For informal, outdoor summer wedding celebrations, you can’t beat sharing food. Trestle tables in the shade, and food served in big bowls or platters for your guests to pick at or tuck in to make a wonderfully relaxed yet festive way of eating. Lay out picnic rugs and piles of cushions for a really lazy Summer vibe.

Think fresh and unfussy: here are some of my top ways to share food at an outdoor summer wedding…

Charming English Picnic Hampers

Picnic baskets brought to each table containing herby Scotch eggs, a terrine of pate, individual asparagus and goats cheese tarts, a truckle of local cheese, a kilner jar of homemade chutney, and a bowl of baby tomatoes on the vine. Add rustic breads and butter, some summer sunshine and decorate the tables with potted herbs.

Scotch Egg Pie

Baked British Camembert

This also works well with other local soft cheeses, served with fig compote, baby cornichons and breadsticks. Beautiful to look at, heavenly to eat.

English Allotment Salad

Soft lettuce, radishes, roasted beetroot, spring onions, baby tomatoes, soft boiled eggs, cucumber and poached chicken, drizzled with homemade tarragon salad cream. Serve in pretty bowls alongside a farmhouse loaf and English farm butter on a board.

A Platter of Delicious Dips

Baba gannoush, lemon and coriander hummus, tzatziki, and parsley and lemon pesto. Serve with baby Summer vegetable crudités, lavash bread and first pressed English rapeseed oil, which is now rivaling the finest olive oils in taste. It’s produced right here in Staffordshire, among other places.

Dips

Pub Ploughman’s on Boards

Each table shares a beautiful board of homemade pork and apple pies, Cropwell Bishop Stilton, Lincolnshire poacher cheddar, baby pickled shallots, tomatoes on the vine, and homemade gooseberry chutney, with baskets of crusty bread and little pots of unsalted butter.

Guest post by Karen Kemp of Kemp and Kemp Catering

Image from Kemp and Kemp

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