Royal Wedding 2018 – Prince Harry and Meghan Markle. The wedding of Prince Harry and Meghan Markle was held at 12:00 on 19 May 2018 at Windsor Castle in England. Ms. Meghan Markle’s wedding dress has been designed by the acclaimed British designer, Clare Waight Keller. Ms. Waight Keller last year became the first female Artistic Director at the historic French fashion house Givenchy.
Ms. Markle expressed the wish of having all 53 countries of the Commonwealth with her on her journey through the ceremony. Ms. Waight Keller designed a veil representing the distinctive flora of each Commonwealth country united in one spectacular floral composition. Significant time was spent researching the flora of each Commonwealth country and much care was taken by Ms. Waight Keller to ensure that every flower is unique.
The veil is five meters long and made from silk tulle with a trim of hand-embroidered flowers in silk threads and organza. Each flower was worked flat, in three dimensions to create a unique and delicate design. The workers spent hundreds of hours meticulously sewing and washing their hands every thirty minutes to keep the tulle and threads pristine. In addition to the flora of the Commonwealth, Ms. Markle also selected two personal favourites: Wintersweet (Chimonanthus praecox), which grows in the grounds of Kensington Palace in front of Nottingham Cottage, and the California Poppy (Eschscholzia californica) the State flower from Ms. Markle’s place of birth, California.
Prince Harry handpicked several flowers yesterday from their private garden at Kensington Palace to add to the bespoke bridal bouquet designed by florist Philippa Craddock. The spring blooms include Forget-Me-Nots which were Diana, Princess of Wales’ favourite flower. The couple specifically chose them to be included in Ms. Markle’s bouquet to honour the memory of the late Princess on this special day. The Bride’s bouquet is a petite design, pulled together in a gentle, ethereal, relaxed style with delicate blooms also including scented sweet peas, lily of the valley, astilbe, jasmine and astrantia, and sprigs of myrtle, all bound with a naturally dyed, raw silk ribbon.
Make-up artist of stars Daniel Martin , and personal friend of Ms. Markle did make for beautiful bride. Hairdresser of bride is Serge Normant.
St George’s Chapel has been filled with white garden roses, peonies and foxgloves, branches of beech, birch and hornbeam, crafted by floral designer Philippa Craddock.
Clare Waight Keller designed the six young Bridesmaids’ dresses in the Givenchy Haute Couture Atelier in Paris. The dresses were designed to have the same timeless purity as Ms. Markle’s dress. Each dress is sculpted in Ivory silk Radzimir, and is high-waisted with short puff sleeves and hand finished with a double silk ribbon detail tied at the back in a bow. The Bridesmaids’ dresses include pockets and pleated skirts to create a relaxed and luxurious silhouette.
The Queen is now hosting a lunchtime reception at St George’s Hall in Windsor Castle for around 600 guests drawn from the wedding service congregation. Guests will be served a selection of canapés, including:
Scottish Langoustines wrapped in Smoked Salmon with Citrus Crème Fraiche
Grilled English Asparagus wrapped in Cumbrian Ham
Garden Pea Panna Cotta with Quail Eggs and Lemon Verbena
Heritage Tomato and Basil Tartare with Balsamic Pearls
Poached Free Range Chicken bound in a Lightly Spiced Yoghurt with Roasted Apricot
Croquette of Confit Windsor Lamb, Roasted Vegetables and Shallot Jam
Warm Asparagus Spears with Mozzarella and Sun-Blush Tomatoes
Guests will also be served a selection of bowl food, including:
Fricassee of Free Range Chicken with Morel Mushrooms and Young Leeks
Pea and Mint Risotto with Pea Shoots, Truffle Oil and Parmesan Crisps
Ten Hour Slow Roasted Windsor Pork Belly with Apple Compote and Crackling
Sweet canapés will also be served, including:
Champagne and Pistachio Macaroons
Orange Crème Brûlée Tartlets
Miniature Rhubarb Crumble Tartlets