Your East Anglian Wedding - December 2021/January 2022 (Issue 52)

 WHAT’S cooking The latest hot trends in wedding catering for the year ahead The ever-shifting landscape in 2021 has fostered a whole host of new and emerging trends in the world of wedding catering, some born out of necessity and many led by a commitment to greener, more sustainable living. In the year ahead choices are likely to become even more varied and personalised, with locally produced, organic, vegan and vegetarian options high on couples’ wish lists to reflect their lives and loves. The provenance of the food served is high on the agenda, with newlyweds-to-be increasingly looking for regional dishes and treats in a nod to their family roots. Old favourites and comfort foods for a touch of childhood nostalgia continue to be popular too – think doughnut walls, gooey marshmallows roasted over a firepit or old-style school puddings, reinvented with a contemporary modern edge. Burgers, bacon sarnies or fish and chips served straight from the van to keep the late-night munchies at bay, are another hit, especially for chilled, outdoor weddings. The options are as big as your imagination and budget allow. The feelgood factor Norfolk-based Oystercatcher Catering offers bespoke wedding menus for foodie fans and prides itself on its ethos of local, seasonal catering with a conscience. Run by husband and wife team Jackson, head chef, and Fiona, front of house, being kind to the planet is integral to their business. Their list of eco credentials includes running their prep kitchen on 100 per cent renewable energy, sourcing local produce as well as growing their own and only using sustainably sourced seafood and low-impact meats. What’s more, their endeavours in championing sustainability recently earned them a Corporate Social Responsibility Award. “We enjoy building personal relationships with our couples as we plan their special meal together, tweaking things until they’re just right. By the time the big day comes around, it often feels like we’re feeding friends, rather than customers, ” explains Fiona. While planning menus with their 2022 couples, she’s noticed a number of trends emerging. She says: ♥ People have missed connecting with family and friends during the pandemic, so looking forward to brighter times ahead many are opting for sharing-style meals for their wedding guests. Great as an ice-breaker as people pass bowls of food around and start chatting. ♥ With growing concern about climate change, local and seasonal sourcing is increasingly important and many couples are trying to reduce the carbon footprint of their big day as much as possible. ♥ In line with this, we’re noticing more couples appear to be less focused on meat feasts for their weddings and instead are increasingly interested in celebrating the veggie sides. Visit Pea and mint puree, feta, popped peas and smoked duck, polenta, orange chutney and marjoram. Chocolate and almond torte, white chocolate crème pat, chocolate veloute, raspberries, pistachio crumb. Cucumber cannelloni, roasted beetroot, black olive tapenade and semi-dried tomatoes. Beetroot and horseradish gazpacho with hung yoghurt, nasturtium, heritage radish, pickled radish and amaranth. CATERING 79