A while back I was excited to be asked to provide corporate event catering for a two-day workshop hosted by the B.LOVED Hive called HiveLive. The workshop was a chance for wedding professionals like myself to learn about business and branding from industry experts, while building new connections with one another. In the same way that grazing tables are a great way to facilitate mixing and mingling among wedding guests, they’re also a wonderful way to encourage a bit of networking. These summer grazing tables did just that!

curated-kitchen-summer-grazing-tables-bloved-hivelive curated-kitchen-summer-grazing-tables-bloved-hivelive
curated-kitchen-summer-grazing-tables-bloved-hivelive curated-kitchen-summer-grazing-tables-bloved-hivelive curated-kitchen-summer-grazing-tables-bloved-hivelive
curated-kitchen-summer-grazing-tables-bloved-hivelive
curated-kitchen-summer-grazing-tables-bloved-hivelive
curated-kitchen-summer-grazing-tables-bloved-hivelive curated-kitchen-summer-grazing-tables-bloved-hivelive
curated-kitchen-summer-grazing-tables-bloved-hivelive curated-kitchen-summer-grazing-tables-bloved-hivelive

One of the things that made HiveLive stand out from other business workshops was that it was a whole experience that included pretty details and fun surprises. So it was important that the food was part of this! I created two completely different summer grazing tables for the two days of the event, each with a mixture of both sweet and savoury foods. The components were light and summery, but substantial enough to keep our minds sharp through full days packed with lots of information.

curated-kitchen-summer-grazing-tables-bloved-hivelive
curated-kitchen-summer-grazing-tables-bloved-hivelive curated-kitchen-summer-grazing-tables-bloved-hivelive
curated-kitchen-summer-grazing-tables-bloved-hivelive
curated-kitchen-summer-grazing-tables-bloved-hivelive
curated-kitchen-summer-grazing-tables-bloved-hivelive curated-kitchen-summer-grazing-tables-bloved-hivelive

For Day One, I created a delectable spread that included charcuterie, specialty cheeses, and two different salads (tomato and onion, and spinach and mixed seed salad). Artisan breads and crackers were placed around the table, along with nuts, olives, and a selection of homemade dips and relishes (houmous, beetreet and horseradish, and sticky fig). On the sweet side, there were white chocolate dipped pretzels (yum!) and homemade iced cinammon doughnuts, as well as lots of fresh summer fruits like strawberries and watermelon.

curated-kitchen-summer-grazing-tables-bloved-hivelive curated-kitchen-summer-grazing-tables-bloved-hivelive
curated-kitchen-summer-grazing-tables-bloved-hivelive
curated-kitchen-summer-grazing-tables-bloved-hivelive curated-kitchen-summer-grazing-tables-bloved-hivelive
curated-kitchen-summer-grazing-tables-bloved-hivelive curated-kitchen-summer-grazing-tables-bloved-hivelive

For the second day, we changed the menu up a little, although the spread was again served on a variety of both modern and heirloom platters of different heights and sizes. This time, homemade summer vegetable and Gruyere quiche took pride of place, alongside homemade Spanish omelette, and four very different salads. These were: sweet and sour cucumber and dill, watermelon and feta, Caprese, and a classic potato salad (made extra pretty with some edible flowers!). The luncheon grazing table also included figs with Parma ham, artisan breads, homemade tsatsiki, and my homemade luxury chocolate brownies. As a finishing touch, I made a homemade lemon drizzle dip celebration cake, which doubled as a birthday cake for one of the speakers!

curated-kitchen-summer-grazing-tables-bloved-hivelive

Interested in having a luxury grazing table at your next workshop or corporate event? Get in touch!

Catering: The Curated Kitchen | Photography: Bethany and James (images 1-12, 20-26) | Photography: Hannah Duffy (images 13-19, 27)