HOT, HOT, HOT

EAT, DRINK AND be merry What’s hot in wedding catering

The food is one of the lingering memories of the big day so it pays to get it right.

While the traditional sit-down, three-course meal remains a perennial favourite, couples are increasingly adventurous in the food they choose and look to reflect their lives and loves throughout their day, not least with the menu. Key trends for the year ahead include increased focus on sustainability and sourcing locally, farm-to-table and al fresco dining to suit all tastes.

YOUR DAY, YOUR WAY

The rise and rise of alternative-style wedding breakfasts is set to continue and the choice is as big as your imagination. It’s not just about the food either, it’s the whole experience, whether it’s help-yourself picnic hampers, sharing dishes or a hot roast with a guest as designated carver on each table – it all adds to the atmosphere and helps people to mix and mingle for a wedding to remember.

SPREAD THE JOY

To ward off any unwanted tummy rumbles, spread the joy throughout the day with a range of tasty treats, from the post-vows canapés, to sweet treats like a traditional ice-cream van, candyfloss cart or marshmallows to roast over a roaring fire when the sun goes down.

MEALS ON WHEELS

Street food vans and al fresco dining continue to find favour, particularly for chilled outdoor festival-style weddings. Think sizzling barbecue or live-action stir-fry, not only great for adding a touch of theatre to your day, but perfect for feeding a crowd too. Whether it’s for the main wedding breakfast, the evening party or an extra treat to keep the hunger pangs at bay, there’s a whole host of options to keep your guests happy.

HOT, HOT, HOT

A barbecue is always a sure-fire winner. Cost-effective and great for feeding a crowd, check out award-winning Mobile BBQ & Catering of Poole in Dorset for a range of delicious food and menus including freshly prepared seafood, vegetarian options and more.

Visit www.mobilebbq.co.uk CHECK OUT…

Dorrie the vintage food truck is a real crowd-pleaser and great for standout photos too. Owner Bobs of Hampshire-based The Tinker’s Granddaughter bought the truck as a wreck in August last year and it’s now completely refitted, transformed and ready for action. “Perfect for intimate weddings we can serve guests feasting-style on beautiful large vintage plates, with different dishes piled in the centre of tables for everyone to dig in. or street-food style from the truck,” says Bobs. Perfect for a late-night treat too when the midnight-munchies kick in.

Psst… If you fancy sampling Bobs' tasty fare, she's launched a new supper club. Held in various quirky locations in the picturesque New Forest, whether indoors or al fresco, you can enjoy a six-course plant-based tasting menu served straight from the truck to a 14-seat table.

Visit www.thetinkersgranddaughter.com

FOOD FOR THOUGHT

For the hospitality and events team at The Duke of Buckingham in Old Portsmouth, the future looks bright. Wedding catering is a passion for co-owner Andrew Harvey enabling him to use the full range of his training to offer creative and innovative ideas for weddings. He says, “As people have emerged from lockdowns, they want to give their guests something special, and that’s a direct fit with our mantra which is to give everyone who eats our food a great experience.

“We still get requests for great British favourites cooked and presented brilliantly, but many couples are looking for more. Sharing boards are increasingly popular as they encourage guest interaction and provide the opportunity to introduce some more unusual tastes. Reminders of missed foreign travel are also featuring on couple’s wish lists currently.”

Visit www.shcaterers.com

MACRO MAGIC

Sally Pickles of Southampton-based Vanilla Catering & Events is looking forward to the year ahead and embracing the ‘new normal’, whatever that may be! She reports, “We are now seeing an increase in guest numbers as people really want to celebrate and have a party so forget the B list, everyone is on the A list!” Sally predicts: ❤ We’ve had micro weddings, now we can look forward to macro weddings, with bigger guest lists and plenty of fun and food. ❤ Food-wise, plant-based options and even totally plant-based weddings are growing in popularity with tasty dishes on the menu like our best-selling vegan beetroot, butternut and kale wellington. ❤ Sharing platters are back on the trend list, anything from huge pies to divide up for the main course to grazing antipasti platters as a starter. ❤ Dessert tables including tempting mini pots remain popular as guests like to mix and mingle and love getting a choice with the chance to go back for more. ❤ THE dessert of the moment is undoubtedly the Biscoff cheesecake, just add some homemade ice cream for a real winner, also Biscoff brownies, in fact anything Biscoff goes at the moment!

Visit www.vanillacatering.co.uk COMFORT FOOD REINVENTED

Founder of Lemon Stone Events Andy Hendry in Alton, Hampshire set up his business in January 2020 and is looking to further expand in 2022. He says, “I have found that more than ever before people are wanting to bring relaxed family style food and comforting hearty meals to their weddings as a representation of how much we all missed seeing our loved ones over the last couple of years.”

Think generous sharing main courses of grilled pork belly, roasted sirloin of beef, harissa-spiced lamb medallions or parcels of fragrantly steamed fish served with beautifully cooked vegetables and salad. Not just a taste sensation but beautifully presented too.

“We always look to present our dishes in a classical way but with a modern twist using fresh herbs and flowers to complement the food and bring colour to the table giving that wow factor as well as the home comfort people are looking for,” adds Andy.

Visit www.lemonstone.co.uk

CHIN, CHIN

When it comes to big-day tipples, fizz and weddings go hand and hand. The only problem is which to choose. Cecile Bergart, wine tutor, champagne expert and owner of The Hampshire Wine School is here to help steer you through the bubbles. She says, “People naturally turn to fizz as it adds a sense of occasion, an air of sophistication and overall excitement to any wedding. However, there are a few facts to note before toasting your forever after.” ❤ Deciding when and how to serve your fizz is crucial, as it will determine not only the type of bubbly you’ll need, but also the quantity. A bottle only serves six full glasses. ❤ Finding the perfect fizz for you is a bit like choosing your wedding dress; it takes a lot of trials! Taste as many different types as you can before the big day. (A champagne or a sparkling wine tasting at the Hampshire Wine School is ideal for this.) ❤ Remember that it’s perfectly fine to include several types of bubbly throughout your wedding. Cava in the morning for your mimosa (the French equivalent to bucks fizz), prosecco for the welcome drinks in the early afternoon, champagne brut for the toast before the evening meal, champagne demi-sec with the cake, and some cremant from

France or a sparkling wine from South Africa at the bar. ❤ If you’re looking for something a little decadent and extravagant to serve with the wedding breakfast, vintage and rosé champagnes are particularly well-suited to enjoy with food. ❤ Ultimately, it’s the couple’s taste that matters most when selecting the drinks, so have fun choosing!

Visit www.hampshirewineschool.com

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