High profile sustainable food campaigns and the plethora of TV chefs advocating fresh, seasonal and local produce is clearly making an impact on couples getting married this year; the interest in sustainable food is gaining pace, according to Tapenade's executive chef John Hearn.
says: "We are seeing an increase in couples who are very aware of the importance of fresh produce and in sourcing seasonal ingredients locally to their chosen venue; we will always endeavour, wherever possible, to meet their requirements."
Theatre and entertainment is creeping into the wedding breakfast too, with couples eschewing dessert served to the table in favour of something more informal and fun.
Candy or cake bars, ice cream bikes, pancake and waffle stations or dessert canapés add a fresh twist to the end of the meal and encourages guests to get up and mingle.
"Making dessert informal and fun is a great way to finish off the wedding
breakfast and create a contrast to the earlier formalities," says Hearn
, "People love caching up with friends and relatives at weddings and this approach gives them more time to do that."
At evening events following the wedding
, couples are moving away from the traditional buffet in favour of more fun options, including much loved British favourites such as burger and chips, fish and chip cones and cheese cakes.
"It may be something to do with the warm, familiar feeling people get from these kinds of foods, almost a kind of nostalgia, but traditional foods are certainly gaining popularity," says Hearn
Late night snacks and goody bags to take home are also becoming popular, with warm cookies and doughnuts being the preferred choice of treats to reward guests and send them on their way.
"Sending people off with a delicious treat is a perfect way to round off the evening and leave a lasting, warm impression on guests," says Hearn