Your Kent Wedding - March/April 2021 (Issue 95)

Eat, drink and be merry N othing brings people together quite like a hearty meal. Throughout the ages the idea of drinking and dining together as a shared experience has been the key to shaping our culture – from the great Tudor banquets to the Edwardian elegance of dressing for dinner. Nowadays, you only have to turn on the television to be bombarded with celebrity chefs, food-related competitions and even entire channels devoted to the creation of delicious dishes. Let’s face it: we British love our food. It’s probably already occurred to you then, that by the time you’ve said “I do” and been pronounced newlyweds, your guests’ minds will already be turning to the wedding breakfast. This celebratory feast lies at the heart of the revelries, but it doesn’t end, or even begin there. Your wedding day, whilst undeniably joyous, will be a long one and adrenaline will only get you so far. Be sure to keep you and your loved ones fuelled and dancefloor- ready by making sure there are grazing opportunities aplenty. With the cuisine on point your day will be the hot topic of conversation among your nearest and dearest for months and years to come. Having said that, the way in which couples are shaping their wedding days is inevitably evolving as a result of the pandemic. The service of food and drink has been a massive part of this and Kent’s wedding caterers have been meeting these challenges head on. Daniel Clark from Invicta Food Design explains, “We’re having to be flexible since couples are facing so much uncertainty. But they’re also becoming a lot more creative and we’re doing less traditional types of food service to work safely within guidelines.” So, with trends shifting, possibly more in the last year than at any other time, we decided it was time to catch up with Kent’s talented crop of wedding food aficionados to get the inside track. Discover the latest trends in wedding catering Post-ceremony snacks The drinks reception is likely your first opportunity to show your guests some hospitality and set the tone for treats to come. Clare Smith of Touchays Event Caterers tells us, “Instead of light bites served in the traditional way, we’re being asked by couples to create inspiring, ingenious and dazzling ways of presenting luxury canapés outdoors. For example, we’ve designed individual mini-grazing boxes to ensure the couple’s guests gasp ‘wow’ as they open them up.” On a hot sunny day, the sweet-toothed among you might be looking around for something super- special. Rebecca and Cliff Bolton from Treats on a Tricycle say, “Why not bring an exciting twist to your post-ceremony canapés? Not only do we serve real dairy farm ice cream and sorbet from Purbeck Ice Cream, but we’ve also just launched a new menu, using their delicious ices from Dorset. One popular option is serving at the church after the ceremony while the photos are being taken. The look and expressions of surprise are priceless.” www.pier ragphotography.com fo r Touchays www.livv y-hukins.co.uk for Treats on a T ricycle www.livv y-hukins.co.uk for Treats on a T ricycle  CATERING 61