Autumn weddings are becoming more and more popular, and they’re all about embracing the cozy season with rich colour palettes and seasonal details. The same goes for your autumn wedding menu! In fact, food and drink are a great way to evoke the joys of this time of year using rich, hearty flavours and fresh ingredients. I especially love using seasonal fruit and vegetables to reflect the change of season on our curated grazing tables and menu. And, while summer grazing is all about al fresco Italian style eating, autumn grazing indoors works just as well! After all, there’s no better way to keep your guests warm than having them up out of their chairs, mixing and mingling over a decadent spread! Here are my top autumn wedding menu tips to consider when planning your event catering.

Autumn Wedding Menu Ideas Autumn Wedding Menu Ideas

Embrace harvest flavours

There’s no better way to celebrate Mother Nature’s bounty than to include a cornucopia of British seasonal produce on your menu. Autumnal flavours are rich, earthy, and hearty, with a dash of spice. Some of my favourites to include on our grazing tables are pumpkin and squash, which I roast and add to a rocket, beetroot, and pumpkin seed salad. Creamy spiced pumpkin soup and sweet pumpkin pie are two more palate-pleasing ways to add pumpkin to the menu. Some of my other autumn specialties include cauliflower taboulleh with pomegranate, and corn fritters with warming harissa. And don’t forget the fruit! I love including a selection of seasonal fruits on my grazing table, like figs, apples, and homegrown or foraged blackberries. There are so many options!

Put comfort food on the menu

A change in the weather usually means more comfort food at home. So why not create a warm and cozy atmosphere for your guests by including some of their comfort food faves on your autumn wedding menu? For example, sharing dishes of homemade cottage pie with beautiful roasted root vegetables. Sure to be a crowd pleaser! Grazing tables are also a great place to include comfort foods in small doses – there’s room for everyone’s favourites!

Serve warming drinks

One of the best ways to keep your guests toasty on chilly autumn evenings is with piping hot drinks. For example, mulled wine, hot cider, or Kahlua-spiked hot chocolate. If you’re serving custom cocktails, opt for something like apple cider Moscow mules (especially if you serve them in the traditional copper mugs!), or drinks made with whisky or dark rum and flavoured with seasonal fruits and spices. You could also look for seasonal craft beers with flavours like maple and pumpkin for the beer lovers among your guests.

One of the best ways to keep your guests toasty on chilly autumn evenings is with piping hot drinks. For example, mulled wine, hot cider, or Kahlua-spiked hot chocolate. If you’re serving custom cocktails, opt for something like apple cider Moscow mules (especially if you serve them in the traditional copper mugs!), or drinks made with whisky or dark rum and flavoured with seasonal fruits and spices. You could also look for seasonal craft beers with flavours like maple and pumpkin for the beer lovers among your guests.

Autumn Wedding Menu Ideas Autumn Wedding Menu Ideas

Autumn Wedding Menu Ideas

Have a sweet grazing station

When it comes to autumn desserts, there are so many amazing options, so why settle for just one of them? Dessert grazing tables are always a great idea, and your guests will love picking their favourites! As I mentioned, I’m always sure to include seasonal fruits like apples and blackberries, along with tasty homemade treats like fluffy doughnuts, chocolate chestnut pots with hazelnut brittle, or lemon cheesecake with ginger. And, of course, some of my famously delectable, gooey chocolate brownies!

Get creative with your presentation

The key to a memorable wedding catering is not just delicious food, but beautiful presentation that provides visual interest to your guests. There are lots of surprising and cosy ways to serve autumn wedding food. For example, if you’re having a sit down meal with soup as your first course, serve it in hollowed-out mini gourds. As a dedicated caterer-come-stylist, I always put a lot of thought into how I style my grazing tables, as well as each individual dish. One of my favourite autumn tricks is to use the last of the dahlias from my garden to add petals to salads, or as a topper for cakes. So pretty!

I really enjoy getting outside and enjoying all the autumn colours at this time of year and love visiting local farm shops for produce and inspiration. Here’s a picture of my son and I picking our pumpkins ready for Jack-O’-Lanterns and pumpkin pie (no wasted pumpkin flesh here!).

Dani x

Catering: The Curated Kitchen | Photography: Helen Warner (top image), Claire Graham (images 4-6)

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