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Stir it up magazine May 2017

9 SPECIAL FEATURE Fomoda rriages informal dining is the Couples tying the knot in 2017 perfect wedding partnership and beyond are shunning the formal wedding breakfast in favour of a more relaxed and casual affair. As the wedding season begins in earnest this month, we take a look at what on-trend brides and grooms are vowing to serve on their Big Day… “Couples are looking for things to be more relaxed and less formal – more visual and ‘al fresco’ style,” explains Ben Jones, of wedding and festival caterers The Chopping Block in Warwickshire. “It’s communal as opposed to the traditional plated three-course wedding breakfast. “This year we’re serving picnic baskets on the table, feasting platters and tapas boards for starters so that everyone can just pick up what they want. “For the main course, we’ll be serving things like slow-roasted butterflied lamb pulled at the table. A few years ago it was trendy to carve at the table but now it’s all about slow-cooked pulled meats served with different salads and sauté potatoes in big bowls at the table.” Ross Whitmill, co-director and head chef at Cotswolds-based wedding and event caterers Ross and Ross, agrees. "We really enjoy setting up canapé stations for guests... the theatre they provide and interaction they create are a great way to start afternoon proceedings. Sharing boards and miniature versions of hearty meals such as Beef Wellington and pies are very popular too." Karen Kemp, of award-winning Kemp and Kemp wedding caterers, says vegetarian food at weddings is growing in popularity. “The rise of chefs like Yottam Ottolenghi with his imaginative and inspiring approach, love of strong flavours and equally strong colours, has meant that vegetarian food is starting to take off big-style. “We are seeing a move away from using meat altogether as even dedicated carnivores come to realise that they can love their food with not a trace of meat in sight – the age of the all-veggie wedding breakfast is now upon us.” Other wedding food trends to try: Food stations are becoming increasingly popular. Perfect for adding some theatre to a drinks reception, canapé stations are very interactive and create a great talking point among guests. Whether it’s a DIY mini BBQ, oyster or serrano ham station; everyone will want to get involved! Using locally sourced, seasonal food is becoming an important consideration to couples when they are planning their wedding. Supporting local, seasonal & sustainable produce is important when using other local suppliers for their big day. Midnight Munchies are the perfect way to give guests a boost as they party into the early hours. A hearty snack, such as cheesy chips or fish finger sandwiches, is a great way to keep guests going until the last dance. The most popular late night snack for 2017 so far is tacos! 
 Bowl food is another style of dining which is increasing in popularity in 2017. Miniature versions of hearty classics are a great way to allow guests to dine & try a variety of different dishes, without the formality of a sit down meal. 
 MAY 2017 Just desserts

Stir it up magazine May 2017
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