Your East Anglian Wedding - December 2020/Janaury 2021 (Issue 46)

 All the latest on wedding catering What’s cooking T he food is one of the most important parts of a wedding – get it right and your guests will remember your big day for all the right reasons. It accounts for a major slice of the budget too, so it pays do your homework well. As the wedding industry gears up for the year ahead, the ripple effects of 2020 will continue to influence the shape of things to come – not least in the catering sector. Key issues, such as the environment, sustainability and the provenance of the food we eat have been brought into even sharper focus, fuelling demand from newlyweds-to-be for vegetarian and vegan options, locally sourced and seasonal produce to help lower the carbon footprint of their day. Ian Dickson of Ipswich-based Prestige Bars & Catering says, “More and more of our couples are asking where we source our food from, is it local, is it fresh rather than frozen and do we use local suppliers? Fortunately, this is something we’ve always done in order to keep our food miles as low as possible and being in Suffolk we’re very fortunate to have high quality producers on our doorstep. The other thing we’re seeing is demand for food in season rather than strawberries in January and broccoli in June!” IAN'S FOODIE FORECASTS ❤ Sharing platters , great while traditional-style buffets are off the menu, served by one nominated guest at each table to avoid plates and spoons being passed around. Still a sociable way of eating while staying safe! ❤ Informal , relaxed dining with big-pan dishes such as our paella, fajitas, noodles, chilli and loaded nachos, cooked in giant pans and served individually to each guest. ❤ Tapas , increasingly popular before lockdown, is set to be the next big thing moving forward during the year ahead. ❤ Hamper boxes for guests to have in their own homes or support bubbles have been a hit while restrictions on weddings have been in place. Ours are packed with a smorgasbord of tasty treats, delicacies include smoked salmon and piquant peppers to start with, smoked chicken, turkey, ham, brisket of beef with olives, humus, flatbreads, smoked fresh tomatoes and a mix of cheeses and gourmet biscuits, all ready to eat and share with up to six people – great as a virtual wedding breakfast, for hen and stag night celebrations or for any loved ones who can’t be with you on the big day. ❤ Gin looks set to remain one of the top tipples for weddings in 2021 but with more cocktails rather than straight G&Ts. The classic Tom Collins cocktail and raspberry gin fizz have been popular and Ian predicts we’ll be seeing plenty more fruit-based gin drinks. Ian’s top tip Choose the style and type of food to reflect you as a couple and what you like, rather than trying to please everyone. You don’t have to stick to tradition, the menu should reflect the personalities of the two most important people – you! Visit www.prestigebars.co.uk CATERING 63