Hannah Berry Flowers


Unit 1, Lower Old Park Farm, Doras Green Lane, Farnham, Surrey, GU10 5DX


07871 037536





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A Special Day for our Family ...

January 13, 2016


On 19th November 2015 I received a text to say that my Uncle had proposed to his girlfriend - so exciting!! … Only to be followed by another text to say the wedding was booked for the 9th January!! 


“9th January 2017 yeah???” 

“No … 2016!!!”

“ But thats in 7 weeks… plus we have Xmas and New Year in between!” 

“Indeed, best start planning!”


So there we had it, flower deisgns and venue styling to plan and create for 120 guests in just 7 weeks!

Gee and Matt knew exactly what they wanted … a very relaxed, personal, rustic feel, with edible table centres. 


The whole flower scheme had a very laid back and natural vibe to it, based on herbs, fruit and nuts…


Aunty Gee wore an original 1945/1946 vintage lace bridal gown, bought from Elizabeth Avery Vintage Wedding Dress shop in Greenwich. It was the first dress Gee tried on and she fell in love with it straight away. 


I depicted the lace in the dress by designing a very simple hand-tied bouquet created from White Lilac, Lilly of the Valley, Muscari, Forget Me Nots, Veronica and Narcissi. This bridal bouquet, was delicate and feminine, with natural movement. 



The bridesmaids who all wore their own style navy blue dress, carried natural herb bouquets with additional Allium, Muscrai and Narcissi flowers, adding scent and a feminine feel. 



The buttonholes completed the natural bouquets and were created from cut herbs and delicate flowers, finished with natural twine. 



The final design of the edible table centres were developed from the original idea of a bowl of fruit and nuts positioned in the middle of each table, to compliment the cheese course. 



Matt and Gee loved the idea of a very relaxed grazing station, enabling each guest to casually dive in and pick out grapes, apples, crack nuts and add figs to their cheese and biscuits, without having to get up from their place setting. 


We added interest and texture to these designs by including natural drift wood, log rounds, succulents and cut herbs. Height and additional mood lighting was created by using tall candelabras dressed with ivy trails and t-lights. 



The whole family became involved with the organisation and planning of the wedding, including Malcolm (father of the bride) baking all the fresh artisan bread - absolutely delicious!


The naked cake was designed and created by Rebecca Frizzle Cakes, made by using only organic ingredients and decorated with dried Lavender, grapes, fruits and succulents. 



I feel so lucky to have been involved in designing and creating flowers for such a special day, one I will never forget!


Photos by Hannah Berry 


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