonthehighstreet.com

Image - ruffledblog.com

Image - ruffledblog.com

Image - Pinterest

Image - Pinterest

FREESIA

Image - chicvintagebrides.com

Image - chicvintagebrides.com

Image - bridalguide.com

Image - bridalguide.com

Image - the knot.com

Image - the knot.com

Image - Pinterest

Image - Pinterest

PUSSY WILLOW

Image - Google

Image - Google

Image - etsy.com

Image - etsy.com

Image - projectwedding.com

Image - projectwedding.com

Image - Pinterest

Image - Pinterest

Image - Rock My Wedding

Image - Rock My Wedding

AZALEA

Image - Pinterest

Image - Pinterest

Image - etsy.com

Image - etsy.com

Image - etsy.com

Image - etsy.com

Image - lovemydress.net

Image - lovemydress.net

Image - Pinterest

Image - Pinterest

What's your flavour? #NationalSoupMonth

TUSCAN BEAN + CHORIZO SOUP

By Crown Catering Cambridge

To mark National Soup Week, we asked one of our Granary caterers, Crown Catering Cambridge, to provide us with a delicious recipe for you to try at home on these chilly winter nights! To sample more tasty dishes from the Crown team, visit The Kings Head in Dullingham :)

PHOTO-2019-01-24-15-56-35.jpg

Ingredients

1x small onion

1x large carrot

2x sticks celery

2x cloves garlic

100g chorizo

1x pint brown chicken stock

1x pint pasta sauce

1x large handful lilyput cappers

100g butter beans

Basil to taste

Salt and pepper

 

Method

1 Chop the celery, garlic, onion and carrots.

PHOTO-2019-01-24-15-47-03.jpg

2 Sauté until softened.

PHOTO-2019-01-24-15-47-02.jpg

3 Add diced chorizo sausage - cook for 10 minutes.

PHOTO-2019-01-24-15-47-04.jpg

4 Add chopped baby plum tomatoes.

5 And fresh brown chicken stock.

PHOTO-2019-01-24-15-47-05.jpg

6 Reduce by half.

7 Add pasta sauce.

8 Cook for 35/40 minutes on a low heat.

9 Finish with lilyput capers, freshly chopped basil and butter beans.

PHOTO-2019-01-24-15-56-35.jpg

The Granary Showcase 2019

Last weekend saw our January Showcase take place at The Granary Barns. At this time of year with lots of newly engaged couples on the search for their perfect venue, we love taking this opportunity to dress our barns and show the many different ways you can have your tables and venue styled.

With the help of our industry friends and Granary suppliers; Clare Jones, Tolly’s Flowers, Hall & Co. Event Design, Covers By Gill, CMA Hire and Cambridge Wedding Services, the barns looked stunning with wall to wall inspiration!

Here are a few snippets from the weekend - if you’re feeling inspired and would like to come and take a look around our barns too, please feel free to get in touch with our events team HERE :)

LINKS TO OUR SUPPLIERS BELOW

STYLING - The Granary Estates + Hall & Co. Event Design

FLOWERS + FOLIAGE - Clare Jones Floral Design, Tolly’s Flowers + Hall & Co. Event Design

CHAIR VIOLES + CANDELABRA - Covers By Gill

TABLEWARE + CROSSBACK CHAIRS - CMA Hire

DJ + DISCO - Cambridge Wedding Services

2019 Wedding Trends

As we get ready for our Showcase weekend and to meet those of you still searching for your perfect venue (exciting times!), it’s time to take a look at what trends are expected to be big this year in the wedding industry!

Looking back over the past 12 months, we saw many of the predicted trends of 2018 making their way to the barns. Flower installations, draped foliage, grazing stations and personalised signage were all popular with our couples last year and from looking at 2019 predicted trends, they look set to stick around for a bit longer :)

We have been looking at the wedding industries predicted trends for the coming year and are excited to see some of these make at the Granary Barns very soon! Let’s get those creative juices flowing…!

