Catering Trends for 2013

  

Catering Trends For 2013

The age old adage of 'less is more' is the dish of the day for weddings this year. The Diamond Jubilee and Olympics saw people everywhere embracing great British cuisine and culture and this attitude continues to be reflected.  While personalised options are still on the menu, it's all about taking it back to basics. John Hearn, Executive Chef of food design and event management company, Tapenade offers his suggestions for what's being served up in 2013:

• Childhood delights - weddings are about cherishing your loved ones so why not cherish the food you enjoyed as children and reinvent classic dishes like bangers and mash or fish and chips? Using local produce where possible will personalise your menu that little bit more
• Pies - mini sized!  Why not treat your guests to an array of British favourites such as steak and kidney, chicken and mushroom or beef and onion? Platters could be served to each table, or buffet style, with a selection of side dishes such as tasty mash and seasonal vegetables.  This idea could be incorporated as a dessert option if you'd prefer, with apple pie and custard or apple and rhubarb pie with a crumble topping
• Canapés - this is still very popular and is a great option for informal dining.   Think miniature newspaper cones of fish and chips, mini steak and chips with a warm horseradish cream dip, or miniature ice cream cones
• Tea parties - last year people everywhere hosted tea parties to celebrate the Queen's Diamond Jubilee so why not celebrate your wedding in the same way?  It also offers a more relaxed    atmosphere and allows guests to mingle. Incorporate traditional favourites such as finger sandwiches or fresh strawberry meringues.  Scones are also a popular choice but not everyone likes sultanas, so it's a good to idea to offer a selection of sweet and savoury scones, such as wild watercress and dill scones served with oak smoked salmon and cream cheese or fresh raspberry scones.  You could even have a Victoria sandwich for your wedding cake!
• His 'n' Hers courses - why not serve a starter and main course chosen individually by the bride and groom, followed by a dessert that's chosen by the couple together?  Dishes could be a childhood favourite or a family recipe.  Guests will be treated to a personalised dining experience and the menu will reflect you coming together as a couple
• Gastronomical experience!  If you're both real foodies or you simply can't decide what to choose, why not consider a tasting menu in the style of the finest Michelin starred restaurants with a selection of your favourite dishes served as small portions?  This will not only make the menu more personal, but it will give guests an experience to remember! If you do opt for this though, it's worth remembering that the earlier the wedding breakfast can be served, the better - tasting menus are meant to be enjoyed and savoured over several hours.

About Tapenade:

Tapenade is a stylish food design and event management company located in Surrey. It prides itself on creating 'top end London restaurant quality' cuisine, without the London price tag for groups of 100-7000.

The company works throughout the year, across the UK, organizing exclusive corporate events, weddings and private parties. Tapenade's inspirational and stylish ideas make any event a success with its personal, flexible and comprehensive service.

Check them out here:

www.tapenade.co.uk