Traditional dishes such as pie and mash, bangers and traditional roasts (just don’t forget the gravy!) are enjoying a renaissance at the moment. Serving up a menu that is not just familiar but nostalgic of childhood will create a relaxed atmosphere. Filling and tasty, you won’t need to bother with starters and there’ll be no chance of guests going hungry later on.
Mini fish and chips cones, steak and ale pies, Yorkshire puds and toad in the holes have replaced the traditional buffet set-up, meaning no awkward queues and no embarrassment about filling your late too full! This will create a more fluid vibe with guests then able to chat freely, sit or stand as your mini cuisine does the rounds.
On arrival serve your wedding drinks with snacks that look and taste the part! Serve huge iberico ham joints along with flatbreads, feta and tzatziki and hummus…. Guests can pick with cocktail sticks and you won’t even need a plate!
Still on trend after decades, the quintessential afternoon tea is still ever-popular Mismatched vintage tea cups, loose leaf tea in real china tea pots, sandwiches, cakes and of course, scones and clotted cream are delicious yet substantial and can be served anytime from 1pm onwards. You can have great fun decorating the venue; don’t forget the bunting!
Evening snacks are usually a welcome interlude. You need to serve up foods that are easy – and not too messy – to eat. Bacon rolls, pizza or fish finger sandwiches always go down well. You can give old classics new twists. If you’re serving chips opt for chipped potatoes in seas salt, paprika and oregano. Serve in newspaper for a retro twist.
The old ones are still the best
There’s been a real return to old favourites when it comes to deserts… Think all the classic puddings you loved as a kid. Profiteroles, Pavlova or cake are great options for desert. If you’re not having a sit down meal then opt for something easier to eat, otherwise go wild!