Spring has officially sprung (hurrah!) and with the warmer weather, I have spring wedding menus on the brain! When it comes to your wedding catering, I firmly believe that seasonality is key. Using fresh, local produce is not only cost effective and kinder to the Earth, it actually delivers the best flavour payoff. A seasonal wedding menu also gives you the chance to surprise your guests with unique flavour combinations and unexpected touches. Whether it’s for afternoon tea or a curated grazing table, I always try to include lots of seasonal produce in the menu to reflect the season.
The best spring menus are all about light flavours and delicate textures, presented in a way that evokes the beautiful colours of the season. Think: lots of seasonal berries, fruit, vegetables and salads. While autumn and winter are marked by rich, heavy foods, spring is all about freshness and new life. Flavours that scream British springtime like pea, mint, leek or rhubarb. If you’re planning a wedding between March and May, here are some of the best ways to bring a touch of the season to your menu!
Get creative with salads
Use seasonal herbs
Incorporate plenty of fresh fruits and veg
Serve sharing dishes
Keep desserts light
In line with the rest of your menu, you’ll want to keep things nice and light for dessert. Stick to flavours like vanilla, lemon, berry and floral. And of course, use edible flowers as a garnish. I love creating spring dessert tables that have that garden flair!
One thing’s for certain – spring is the perfect time to graze! Whether you’re considering a luxe grazing station to replace canapés, or going all out with an Italian-style feast for your event catering in Surrey, give me a call!
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