Olivia wanted that brilliant mix of garden-y softness and something more sculptural and editorial. We paired all the best frothy late-spring ingredients – peonies, sweet peas, tulips, roses and hydrangea – with more architectural stems like calla lilies and molucella. Rather than blending everything together, we grouped ingredients into concentrated little studies, letting a handful of flowers really shine. You could see that especially in the ceremony meadows, the urns, and Olivia’s bouquet, where different shapes and textures made everything feel full but still modern.

The weekend began with a welcome dinner in the Hearth Room, where fluffy white and zingy green bowls sat alongside pale blue candles, napkins and glassware as a little nod to Saul’s Scottish heritage. In the Kilvert Hall, we went big on bowls, mixing generous arrangements with smaller pieces and candles at different heights so the tables felt layered and abundant, with plenty of movement from one place setting to the next. One ingredient we were especially determined to have was corncockle; after such a hot spring, most of it had already gone over, but one of my growers found a small patch still thriving and ring-fenced it for us. Those delicate stems were so worth the chase! Olivia’s dad is a keen gardener too, so we made sure some of his favourites found their way in, which felt especially lovely after working with her parents to choose flowers he loves.

Venue: KIN HOUSE

Photographer:

Modern White and Green Wedding Flowers at Kin House