24 Nov Christmas garlands
As the Christmas season hits us full tilt, I thought it might be fun to show you how we make some of garlands. Obviously we use fresh blue pine for wreaths and garlands that are for use nearer to Christmas but for big installs that need to look good throughout the Festive Season, we use faux garlands many of which are very good quality and if dressed with equally good quality decorations, they work really well.
So, going through the pics, first take the garland out of its box and spend time fluffing it out really carefully. It really is worth taking time over this as it makes all the difference to the final design. There`s nothing worse then seeing one dimensional garlands hanging lifelessly on a mantlepiece.
You may be given a design brief for your decorations; we were for these garlands which were made for Dunhill`s flagship store, Bourdon House, in London`s Mayfair. It`s a fine example of Georgian architecture and of course the decorations have to complement the style of the interior which is exquisite.
It`s tempting to use lots of different ingredients in order to make more impact when making wreaths and garlands at this time of year however, much more impact can be achieved by using less variety but more of each ingredient. We chose natural pine cones together with faux red and cream berries.
Lay your garland out along your work station – we are lucky enough to have tables long enough to accommodate 9ft garlands – and then place your berries in intervals along the garland. Secure them in place with wire making sure the `stem` of the berries is hidden in the back of the garland.
Then, add in your cones which will need to be wired first; wrap a medium gauge wire around the base and twist it tightly before wiring the cone to the garland; we used a lot of them gently snaking their way along the middle of the garland leaving the pine to fluff out either side to create a frame for the berries and cones.
The finished result is pic 5 and is a small part of 130ft of garlands that we installed last week for Dunhill! And of course the most important part of this process is ensuring the chocolate intake is kept up to guarantee excellent final results!
More to come soon…