Surf and turf Not just for the Aussies, we love a barbecue here in the UK too, and this can be the star of the show at your wedding breakfast. You can keep a formal setting by serving burgers, buns, slaw, potatoe salad and all the trimming to the tables, or cook up and grill al fresco in front of your guests. Specifically, the Kamado barbecue will be popular in 2023. This type of Japanese barbecue allows you to grill and smoke any kind of food at the same time. Globally-inspired dishes Sushi stations, gourmet pizzas, Mexican, American, Japanese, Peruvian food, bring the best of the world’s cuisine to your wedding breakfast. Fusion inspired menus are also trending, especially if you and your loved ones have different heritages; it’s also a beautiful (and delicious) way of personalising your day. Let’s get personal Personalised menus are becoming increasingly popular, with couples getting married choosing dishes that mean something special to them and their loved ones. Nowadays, many couples are incorporating a family recipe, or something special that they ate on a favourite holiday. Sustainable catering With more and more couples wanting to have an eco-friendly wedding, it’s no surprise that sustainable catering is on the rise. Caterers are championing locally sourced ingredients, using recyclable serving ware and even helping couples with ways to reduce food waste. Fruit cakes No, not the ones your grandparents love – although this is a nice way to honour them on the big day – but adding natural fruity flavours to wedding cakes: raspberry, lemon and elderflower anyone? SEASONAL FLAIR Not only can trends and personalisation inspire your wedding day menus, but so can the seasons. Think warming flavours in winter and light dishes in the summer. Here, two local experts, Amy-Rose Ford of Stowmarket-based Arabella Reeve Catering, and Emma Boubaker of Holt-based Bayfield Catering, share their top tips and advice for creating seasonal dishes. Amy-Rose says, “Suffolk has many incredible suppliers for fresh, seasonal produce and exceptional quality seafood and meat so we aim to source things locally where possible. We start by discussing with our couples what sort of style of food and dining they are looking for and then go from there to design a menu for them (or have plenty of sample menus to offer some inspiration if needed). If they would like an informal style of dining then grazing board starters followed by a barbecue served to the tables, and a giant pavlova loaded with seasonal berries to share is always a winner. Alternatively, if they’re looking for something more sophisticated, a plated meal may be more appropriate and a balanced menu of a light fish or vegetarian starter, followed by a richer main course and finishing with a trio of desserts (to include an espresso martini if they like it boozy!) is more elegant. “For spring/summer weddings, starters such as asparagus with saffron mayonnaise and hazelnut dressing, or local crab with confit cherry tomatoes and tarragon oil are a hit,” shares Amy-Rose. “Rich meats such as spring lamb, beef and king prawns are versatile and can be offered as either stylish plates of food; or barbecued and served on our rustic boards to the table with vibrant salads using the abundance of colourful produce such as beetroot, radishes, fresh peas, asparagus and heirloom tomatoes. Our ‘grab & go’ options have proven to be popular, and include things like confit duck wraps, loaded fries or vegan mac ‘n’ cheese.” Emma adds, “We’re so lucky to have an www.arabellareeve.co.uk www.arabellareeve.co.uk CATERING 59
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