Food, glorious food! It’s one of the most memorable parts of any wedding, so make your meal one to remember by styling a menu that complements your venue!
FOOD FOR… A RUSTIC VENUE
If you’re tying the knot in a rustic barn or farm, your guests will expect your day to have a laid-back, informal vibe.
We love the idea of having a barbecue “ but we’re not talking about sweaty burnt sausages and inedible corn on the cob.
Hire a catering company to do it properly with succulent cuts of smoked meat, melt-in-the-mouth pulled pork, a salad bar and bowls heaped with artisan baked rolls.
Want to carry the rustic look through to the way the food is served? Go for long tables, wooden platters, log slices and sprigs of herbs on your place settings.
FOOD FOR… A CASTLE VENUE
This is a time to pull out all the stops and make your guests feel like royalty for a few hours, and food should feel rich “ now’s not the time for delicate flavours.
Think venison with butternut squash; bacon-wrapped pheasant with game chips; gnocchi with truffled mushrooms. Should you have the budget for it, provide wine to complement each course and your guests will be in culinary heaven.
Ask your venue and caterer if they provide crockery as part of your package“the last thing you want is to be let down by boring plates! Remember that if they don’t do anything out of the ordinary,you can get authentic tableware from a hire company.
FOOD FOR… A CITY HOTEL VENUE
Unlike in a rustic venue where you can get away with a certain unfinished DIY aesthetic, you want your food to be impeccably presented. For canapés, consider shot glasses of soup; tiny little tartlets; porcelain spoons containing neat bites of marinated meat.
In such a vibrant and dynamic setting, guests won’t be too surprised if you get a bit Heston on them. Ask your caterer to whip up something seasonal and look to incorporate on-trend ingredients such as turmeric, kaffir lime, kimchi and saffron.
FOOD FOR… A WATERSIDE VENUE
Lodge on Loch Lomond
We wouldn’t advise you go fully seafood on your guests “ some people will point blank refuse to eat it “ but at the very least incorporate it into your canapés and starters, or have it as an option if you’re lucky enough to be able to give guests a choice.
How about scallops, barbecued king prawns or salmon ceviche with grapefruit and avocado, served on a shell?
Getting married by the beach? Fish-and-chip canapé cones “lined with newspaper, natch “will fit in perfectly with your surroundings. You could even hire a fish-and-chip van!