Tags: Suffolk

Host a vintage wedding reception

28 Jul 2011

Host a vintage wedding reception

WE DON’T know if it was caused by the vintage trend or last year’s Tim Burton version of Alice in Wonderland, but tea parties are huge for 2011 weddings.

Brides up and down the country are planning afternoon teas following their ceremony instead of a Pimms reception.

The Tea Service, set-up by Jane Ingram in 2009, has been helping brides to achieve that pretty mix and match look for their weddings since 2009.

An avid collector of china and glassware, Jane has built-up an impressive and eclectic selection – some from antiques and collectables stores and others being bargain finds spotted at auctions.

The range includes lovely teapots and teacups, saucers, side plates, dinner plates, Sunday dishes, table linen, vases, sugar bowls, tongs, bunting, cake stands, trifle bowls, terrines and more.

Talking about her collection Jane said: “I like it all – they come from all eras, from Victorian to the 1960s but the look is very decorative and floral with pale colours.”

The Tea Service can provide place settings for up to 100 guests, with the collection constantly growing.

Afternoon tea catering for up to 50 people can also be provided by The Tea Service with options including anything from simple sandwiches to a cream tea or the full ‘Ritz’ with finger sandwiches, scones and cake – ideal for a small summer wedding.

Or how about a tea party hen day?

Call The Tea Service on 01473 780726 or 07895386718 or go to www.theteaservice.co.uk

Tea party tips:

1 Serve a variety of teas, from Lapsang Souchong to green tea, jasmine, Earl Grey and Lady Grey.

2 Offer herbal teas too – Twinings make a lovely chamomile, honey and vanilla tea and there are lots of fruit teas on the market too.

3 Homemade lemonade, elderflower cordial and iced tea are all perfect for summer tea parties.

4 A proper tea party requires the crusts to be removed from the sandwiches, which should be cut into fingers or dainty triangles.

5 Aim to serve at least three types of sandwich. Top fillings include cucumber, egg and cress, ham and English mustard and roast beef and horseradish.

6 Scones are a must, to be served with English strawberry jam (perhaps from Stokes, Suffolk Hedgerow or Tiptree), raspberry jam or clotted cream.

7 Sweet additions include coffee and walnut cake, éclairs, lemon drizzle cake, Bakewell tarts, cupcakes and Victoria sponge.

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