Welcome 2014, where it is definitely out with the old and in with the new! The era of the shabby chic wedding is over and the age of elegance and luxury has been embraced. Out go jam jars, soft pastels, birdcages and bunting, in comes Gatsby and Downton Art Deco, with an abundance of silver and glassware dramatically punctuated by pops of rich, royal purple.
Here are some further wedding food and drink related predictions of what will be popular in 2014 and 2015…
Elegant, casual dining returns, with every plate served beautifully presented and ready to eat. This is the way forward in 2014 – the end of the British gastro pub-esque carve at the table style that we saw a lot of in 2012 and 2013. I think we need to give this type of elegant, casual dining a new name. How about ‘Smart Suppers’?
Weddings are more intimate with smaller numbers (averaging 120) and an emphasis on really looking after each and every one of your guests. Discreet, attentive and efficient service is key. Carson the butler would approve.
I predict menus focusing on the traditional classics; some expected choices that exceed expectations when done exceptionally well. Light yet filling options, and very pretty in presentation. For example:
- Classic canapés (rather than the trendy fusion or quirky options of late) are back in demand, such as Quail Eggs Royale and Confit Duck with Foie Gras
- Starter: Home Cured Gravadlax
- Main: English Duck Breasts with Blackcurrants
- Dessert: Gooseberry Fool with Elderflower Tart
Gin and Fizz
Champagne is making a comeback, replacing Prosecco as the fizz of choice for celebrations.
Gin gin gin. Cocktails and spirits continue to be huge, but especially specialist G&T’s which have become very popular. Serve them in beautiful 1920’s inspired glasses for added wow factor.
For spring wedding menus think we will see far more classic, seasonal, English ingredients such as rhubarb, asparagus, Jersey Royals and peas… all my favourite things!
No more table buffets or self-carve… hurray! Guests stay seated and the deliciousness comes to them.
Autumn and Winter
The resurgence of game. Rabbit, venison and pheasant are all appearing on my menus this year.
- Evening food in 2014 passed amongst guests (rather than piled on a table) to keep the party going and the dance floor grooving!
- Rather than a cheese buffet, include a plated cheese course.
- If you don’t have evening guests, skip the evening buffet! Instead, give your day guests a continuous flow of canapés, and four courses.
I can’t wait to see what the next eighteen months show us!
Guest post by Julie Gray of Bovingdons
Image from Big Big Day