Informal wedding dining options such as buffets, bowl food and rustic platters are shaping up to be hot this year. These all give guests the freedom to move around and enjoy proceedings, making for a more relaxed atmosphere. Remember, the key is to include a good mix of meat, fish and vegetarian options to accommodate all guests.
Offering canapés as a starter or dessert adds a fresh twist and provides a good talking point for guests. Think miniature steak and chips with a warm horseradish cream – lovely!
Another huge trend this year will be reinventing classic dishes. Pay homage to your childhood favourites, with a twist. Think pie and mash, mini sirloin hamburgers, bangers and mash, or fish and chips all made from local produce. We particularly love the fish and chip option. If it’s not formal enough for the day time, it would definitely work for your evening guests, and it may work out cheaper than a buffet.
When it comes to desserts, the key is to think small! Opt for dessert tables or platters with an array of miniatures. smatterings of your favourites such as cupcakes, mini cheesecakes, dainty trifles, chocolate brownies or crumble will allow guests to tuck in. And with light portions they won’t be left feeling lethargic, meaning they can dance the night away!
One particularly lovely trend ‘bring a cake’ dessert table. Brides are asking friends and family to bring their favourite homemade desserts – cakes, flans and more. It’s a cost-effective way to add a personal touch, guaranteed to get everyone talking.
For a novel menu idea, why not serve an actual ‘wedding breakfast’ a la Carrie and Big in Sex and the City? A beautifully served full English with locally sourced produce, fresh orange juice or fruit to start and pancakes or waffles for dessert.
