What’s Cooking in 2019 – Our Favourite Caterers Tell All – Part 2
18 March 2019
Consulting, Wedding venue marketing
Consulting, Wedding venue marketing
You may recall the culinary colour and taste that burst onto the blog in January. Well, I promised a short Part 2 and today here it is:
I asked a selection of my favourite old and new caterers, with a collective tonne of wedding experience, to share their predictions for what’s hot and in demand right now when it comes to wedding food.
As leading venues, it’s important that you regularly review your menus, look to inspire with new workable additions and ensure you stay up to date with current lifestyle and eating trends, whether that’s with your in-house team or by reviewing your recommended supplier list of catering experts to ensure you get the business and the bookings from today’s couples.
Now to the feast …
BOVINGDONS CATERING – Chloe and Violet, who have written this piece, are very important team members of this vibrant, fun, energetic company who delight each and every time. They are catering partners in two very popular London and Surrey-based venues as well as approved caterers in a number of unique and landmark London locations.
Bovingdons predicts the following for wedding edibles in 2019:
Make-your-own – Late night food is getting more interactive. It started with the pimp your Prosecco and gin bars, and now we think the Donut Wall will be getting some competition in 2019! Build-your-own poke bowl or perhaps a hanging pretzel chandelier!
Saving the planet – We’re seeing a trend in couples asking if all our ingredients are sustainably sourced. We do pride ourselves on using the best quality ingredients and try to be as sustainable as possible at every turn! Same goes for decorations, biodegradable confetti anyone?
More is more – Small plates have jumped out of the restaurants and onto our wedding menus. Couples are wanting to offer their guests more options of dishes whilst keeping the courses light!
Back to your roots – Couples are becoming more and more involved in the menu designing process, we can see a trend in people wanting to include aspects of their home town into their dishes. Think Redruth Cornish clotted cream shortbreads in your dessert and East London Brick Lane bagels as your late night food!
Plant-based parties! – As people are becoming more conscious of the planet, we are getting more requests in entirely vegan menus, a challenge our chefs have risen to. Our Almond and pine nut fritters with braised baby fennel, roast butternut squash and white beans are to die for!
Insta-food – Every dish we create now has to be so photogenic that it gets more photos than the bride! Well, not quite, but our chefs have had a lot of fun creating dishes with pops of colour, varieties of textures and insane Instagrammable garnishes!
Are you already getting requests for these kinds of things at your wedding venue? Or have you already been working on your own menus? If so, don’t forget to check out Part 1 if you missed it HERE.
Did you know that I have an exciting and engaged Facebook community for Wedding Venues? We talk, share, collaborate and support each other. Not yet a member? Then please do join us, HERE.
Credits: Confetti photo, sachet in the pot – Philippa Sian Photography // Food storage photos: Owen Bilcliffe Photography – the popcorn and the ladder buffet // La Duree food cart – Rebecca Goddard Photography // Fruit & Veg – Pixabay // Rose petal confetti – Pixabay & Pexels
free guide: 5 WAYS TO MORE WEDDING BOOKINGS FOR YOUR VENUE
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