As we approach December it’s a great time to look ahead to the wedding trends we can look forward to next year and beyond. Here are some wedding breakfast and catering trends we predict will be hot for weddings in 2016/17, from table styling to menu choices…
We are seeing that wedding styling is becoming more important to our couples. More often there is a ‘feel’ throughout the wedding, from the stationery and flowers right through to the food being styled and presented to make it feel very much part of each couple’s day. Canapés, bars and evening food stations are great ways of incorporating your look.
Where fashion starts weddings follow. Straight from the catwalk we are seeing metallic hit weddings in a big way, allowing couples to have fun playing with their styling through glassware, gold mirrored table tops, gold cutlery and tablecloths. Silver and bronze dusted chocolate truffles are a key part of this.
No, we are not talking about the tacky sequins of the past. Sequins are returning in beautiful shades of rose, gold and champagne, some with bold, geometric shapes in tablecloths and more – a truly elegant way to complement any look. Sequins and food, however, don’t mix!
Out with the Old and In with the New
No more pub food! Casual dining is OUT and fine dining is IN. This does not need to be all foams and pearls, but a more refined plate that still sustains your guests.
We are seeing a resurgence of old and delicious classics like Beef Wellington, or Carrot Wellington for your veggie guests. Game is also becoming more popular, and I think in winter 2016/17 we will be serving much more venison, rabbit, pheasant and wild boar.
British All the Way
It is fabulous that people are championing local food and produce as they become more aware of food miles, and this is reflected in menus offering delicious variety throughout the seasons. Asparagus in May/June, Strawberries in July/August – and NO other months of the year!
More and more we are seeing cocktails playing a large part in weddings, and we do not expect this to dissipate, but we are also seeing the cocktails cross over to the food. Who wouldn’t want to end the meal with a mojito cheesecake, cherry Martini torte, margarita tart or gin and tonic sorbet? It is a great way to signal that the party is about to begin.
Let them Eat Cake?
The importance of the wedding cake seems to be waning, with couples spending less and less budget on this part of the wedding, and more importance placed on the evening food and keeping guests happy right to the end.
A larger number of savoury cakes are being requested that can then double up later in the evening as food to keep the guests dancing into the wee hours.
A fabulous British artisan cheese table is hard to beat; a still life of heavenly tastes that expresses the maker’s passion, combined with local chutney, British apples and pears, and amazing wheat and oat wafers.
Bubbles and More
With the British viniculture being so good at the moment couples are looking closer to home for their fizz. With some stunning award-winners coming from Nyetimber and Chapel Down competing against the Champagne region, why would you look further afield?
Out with the New and In with the Old!
More and more couples are asking for old world wines to complement their menus, with a resurgence in the sales of French and Italian wines. C’est magnifique! Si! I think this goes hand in hand with the return to fine dining.
Stylish Soft Drinks Just As Important As the Fizz
A delicious alternative to alcohol is hugely important. It not only keeps people hydrated it also tells your non-drinking friends that your really care about them. Couples get more adventurous in their choices, such as thyme lemonade, strawberry basil-ade, peach melba and grapefruit cooler, and ginger and basil spritzer.
Guest post by Julie Gray of Bovingdons
Table Styling: Abby Jiu Photography
Beef Wellington: Flickr by Lila Dobbs (CC BY-ND License)
Wedding Pies: Photography by Bea