 

FLOWERS & FOLIAGE

Peonies - such a delicate, beautiful bloom and one which is going to be bang on trend this year. Whether its used in a bountiful bouquet or as part of your centrepieces, this is a flower which will be seen a lot during 2019 and we couldn’t be happier!

As with 2018, foliage will be a favourite this year and used in a variety of gorgeous ways. From hanging florals to table runners to food station decoration, greenery will be a great way to bring fresh, boho vibes to your big day.

Dried flowers, seeds and grass such as pampas are also predicted to be popular this year. If your someone who likes to be organised, this may be the trend for you as these arrangements will be easy to create and store with lots of time to spare, and can also be reused following the day, the perfect keepsakes to hand out to your nearest and dearest.

 

COLOUR POPS & PALETTE

Colour choices in your wedding styling can be a big decision. They can dictate the choice of flowers you can have through to what stationery will compliment your table… the most important thing is to choose what YOU like!

This years predicted colour palette consist of nudes, ice cream pastels and pops of coral. Colour blocking with a chosen colour will be a key trend to ensure bold statements and a flowing aesthetic throughout your venue styling.

 

DRESSED TO IMPRESS

With two royal weddings in 2018, it was clear that this years bridal wear was going to have been influenced by ‘The Megan Effect’. Simple, elegant gowns are the popular choice following the May nuptials of Prince Harry and Meghan Markle and we are big fans! With additional features such as oversized bows or deep pockets, this seasons newest trend won’t be for everyone but is a statement piece for those who prefer the clean, minimal look.

Three piece suits are back on trend and are sure to make you and your groomsmen feel special on the big day. By mixing textures and patterns or adding a dazzling pocket watch, you can really make your suit personal to you. As always, the addition of a pocket square or button-holes can help to bring in the flowers and tie in the wedding styling for that finishing touch.

Bronzed and brushed metal cutlery are also on this years most desirable pieces of tableware so keep an eye out for these! Wedding stationery is something which is a personal choice, some put a lot of thought into this whilst others decide not to have any at all! If you are a stationery lover (like us), minimal designs and pastel shades of card are predicted to be a hit this summer.

 

VENUES + STYLING

The wedding industry has seen a growth in more diverse and interesting venues over the past few years, with barns, historic and industrial spaces proving very popular. This year, ‘bringing the outdoors in’ will continue to be a prominent theme, contrasting clean, modern lines with the outdoors and nature.

 

FOOD & DRINK

Much like in 2018, as couples are getting more creative with their big day, so has the food options available to them. Three course meals, barbecues, food stalls, sharing platters - the list of options available is at its most varied and we find that couples are taking more control of what they would like served to their loved ones.

For 2019, grazing stations, sharer boards and comfort foods (like mac’n’cheese, sausage & mash) are all looking to be very popular and we cant wait to see what our catering teams cook up during the next 12 months! YUM!

BUT THE THING TO REMEMBER IS….

Every wedding that is held here at The Granary Barns or at The Polo Club is unique. Even though every wedding season comes with many beautiful trends, our advice is always to go with your heart and make the day personal to you! Don't get caught up in spending too much money on things you don't really want (which is easy to do) and stick to your guns - it's YOUR day and we are here to make it special for YOU!

We hope you’re feeling inspired and ready for the year ahead… bring on 2019! x

I'm dreaming of a winter wedding...

We have seen many stunning weddings take place under our rustic, timber beams throughout December. The barns are filled with fairy lights, festive scents and taking centre stage is, of course, our 18ft Christmas tree (styled to perfection by Hall & Co.).

For those of you who love this time of year and dream of having a winter celebration, take a look at some of our previous weddings at the Granary Barns.

Fairy lights, sequin table cloths, snow inspired cakes, silver palettes, the glow of real candles and our roaring fit pit - subtle nods to the winter season and simple ways to enhance that festive feeling with your wedding styling.

Always a magical time of year, we LOVE a winter wedding and seeing couples celebrate with friends and family under our Christmas tree..…maybe this could be you next year? :)