Your Sussex Wedding - Jun/Jul 2019 (Issue 79)

 Noon ’ til night W hether your venue provides in-house caterers or you’ve free rein to select your own, what you choose to serve is going to be a vital part of the day and sure to be something to remember. They say the way to a man’s heart is through his stomach. We disagree and hold firm to our belief that it’s the way to everyone’s hearts! So we’ve chatted to some of Sussex’s incredibly talented wedding caterers and sweet treat suppliers to give you menu ideas for every stage of the day, from the drinks reception to the last dance. Sussex’s caterers offer some excellent food for thought for W-day dining CATERING 91 Top tipples To canapé or not to canapé? That lengthy wait between the vows and the wedding breakfast is often the most challenging for guests. Liz Rainbows of By Ambience explains: “Couples can sometimes underestimate the amount of time post-ceremony photos can take. Canapés are a great way to keep guests entertained while you’re off with your photographer. Plan for a vast range of flavours and styles that include meat, fish and vegetarian options, as well as dessert versions.” As Pippa O’Neill of Tie The Knot Catering suggests, you can also use this part of the day to tell part of your own love story: “Canapés are the perfect opportunity to feature elements you’re worried are too specific for your wedding breakfast. So this is the time to have all the arancini or Asian-inspired cuisine you want without having to worry whether fussier relatives will partake.” Liz Rainbows from By Ambience shares her perfect selections for your drinks reception menu… ❤ Sussex beef mini Yorkshire puddings with creamed horseradish ❤ Nori with fresh tuna and pickled ginger ❤ Nori with smoked salmon, served with wasabi ❤ Roasted red bell pepper and mozzarella arancini balls. CHIN-CHIN As Fab Food For You’s Jacquie Keeley points out: “First impressions count for an awful lot!” Enter the caterer’s Bar Hum Bug table. Available for hire, this handmade table comes all dressed up for your big day in oil cloth awning, bunting and fairylights. All that’s left is to stock it up with the all-important welcome drinks, and with lidded mason jars, quirky straws and giant Kilner dispensers, they’ll be presented with a stylish flair. VINTAGE CHIC Pink Pig Catering’s Rebecca Webbon says: “Vintage is still a very popular theme, now taking a hipster, bohemian and floral direction.” We suggest serving your welcome Pimm’s in chintz china for a fun quirky touch. teddypigphotography.com for tietheknotcatering.co.uk byambience.co.uk COCKTAIL HOUR “People are experiencing the world more and bringing in ideas from overseas as a way of refreshing their own personal theme,” Rebecca says. “While the classics still exist, we’re now borrowing the cocktail hour from across the pond. So instead of bubbles and canapés, we’re now seeing bubbles still but also cocktails paired with food stations.”