Re: Bruisyard Hall
20/02/2018 - Bruisyard Hall
Richard Grinyer-Power, head chef at country house wedding venue Bruisyard Hall, understands the perfect wedding needs great catering to add that final magic touch. Here he offers his insights on recent wedding catering trends that will make the big event something truly unique and personal.
Always a welcome post-ceremony snack, there’s a trend for paired canapes these days. For example, you might get mini-fish and chips with a mini-pint of beer. And another fun twist is sweet canapes to follow the traditional savoury bites.
Our British menu has always been very popular, but I’ve also noticed an interest in different themes. Our taster menus, which showcase options such as Spanish, Mexican and Moroccan cuisine have been well received. We’re always listening to what people want, and there’s rarely a selection we can’t source and prepare local produce for.
You’ll always have the classic, traditional wedding cake. It’s timeless. Having said that, many people are choosing to mix it up a bit, and show their personality through something different. These days you might see the bride and groom cutting a three-tiered pork pie, pizzas, or even a pile of doughnuts. Cakes built from cheeses are a fun trend, and essentially become a mammoth cheese board for people to enjoy throughout the evening. It’s the kind of thing that draws a guest’s attention. And can be drawn from fresh local produce.
Pizza for supper
Once the evening kicks in at a wedding, guests are dancing, talking and enjoying drinks around the grounds. As the trend is moving towards providing something exciting and convenient to keep their energy levels flowing, we’ve installed a great new pizza oven. Guests can choose their toppings and as the evening moves along we prepare hand rolled dough, topped off with fresh ingredients. It’s a great smell, and everyone loves pizza.
Staying local, seasonal and healthy
Food trends in general are moving towards sustainable, organic and healthy alternatives. And that trend is working its way into wedding catering. Which is great for us, being based in Suffolk, where we’re blessed with all this local produce nearby. We get plenty of fresh greens from the surrounding farms, and meat from a great local family butchers. Our guests can always expect delicious, healthy and unprocessed foods at Bruisyard.
This plays into the trend towards seasonal food, such as British cherries, which happily coincides with the big summer wedding months of July and August. You’ve also got seasonal veg, such as asparagus, which makes an appearance in spring, and the seasonal fish harvest, the fruits of which we get in fresh each day. The taste of seasonal produce at its best can really make a meal to remember.
Call 01728 639 000 or email email@example.com to discuss how Richard and his team of chefs at Bruisyard Hall can create something just right for your wedding.