Wedding

This year’s wedding season is nearly behind us and we can’t help but be a bit relieved! Hello weekends, our old dear friend, how we have missed you. In all seriousness it has been one of our busiest summers to date and we’ve felt unbelievably proud of our whole wider team for executing these stunning events.

 

So what were people eating this wedding season?

We’ve seen a move away from formal plated dinners to a more relaxed style of eating with many of our clients opting for sharing style dishes for their starters and mains. Mezze platters were a popular choice, this year modernised to include pickles and ferments to accompany a selection of charcuterie and cheeses from our well loved suppliers.

Menus in general were more adventurous with clients happy for us to lead with suggestions and many tastings surpassing their expectations because of our chefs clever use of fusion flavours, a lightly curried yoghurt marinade for roast chicken or seasonal pickled blackberries and savoury granola running through a green bean salad. Middle Eastern and Asian flavours proved to be the most popular. We’ve now perfected our pork and prawn dumplings!

This summer also marked the return of the dessert station, revamped from the 70s dessert trolley to a help yourself dessert orgy vibes. We loved this, the stations looked beautiful and meant that guests could try as little or as much pudding as they like. Regular menu items included mini fig & polenta cakes with salted caramel sauce, mini pavlovas, homemade chocolate bark and our signature and much loved brownie.

Another trend we noticed was weddings expanding into a two day affair – feed the hangover after all! Often clients went for a relaxed Sunday BBQ which we jazzed up with homemade kraut, pickles and seasonal novelty ketchups.

 

What was the style vibe?

Our clients were getting married in unusual multipurpose venues with two weddings in blank canvas art galleries this summer. We also saw an increase in chic city weddings.

On the tables the paired back look continued with simple single stem flower arrangements or even no flowers at all, opting for simple eucalyptus leaves down the centre of the table instead. Earthenware was also popular, with clients loving the Scandi style minimalist crockery.

What do we predict for next year?

We predict pastel tropical flowers and scraping desserts in favour of carb heavy late night fodder. Whatever the trends we are looking forward to it, we just need a lie down first..