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Gone are the days when every bride walked down the aisle wearing a demure, white, floor-length gown, her face covered with a diaphanous veil. Bridal suits have become hugely popular with women who, for whatever reason, don’t want to don a dress when they tie the knot. Part of the ‘alternative bridalwear’ trend, tailoring is ideal for brides who don’t want a cookie-cutter wedding like everyone else’s. Others choose a low-key tailored look for the registry office or legal ceremony, then don a showstopping gown for the main event. There are lots of benefits to choosing a bridalwear suit. Not only will you stand out from the crowd, you’ll look cool and feel at ease on your special day (corseted gowns, on the other hand, aren’t exactly comfy). You’re likely to get a lot more wear post-wedding out of a white suit or jumpsuit than you are a floor-sweeping dress, and there’s a wide range to choose from, whether you prefer a loose, laidback cut, or a figure-hugging silhouette. Plus, you can find some incredible suits for a lot less than the price of the average wedding gown. From three-piece numbers to jumpsuits, here’s our pick of the best tailored bridalwear for your big day… Reiss Tatum Crepe Double Breasted Blazer, £298; Tatum Tailored Waistcoat, £158; Tatum Crepe Wide Leg Trousers, £198 Rixo Emilia Silk Tuxedo Jumpsuit, £565 (bag, stylist’s own Nadine Merabi Margot White Blazer, £275; Nicole White Top, £85; Margot White Trousers, £190 (shoes, stylist’s own) The Summer Edit Gigi Opal Silk Jacket, £225; Lexi Opal Sports Luxe Silk Trousers, £175 (shoes, stylist’s own) Aggi Bellamy Bright White Satin Blazer, £473; Aggi Jessie Bright White Satin Wide Pants, £315, Wolf & Badger Marks and Spencer Collection White Ruched Sleeve Blazer, £49.50; Black Cami Top, £17.50, White High Waisted Shorts, £25; Black Leather Strappy Statement Sandals, £45 Joanna Hope Tailored Bridal Jacket, £100; Joanna Hope Tailored Bridal Trousers, £45 (were £75); Carrieann Strappy Ankle Tie Sandals, £24 (were £32), JD Williams Jaeger Pure Linen Tailored Single Breasted Blazer, £175; Jaeger Pure Linen Wide Leg Trousers, £125, Marks and Spencer Whistles Tie Back bridal Jumpsuit, £349 Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Grow a rainbow of colourful fruit and veg for Pride Kim Kardashian on parenting challenges: ‘There are nights I cry myself to sleep’ Kate Middleton makes surprise appearance at Chelsea Flower Show

No one likes mornings. Whether you’re having a slow start to the weekend, nursing a hangover or need a midweek pick-me-up, easing yourself in with an indulgent brunch is perfectly acceptable. You heard it here first. That’s why we asked Tasos Gaitanos and Alex Large, the old school friends behind London brunch institution Brother Marcus, for some flavoursome, summery recipes to get our days going. Celebrating vibrant Mediterranean cuisine, these recipes are worth getting out of bed for. Baked omelette and halloumi “Omelettes are an all-time favourite at Brother Marcus. We’ve given ours an Eastern Mediterranean touch by adding halloumi and baking it in the oven so it comes out golden in colour and light and fluffy in texture. This is best cooked in a skillet that can then be transferred to the oven for baking, but an ovenproof dish will also work.” Serves: 4 Ingredients: 30ml olive oil ½ a red pepper, diced 2 spring onions, chopped 100g spinach 12 eggs 230ml double cream 30g halloumi, grated Salt and freshly ground Black pepper Method: Preheat the oven to 200C fan. If using an ovenproof dish, place it in the oven to heat up. Heat the olive oil in a skillet, then add the red pepper and spring onion and saut. until softened. Add the spinach and season with salt and pepper, then saut. until wilted. Put to one side to cool. In a bowl, beat the eggs thoroughly with the double cream and a pinch of salt and pepper. Stir in the grated halloumi and the cooled veg mix. If using the ovenproof dish, take it out of the oven and quickly brush it with a little olive oil. While it’s still hot, pour in the egg/veg/halloumi mix and put it back into the oven. Alternatively, pour the mixture back into the skillet and return it to the oven. Bake for 10 minutes until the eggs are puffy and golden. Garnish with some more grated halloumi and serve with buttered toast. Rhubarb and cherry porridge “Early spring sees the arrival of the first forced rhubarb, and adding it to this porridge is a delicious way to enjoy it for breakfast.” Serves: 4 Ingredients: For the porridge: 200g oats 500ml whole milk 1 star anise Pinch of ground cinnamon Pinch of ground nutmeg For the rhubarb: 300g forced rhubarb 120g caster sugar 1 sprig of rosemary Juice of a ¼ lemon To serve: 4 tbsp maple granola 4 tbsp sweet preserves 4 tsp finely chopped pistachios Method: Place the oats in a pan with the milk, star anise, cinnamon, nutmeg and 500ml water and stir while slowly bringing the mixture to a boil. Stirring is the key to getting the perfect porridge consistency! Simmer for 5 minutes, stirring all the time, then take off the heat once it is thick. If you need to loosen it further just add a splash of water. Wash the rhubarb and trim the ends off, then slice it diagonally every 2cm to make diamond shapes. Bring a pan of water to the boil and drop the rhubarb into it, boil for a couple of minutes, until just tender, and drain. Place the blanched rhubarb back in the pan and add the sugar, rosemary, lemon juice and 230ml water. Bring to the boil and immediately take off the heat and cover – the idea here is to keep the rhubarb nice and firm while also dissolving the sugar in rhubarby juices. To serve, divide the warm porridge between four bowls and top each with a tablespoon of the granola and a tablespoon of the cherry spoon sweets and their syrup. Arrange some rhubarb pieces on top and pour over some of the juices, then scatter over some finely chopped pistachios. Brother Mary “The Brother Mary is our very popular twist on the classic Bloody Mary, using flavours from countries all around the Eastern Med: Egypt, Syria, Greece and Turkey. It’s a brunch essential.” Serves: 2 Ingredients: 300ml tomato juice 100ml vodka 60ml lemon juice 30ml Worcester sauce 10ml ouzo Pinch of molokhia leaf Pinch of cayenne pepper Pinch of celery salt To garnish (optional): 1 tbsp Aleppo chilli 1 lemon wedge 2 small Turkish green peppers 2 x 300-400ml glasses Ice Method: Take the large Boston shaker and measure in the tomato juice, vodka, lemon juice, Worcester sauce and ouzo. Add healthy pinches of molokhia, cayenne pepper and celery salt, then pour from the big Boston into the little Boston and repeat five or six times. This will break up the molokhia a little. Put the Aleppo chilli onto a small plate. Wet the rim of your glasses by sliding the lemon wedge round them, then dip or roll your lemony rims in the chilli on the plate. Fill the glasses with ice, then pour over the Brother Mary mix and pop a green Turkish pepper on top! Recipes from ‘Brunch with Brother Marcus’ by Tasos Gaitanos and Alex Large (Kitchen Press, £25).

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