FOOD, GLORIOUS FOOD

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To dine for

From 2023 trends to seasonal catering, we have wedding food covered!

When a wedding invitation comes through the door, inbox or other, here at County Wedding Magazine HQ we’re not afraid to admit the first thing we get excited about is the food. We’re obsessed, our snack table is always full in the office and we love sharing our latest café, tearoom, and restaurant finds as well as discussing all things GBBO and MasterChef. So, when it comes to a wedding, the tummies start rumbling and it’s the million-dollar question: I wonder what the food will be like? With stats showing an increase in 20% for the catering allowance when it comes to couples arranging their wedding budgets, it’s great news for foodies. Nearlyweds, even if they’re reducing guest numbers for a saving, they’re ensuring those left on the guest list, are fully fed, watered, indulged and satisfied.

The beauty of modern nuptials is that the culinary fair really is varied, and each year the wedding industry for big-day catering is even more innovative, creative and, of course, delicious. Anything goes! You want canapés and a cocktail hour only, you got it! You want toad in the hole miniatures with sticky toffee pudding, why not? Are you wondering if you can have a sushi wedding breakfast and curry for the evening do, hell yeah! It’s your day and it’s your way – this is also a key trend for 2023 so keep reading…

#TRENDING

There’s possibly too much choice now when it comes to wedding day catering, how do you narrow it down? In 2023, which is still set to be a bumper wedding year post-pandemic, these are the foodie trends to whet your appetite.

Mains with a side of… entertainment! Having chefs cooking the food live in front of guests will be huge in 2023. These hosting stations provide interactive entertainment value at wedding breakfast and receptions. Smaller versions of this trend would be firepits where you can toast your own sweet or savoury treats or hiring an al fresco gourmet pizza oven company to cook up some dinner for your evening attendees.

A tipple or two Cocktails: a trend that’s going nowhere fast, in fact it’s only gaining in momentum. Whether you host a cocktail hour for your reception drinks, or in the evening pre-dancefloor, or serve personalised cocktails all day and night, it’s a sure-fire hit with guests! Psst, don’t forget the mocktails, Irish coffees or dirty hot chocolates to boot! Gimme junk food Evening bacon baps and fish and chip cones are making way for the late-night junk food/fast food trend. Think hot dogs, dirty burgers, loaded fries, waffles, crêpes, churros and pizza!

Surf and turf Not just for the Aussies, we love a barbecue here in the UK too, and this can be the star of the show at your wedding breakfast. You can keep a formal setting by serving burgers, buns, slaw, potatoe salad and all the trimming to the tables, or cook up and grill al fresco in front of your guests. Specifically, the Kamado barbecue will be popular in 2023. This type of Japanese barbecue allows you to grill and smoke any kind of food at the same time.

Globally-inspired dishes Sushi stations, gourmet pizzas, Mexican, American, Japanese, Peruvian food, bring the best of the world’s cuisine to your wedding breakfast. Fusion inspired menus are also trending, especially if you and your loved ones have different heritages; it’s also a beautiful (and delicious) way of personalising your day.

Let’s get personal Personalised menus are becoming increasingly popular, with couples getting married choosing dishes that mean something special to them and their loved ones. Nowadays, many couples are incorporating a family recipe, or something special that they ate on a favourite holiday.

Sustainable catering With more and more couples wanting to have an eco-friendly wedding, it’s no surprise that sustainable catering is on the rise. Caterers are championing locally sourced ingredients, using recyclable serving ware and even helping couples with ways to reduce food waste. Fruit cakes No, not the ones your grandparents love – although this is a nice way to honour them on the big day – but adding natural fruity flavours to wedding cakes: raspberry, lemon and elderflower anyone?

SEASONAL FLAIR

Not only can trends and personalisation inspire your wedding day menus, but so can the seasons. Think warming flavours in winter and light dishes in the summer. Here, two local experts, Amy-Rose Ford of Stowmarket-based Arabella Reeve Catering, and Emma Boubaker of Holt-based Bayfield Catering, share their top tips and advice for creating seasonal dishes.

