Here is a selection of Q&As from Your Hampshire and Dorset Wedding magazine. If you would like your question answered by our experts, please email it to email@example.com.
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Local experts advise on what’s hot for the year ahead.
Q. My mum's looking forward to our wedding but is already panicking about what to wear. What advice can you give her on what to look out for in the year ahead.
A. Steve Taylor says: 2019 sees lilac as the on-trend colour but it's not a shade everyone can wear so be open in your choice and try to co-ordinate with the wedding theme, if there is one.
I'm finding our mothers-of-the bride and -groom still want a formal look for the ceremony and a great dress to feel comfortable in for the rest of the day without the restrictions of a jacket. So when I say, 'It's all about the dress', it certainly is.
Of course, there's always the option of a stand-alone dress and this is often the choice for marquee or beach weddings. But no matter what the venue, make sure there's some detailing to allow it to look good on its own without a jacket. If you prefer sleeves then there are chic net or lace options that won't make you look frumpy.
My advice for the new season is to be adventurous. Be open to trying on styles and colours that take you out of your comfort zone. The times I've heard mums in the boutique say 'I love my new outfit and it's something I'd never have chosen myself' certainly backs this up.
Q. We're getting married in a coastal venue and want to reflect a seaside theme throughout our celebration. What style of catering would you suggest that's on trend and in keeping with our theme?
A. Sally Ann Pickles says: You can't have a seaside wedding without a fishy foodie element. Start with some canapés, sushi provides a delightful fabulous burst of flavour, light, refreshing, colourful and, of course, very healthy.
A fish main course for the summer is wonderful as it's not too heavy and can be complemented by vibrant eclectic salads. Roasted mini new potatoes with lime and caper butter are a real favourite; great with a twist of lemongrass to give that citrus summer flavour.
Think fishy bowl canapés in the evening or good old fish and chips but try including healthier options such as sweet potato wedges and for vegetarians halloumi is a great substitute.
Q. We're getting married on the Dorset coast and we're having a summer festival-style celebration. We're looking for something different to serve our guests as an extra treat that's locally sourced and delicious. What would you suggest?
A. Annie Hanbury says: Ice cream is ideal for a relaxed summer wedding, it's a great crowd-pleaser and goes down well with guests of all ages. Our awardwinning artisanal gelatos are handmade in the county using ingredients sourced as locally as possible, including our own fruit. With a full range of 50 flavours there are a number of ways you can work it into your big day, you can even have bespoke flavours or a colour to fit your theme. For example, we've been asked to create something special for a 2019 bride whose favourite colour is pink, so we've come up with a pink gin sorbet for her summer wedding.
Individual tubs work well, especially with a fish and chips van or other kinds of street food. They're much easier for the caterer too, as there's no scooping involved. If you really want to push the boat out, you can have bespoke flavours in 125ml tubs with a label created just for you.
Alternatively, our yummy Baboos are little gelato domes of loveliness covered in chocolate; delicious served with coffee at the end of the meal or during the drinks reception.