Trends in wedding catering change as fast as wedding fashion and location trends. Savvy caterers need to keep a finger on the pulse of what brides are looking out for this summer.
The older conventions of formal sit down meal versus casual buffet don’t tend to apply any more – you’re free to choose what suits you, but the details count. Budget concerns mean cash strapped couples are choosing morning or early afternoon ceremonies to be able to serve their guests brunch or afternoon tea instead of a more expensive dinner, but the key is quantity – never let guests go hungry or thirsty! You can also add the element of opulence by choosing a caterer than uses high quality Restaurant Cutlery such as those found at https://www.heritagesilverware.com/category/restaurant-cutlery
Work with clients to decide which trend fits their ideas and suggest creative menus. Some brides will know exactly what they want but others will rely upon an experienced caterer to help them make decisions.
Special equipment is not required – just the usual quotient of commercial refrigeration and other catering equipment like commercial dishwashers.
Tap into the retro trend with classic childhood favourites such as bangers and mash or burgers and chips. Offer a selection of miniature pies in traditional British style – chicken and mushroom, steak and kidney, while vegetable pie offers an easy vegetarian option. These work well served as part of a sit down meal, on platters to tables or as part of a buffet. Mash sure you include the traditional accompaniments in the form of mashed potato and seasonal vegetables.
The theme needs to carry through to dessert too – apple pie, rhubarb crumble and spotted dick can all be served with cream or custard for a truly retro finale.
Those British favourites also make great canapes, and miniature food remains popular both as hors d’oeuvre and for the main event. Miniature servings of chips in paper cones with neat little battered fish, miniature toad in the hole – you can shrink pretty much any classic British dish you can think of. Again be consistent with dessert and go for mini ice cream cones or Victoria sponges.
This elegant theme is not new but has a lot of life left in it yet. A tea party can be really flexible, both in style and budget – you can go rustic or sophisticated in your choice of finger sandwich fillings or go for gourmet flavoured scones to liven things up a bit.
Another trend stretching out its welcome is the food van, for a really fun and relaxed wedding catering option. Hot dogs, ice cream vans, candy floss, churros and doughnuts will all keep spirits high to keep the party going long into the night.
The traditional wedding breakfast has become the main event in the form of brunch and there’s fabulous range of food to make this an interesting option – an omelette station is a must, kedgeree, pancakes and mimosas can all look and taste wonderful.