Wedding season

by Clemi Cruickshank

Clemi has been a major player at Bread & Honey for two years. Before joining us, she worked as a wedding manager at Bijou Weddings and as a marketing executive at Quintessentially.

Once the sea of yellow daffodils has been and gone and spring is slowly fading, we know only too well what season to expect next – wedding season. A time for blushing brides. Handsome grooms. Wide-brimmed hats. Adorned tiered cakes. First dances. Tipsy spouses. And food, glorious food.

Think about the last wedding you went to. What do you remember from it? Aside from the couple getting married of course, food has to be up there. It’s one of the lasting memories from any wedding, big or small. Amazing cuisine enhances the event. It creates impact and builds a story. It can be the centrepiece or act as a backdrop. Modern, classic, complex or rustic. Wedding food really matters.

We get briefed to create spectacular food for weddings of all descriptions. From intimate city weddings to elaborate country affairs. For brides who want it all, to brides who want it in a certain way. And you know what? We couldn’t agree with them more, because when it comes to perfection it’s all in the detail. And for the biggest day of your life, every detail matters.

Wedding food is a craft that takes skill to master. And while the traditional offering of three courses is something we relish, we’ve also found ourselves delivering menus of up to eight courses. Smaller plates that take the guest on an edible journey. We’ve been asked to create extravagant afternoon teas that would rival any London five star hotel, striking buffets awash with exotic flavours, as well as rustic canapés with a foraged theme for a country wedding.

Of course, while every plate must be perfect, there is a particular dexterity involved when feeding a party of twenty or two hundred. Dishes should be created with guest numbers in mind to ensure they are identical in both their visual flair and edible deliciousness. A vital matter that must be discussed in the early stages of the brief.

We’ve prepared and cooked our food in a number of venues too. Scaling our transferable kitchen up or down as required. Nothing is more satisfying then watching a production line of exacting chefs bring a wedding menu to life. Everyone is buzzing with a desire for perfection. The finest ingredients pop with vibrancy and colour, ready for plating up.

We have some fabulous weddings in the diary over the next couple of weekends, for which we’re excited about. Both couples are true epicureans and we’ve been working with them to get the food exactly as they wish. So if we can all be upstanding and raise our glasses, here’s to the bride and groom.

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