Some weddings I want to do over and over again, like Michelle and William’s one.
Michelle was living and working in London so she was a rare guest in Singapore. When we finally met during one of her trips back home, and we immediately got along! It was a real pleasure to work with a bride like her – easy-going, open to ideas, particular about details, even though she had to plan everything from so far away. Most importantly, we shared the same ideas of aesthetics and had a similar vision.
On our first meeting Michelle brought their dinner invitation with autumn leaves and red berries, so we immediately decided that should be the theme – copper tones, a pop of red berries, and reminiscent of a late harvest.
I’m a big fan of repurposing flowers, as I feel it’s such a waste when they don’t get the attention and time they deserve. Also – let’s put it straight – they’re super expensive, so you want to make use of them as much as you can. The couple had a church solemnisation in the morning, and I thought it would be great if we could reuse the pews and centrepieces. The pews later became table arrangements for the cocktail tables at the Botanico terrace and the centrepieces were reused for the VIP table and reception. Tadaaah! Perfecto!
Botanico is a beautiful place itself – dim light, stylish look, nothing overdone or tacky (like the terrible carpet flooring that many hotel restaurants have), and a large terrace with a bar. This venue is a great place for an intimate wedding. I went for autumnal arrangements with a lot of dried elements and fresh fruits and vegetables. Nothing is more classy and classic than table centrepieces, and I prefer them to all other kinds of table settings, especially in a place like Botanico.
We used my brass candle holders with white candles for the VIP section of the table and for the rest of the tables Michelle sourced out glass holders with beautiful golden candles from H&M home (When we will finally have it in Singapore?! I fill my luggage with stuff from there every time I go back home to Moscow!).
Adding all the details like fresh fruits and vegetables in between the centrepieces, and a small touch of greens or berries on each guest’s menu, we brought a very delicate and personal look to the whole setting.
I love creating decor at the space itself, and I always try to find backdrop spots first, and if I can’t, then I would use arches. Luckily, the restaurant had a large bar cart that Michelle and I thought of using as a backdrop. I dressed it in various foliage and berries, and the bride’s squad decorated it with lights and photos of the couple.
And my favourite part was their cake. The CHEESE cake. The couple chose to have all sorts of cheeses for dessert instead of a traditional wedding cake, and those cheese tiers looked so beautiful!