Amy-Rose says, “Suffolk has many incredible suppliers for fresh, seasonal produce and exceptional quality seafood and meat so we aim to source things locally where possible. We start by discussing with our couples what sort of style of food and dining they are looking for and then go from there to design a menu for them (or have plenty of sample menus to offer some inspiration if needed). If they would like an informal style of dining then grazing board starters followed by a barbecue served to the tables, and a giant pavlova loaded with seasonal berries to share is always a winner. Alternatively, if they’re looking for something more sophisticated, a plated meal may be more appropriate and a balanced menu of a light fish or vegetarian starter, followed by a richer main course and finishing with a trio of desserts (to include an espresso martini if they like it boozy!) is more elegant. “For spring/summer weddings, starters such as asparagus with saffron mayonnaise and hazelnut dressing, or local crab with confit cherry tomatoes and tarragon oil are a hit,” shares Amy-Rose. “Rich meats such as spring lamb, beef and king prawns are versatile and can be offered as either stylish plates of food; or barbecued and served on our rustic boards to the table with vibrant salads using the abundance of colourful produce such as beetroot, radishes, fresh peas, asparagus and heirloom tomatoes. Our ‘grab & go’ options have proven to be popular, and include things like confit duck wraps, loaded fries or vegan mac ‘n’ cheese.” Emma adds, “We’re so lucky to have an

abundance of local fish seafood and homegrown salads, squashes and meat products within a 10-mile radius to us here in Blakeney on the north Norfolk coast; our seasonal dishes all work around this, the availability to the business and what is on offer at the time.

“Spring/summer I’m fortunate to have the leaf salads and fresh pea shoots grown at New Barn Farm by Jonny Cubitt – who’s totally my food hero. It’s a small farm with big produce yards away from our kitchen. It’s picked early in the morning and delivered to us straight after. We use this all summer for weddings, it dresses all our salads and accompanies the main dishes – it’s divine!” Emma continues, “With local crab, lobster and shellfish from Willie in the village, along with handpicked samphire from Louise’s bike on the quay, this is all used in our sharing platters which are a huge hit at summer weddings for people to try something new. Strawberries and berries handpicked at Sharrington Strawberries are on the plate by the end of the day, and used for desserts like meringues, tarts and mousses.” Amy-Rose says “In autumn/winter, a comfort food type feel is what our clients often go for, but still just as beautiful on the plate. Something classic like guinea fowl supreme with pommes anna and white wine jus, or the slow-roasted belly of pork with caramelised apple puree are popular at that time of year. Heartier dishes such as homemade game pie (individual or to share), or loin of venison with rich red wine jus and root vegetables can make the best of the season. Evening food may be a cake of cheese using local cheeses, a grazing antipasti table with mini desserts, or mini fish and chip cones.” Emma adds, “In the autumn we use the meat sharing platters which consist of the local beef lamb and pork that is farmed all around by our amazing butcher HV Graves who have their own herd of cows. I regularly visit the butchers to see what they have on offer and anything special they may have in we can add to the menu at the time – I’m spoilt for choice! In the autumn we’re lucky to have the squashes they produce to make soups, roasted veggie dishes and stews. Having local suppliers and a great relationship with these people over the years helps build my seasonal menus for all types of catering, mainly the weddings, but also the fine dining in the winter months. I’m truly grateful to them and these products to wow our clients.”

www.arabellareeve.co.uk

https://bayfieldcatering.co.uk

Amy-Rose Ford, operations manager, Arabella Reeve Catering Arabella’s Kitchen, Stowmarket, Suffolk 07399 899 351 | www.arabellareeve.co.uk

Emma Boubaker, owner/head chef, Bayfield Catering Holt, Norfolk 01263 741 497 | https://bayfieldcatering.co.uk

https://bayfieldcatering.co.uk https://bayfieldcatering.co.uk