EAT, DRINK AND BE MERRY

be merryEAT, DRINK & Discover the latest trends in wedding catering

Nothing brings people together quite like a hearty meal. Throughout the ages the idea of drinking and dining together as a shared experience has been the key to shaping our culture – from the great Tudor banquets to the Edwardian elegance of dressing for dinner. Nowadays, you only have to turn on the television to be bombarded with celebrity chefs, food-related competitions and even entire channels devoted to the creation of delicious dishes. Let’s face it: we British love our food.

It’s probably already occurred to you then, that by the time you’ve said “I do” and been pronounced newlyweds, your guests’ minds will already be turning to the wedding breakfast. This celebratory feast lies at the heart of the revelries, but it doesn’t end, or even begin there.

Your wedding day, whilst undeniably joyous, will be a long one and adrenaline will only get you so far. Be sure to keep you and your loved ones fuelled and dancefloor-ready by making sure there are grazing opportunities aplenty. With the cuisine on point your day will be the hot topic of conversation among your nearest and dearest for months and years to come.

So, with trends ever on the move, possibly more in the last year or so than at any other time, we decided it was time to catch up with Sussex’s talented crop of wedding food aficionados to get the inside track.

While we all hold traumatic memories of the boring, mass-catering blandness of yesteryear, it’s time to put that all behind us. Wedding menus in the 2020s are creative, delicious, top-quality, personality driven, and even theme fitting. Whether your preference is for a seated traditional meal or for the informality of festival-style dining, you’ll find the priority for our experts is the quality of produce. Susan Quinn of Quinn Events says, “The demand for locally-sourced organic food continues to increase as couples are becoming more and more aware of the social and environmental impact of their celebrations. They’re conscious of the source of their wedding fare and how it’s all been produced. The industry also finds itself challenged to accommodate the varied dietary needs of wedding guests as people become more aware of their food choices and the impact on their overall health, wellbeing and the environment.” Jacquie Keeley of Hailsham-based Fab Food For You agrees: “Everything I use in my catering is fresh and locally- “A delicious plant-based starter of sourced produce from suppliers I know and trust, such as the meat for pan-fried chick pea pitta bread toped my succulently cooked hog roasts and with balsamic caramelised onions, British barbecues – a fabulous feature of outdoor festival-style weddings. I also vegan feta cheese, sautéed mushrooms have a converted horse box that can and marinaded sun-dried and heritage serve food from biodegradable plates and cutlery.” If planning a sustainable celebration tomatoes drizzled with lemon juice rapseed oil and black pepper is a great is top of your to do list, you’ll also example of healthy, locally-sourced food.” want to turn your attention to the drinks you serve. Marie Ashton, owner of – Susan Quinn, Quinn Events Sloe Drinks Co Mobile Bar Service says, “Buying local has become more important since the start of the pandemic, and in doing so you’ll find a better quality product paired with a more enjoyable experience – it’s so much nicer to know the maker of your beer, wine or gin. Why not spend an afternoon together visiting them? We support local gin producers in Sussex and Kent, as well as serving craft beers, local sparkling wines and cocktails.”

With flexible and al fresco venues rising in popularity, and festivals set to open again for the first time since 2019, Jacquie has been inspired to incorporate the festival spirit into her celebration catering.

www.sloedrinks.co.uk fabfoodforyou.co.uk

www.sloedrinks.co.uk

fabfoodforyou.co.uk

www.sloedrinks.co.uk

fabfoodforyou.co.uk

fabfoodforyou.co.uk www.quinnevents.co.uk

“Retro trike Betty serves ice cream with locally-picked fresh berries and homemade accompaniments, enhanced by her own wooden ladder filled with shots to be poured over your frozen treat.”

– Jacquie Keeley, Fab Food For You

“Seek out your local small brewery, vineyard or gin distillery. Enjoy a visit to a local tap room such as Three Legs Brewery in Brede, East Sussex or a day out at a local vineyard such as Tinkerage Wine.” – Marie Ashton,

Sloe Drinks Co Mobile Bar Service

She explains, “Think marquees with clear roofs and sides that open to let the air in; fire bowls and pits with festoon lighting for those lengthening evenings; pallet tables and straw bales for outdoor seating with rustic furniture adorning indoor spaces, which all together embrace the local countryside as an integral part of the venues. I love to complement the rustic outdoor vibe with wooden boards serving platters of canapés, salads, meats, homemade quiches, tarts and pies all adorned with edible flowers.”

Not only can you link your wedding-day dining experience to the overall theme of the day, but Susan finds she is receiving a growing number of requests to link in the colour palette too. She tells us, “Desserts offer a great opportunity to do this. For example, one interesting twist on a pink theme is a deconstructed cheesecake of organic mascarpone cheese, organic double cream, shortbread crumb base, highlighted with accents of pinks and reds with fresh and freeze-dried strawberries, dusky pink macarons, homemade fudge and a yummy caramel sauce.”

So, having been spoiled rotten with mouthwatering dining options, what equally delicious delights will your guests be drinking in 2021 and 22? Marie tells us, “Non-alcoholic spirits are a growing trend, ranging from zero-alcohol gins to malt spirits, wines and beers. So why not enjoy a guilt-free G&T or cocktail? Warner Edwards are making two botanic garden spirits in juniper double dry and pink berry, while Caleno are making a dark and spicy zero per cent spirit as well as a light citrus version. Even Gordon’s are joining the alcohol-free revolution. Definitely something to investigate.”

Another trend for this summer we’re told will be vermouth. Marie explains, “Lower in alcohol than a spirit these fortified wines offer a selection of flavours from deep fruity red to light and dry, or rosé. Flavoured with herbs and botanicals, this tipple can be enjoyed over ice, with tonic or added to a cocktail. Most Brits know it as Martini although other variants are available from Lillet to Punt e Mes, and a locally produced one by In the Loop Drinks of Sussex.”

CONTACT OUR EXPERTS

Fab Food For You, https://fabfoodforyou.co.uk Quinn Events, www.quinnevents.co.uk Sloe Drinks Co Mobile Bar Service, www.sloedrinks.co.uk