Brides and grooms are opting more and more for buffets and sharing platters. This helps to ease the stress of creating a three-course menu everyone will like, it is also easier to cater for a variety of dietary requirements. Grazing tables are a great idea for appetisers and finger food. Here are a few options from our finger buffet menu: luxury sandwiches, smoked salmon canapes, prawn noodle nests, chicken yakatori, cream cheese stuffed mushrooms, and much more…
Seasonal foods are something to take into consideration. Here are some ideas for 2019:
Spring: Lamb is very much in season. Check out our hot fork menu, we offer a hearty Moroccan lamb dish.
Summer: Fruit platters are a great and easy option, summer fruit includes raspberries, apricots and peaches. You can also mix these in with your desserts, why not try our seasonal fruit Pavlova.
Autumn: How about a creamy wild mushroom risotto, apple and pumpkin pies. Or you can’t beat a hearty vegetable goulash packed full of seasonal veg suitable for all attending. And, for dessert, try adding some theatre with a fun autumn activity of roasting marshmallows over a fire and making s’mores (a roasted marshmallow sandwich)!
Winter: A starter option could be seasonal veggie soups, or dishes with meat such as partridge and goose surrounded by vegetables such as parsnips, Brussels sprouts and potatoes. Our pork and cider casserole is a really popular option on our hot fork menu.
We’ve also got some further top tips to consider when choosing a menu in our Right Royal Wedding Blog.
If you’re looking for a caterer for your wedding, talk to us about how we can provide a tailored menu to fit with your theme. Call us on, 020 8651 2338.
