Food & Beverages

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Your wedding can be whatever you want it to be: modern, traditional, vintage, creative—every detail can be customized, including your wedding menu. Your wedding guests won’t remember (or care, really) what the escort cards looked like or what the favors were. But when the food is fun and tasty, that’s something they’ll never forget.Make your big day memorable with some untraditional menu options like donuts, tacos, mashed potatoes and grilled cheese. Need some more inspiration? Below are 24 delicious and out-of-the-ordinary wedding food ideas you may not have considered before.

We know what you’re thinking: “Buffet-style wedding food? I’d rather dress my bridesmaids in teal taffeta.” Happily, large-format party food isn’t just cost-effective, it can actually be pretty incredible. Forget fussy, individually-seared pieces of meat and chafing trays of scalloped potatoes. Go for bright, big salads, sides that stretch, and mains that can be prepped and cooked in advance of the big day. 

To be sure, it’s fun to choose unique dishes served in different ways, and to get creative (or creatively different!) in your wedding planning.  To get you started, we’ve listed some unique wedding food ideas that get your planning juices.

First of all it is important to think about how the food will fit into your day. Do you want guests to sit at tables and have food served to them or would you like a more informal setting with guests collecting food from different stations?

Our brochure is designed to cover a whole variety of dining styles, rest assured all the styles have been tried and tested. We have many years experience in wedding catering and we can advise you how to best to use our menus to fit your day.The sample menus you will see on this website are just a selection of what we can offer so do get in touch for our full brochure!

Formal dining offers two options, option one is a set menu where all guests have the same dish for starter, main and dessert (where required we will cater for vegetarian and dietary requirements). Option two is a choice menu whereby you choose three dishes for starter and main course, and one trio of desserts. Guests then have to pre-select which starter and main course they would like to have from your choice of three (one of these choices should be vegetarian for each course). Once guests have selected all their options you then need to detail on their namecards at the table which choice they are having so we can serve everyone correctly and efficiently. A choice menu increases the price slighly more than a set menu as we need to employ more staff to complete the menu.

It isn’t just about the wedding breakfast! Champagne and sunshine can make guests peckish so we offer a whole range of canapes to help. Want something different? Try having mini cones of Sweet Potato Fries or Crispy Crackling with Apple Sauce.

Need to keep the energy levels up for the dancing? We can provide cheeseboards, bacon baps, pie and mash, mini sliders, pizza, hot dogs…. the list is really long and really tasty!!!

Staying in a country house, don’t want to cook the night before or do you need breakfast or brunch the morning after? We offer a solution for all these situations from full English Breakfasts, to Chilli and Rice pots to continetal hampers and cheese and meat platters.

 

After choosing a venue, the next big decision brides need to make is what food to serve the guests. Back in the day, couples pretty much had two choice when it came to wedding food ideas: a sit-down dinner or a buffet. But nowadays, the decision is much bigger than figuring out a plated vs. buffet wedding — there’s also family-style dinners, mini food stations, cocktail-style receptions and even food trucks to consider. To help you figure out the best serving style for your celebration, we’ve outlined each of these food options, along with the pros and cons for each.This traditional option is where guests are seated and served a formal dinner. Typically, guests are served three courses: appetizer, entrée, and dessert (sometimes a fourth course—an intermezzo or amuse-bouche—is added before the entrée). Caterers will usually give guests a choice of two (or three) entrées, which they select beforehand; another option is to serve each guest two proteins, such as meat and fish, on one plate (sometimes called a “duet” plate).

A buffet features long tables with all of the dinner offerings presented in one line. Usually, there are servers behind the buffet to describe each dish (especially for allergy purposes) and to put appropriate portions on each guest’s plate. If the wedding is large, it’s not uncommon to have two separate buffet tables with the same food to keep things moving. The buffet will remain open for all of the guests to make one trip through, and for extra hungry guests to visit it again, but then it will be shut down rather quickly.It’s an excellent idea to have the salads (or soup) served at the table before, or immediately after, the guests are seated so that people have something to nibble on as they wait for their turn in the buffet line. No less satisfying than a seated/plated meal, and open for much longer than a buffet, food stations have become very popular for wedding receptions. The concept breaks up your food displays — unlike a buffet which directs everybody through the food in the same order — with different tables offering different things, usually by category. Stations are a great way to incorporate a theme into your food (for example, “around the world” stations where different countries’ foods are represented on each table).

 
 

More traditionally, you’ll find entrées in one spot, sides in another, salads in another, etc. They’re spread out a bit more to let guests roam around and pick and choose. Not everyone has to stop dancing and eat at the same time. Stations are usually kept open two to three times as long as a regular buffet, and have station chefs creating items by requests, much like a traditional omelet stations.Although you don’t need as many servers as a seated/plated dinner, make sure you have plenty of hands on deck to remove the copious number of empty plates that are likely to be discarded everywhere as people choose their next bite.

A more recent trend, a cocktail-style reception features hors d’oeuvres and other small bites offered all evening long in lieu of a sit-down meal. The hors d’oeuvres are usually one- or two-bite portions and can be a combination of hot and cold options. The hors d’oeuvres can be passed by servers or stationary for guests to get themselves. This reception style is a good choice for couples wanting a more casual atmosphere and for their guests to really mingle and meet each other. Plan on serving 12 to 14 hors d’oeuvres per guest. Typically, the servers circulate for two hours.

 

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