Organising an Asian wedding can be a daunting task, which is why more couples than ever are turning to TLC for advice.
With a string of high profile clients on her books, including Manchester United’s Gary Neville, Sky News presenter Eamonn Holmes and Coronation Street actor Simon Gregson, Liz knows how to add that special sparkle to any event.
After 26-years experience of making sure the big day goes without a hitch for hundreds of Asian and non-Asian couples, Liz, knows instinctively what works and what doesn’t.
To find out how you can add that professional touch, Liz is offering some expert tips on organising the perfect Asian wedding.
I enjoy working on Asian weddings because couples often come to me with requests for a changeable mix of old and new. This brings with it a challenge to constantly come up with fresh ideas, which we at TLC thrive on.
I’ve worked with many young Asian couples who want their wedding to reflect the latest fashions and trends while also keeping their parent’s happy by respecting traditional views and values.
I’ve noticed an increased willingness to take a chance on something different, but, like any step into the unknown, it’s always nice to be guided with support and advice from someone who has been there a thousand times before. That’s where I come in. I want my clients to remember their wedding day for the rest of their life, for all the right reasons. I’m there to make sure their wedding is the best it can be, so they can enjoy the day and leave any stress of organising the event to me.
Finding the perfect venue can be a challenge when planning a traditional Asian wedding. Extended family is an essential ingredient, making numbers a priority.
For big weddings I usually opt for a corporate venue, which is purposely built to cope with large events. Also because the rooms are often used for business functions the décor is generally bland, providing a blank canvas on which my design team can get to work to create a bespoke image, making the room shine with glamorous styling.
Even when you think that you know how many guests are coming, it’s wise to cater for a few extra on the day. Experience has taught me that more people always turn up than formally rsvp. To make sure no aunts or uncles are left standing I always make sure there is room for 10 per cent more guests than expected.
The styling and design of an Asian wedding is not only a reflection of the bride and groom’s personality in the choices for their day, but is also often a statement of the family’s success and place within the community.
Coming from a Jewish background I understand the importance of cultural roots and traditions when it comes to celebrating landmark family occasions. These traditions and values are fundamental to the success of the day and must remain integral to any planning. However, that doesn’t mean that you can’t introduce modern twists to create an extra special effect.
Having different styles for the reception and dining areas provides scope for creativity. I find that styling one in a traditional manner and the other more contemporary keeps everyone happy, while a “reveal” dropped between the two areas adds a truly dramatic element.
The chosen colour scheme is another good place to stamp some originality on the day. While keeping with the custom for bold, strong colours, you might off-set the conventional red with a splash of lime green or cappucino with a splash of fuscia pink.
Fantastic entertainment is at the heart of any successful event and always ensures that people keep talking about the experience for years to come. For this reason alone, I would never advise anyone to skimp on their wedding entertainment and have travelled the world, flying bands from Europe, Morocco and even the USA, to provide couples with the perfect soundtrack to a memorable day.
In the north of England TLC has pioneered the use of fusion Asian cuisine with western contemporary presentation, to add a delicious new dimension to the traditional buffet menu.
Individuality can be introduced in all aspects of the catering process from the dishes themselves to the presentation and serving. At the moment, our non-alcoholic juice bars, serving mango and lychee cocktails are very popular, as is the use of banana leaves as dishes to hold exotic rice.
However, while it’s always fun to experiment with something new, guests will still expect naan bread to be served piping hot and at the right point in the meal. There are certain traditions that can never be messed with, and, from years of experience, I’ve got an eye for which ones they are.