When the vows have been said and the photographs have been taken, celebrate your union with a memorable feast that marries exciting flavours and texture

When it comes to weddings, the one thing that will linger in everyone else’s memory long after the big day is the reception, except for the bride and the groom who are usually too excited to eat. And when the guests are satisfied, you’ll get to know about it. “The food was delicious!” “Out of this world cocktails!” If you start hearing negative comments or nothing at all, that’s when you start wondering.

You only get one chance to get it right, so it’s important to find the right caterer who will create not only fresh, delicious food, but will also provide an excellent service for the right price. Families and guests may have driven long distances or even flown miles to attend your big day, so they deserve more than just the usual pineapple and cheese on a stick or plates of cold sausage rolls. Fortunately, there are now several innovative caterers who are giving their clients better quality instead of just quantity, and creative menus and ideas to give your wedding reception that extra bit of ‘wow’ factor.

CULTURAL COMBINATIONS
The British palate has become more and more adventurous over the past decade or so, enticed by an influx of restaurants and chefs serving dishes inspired by exotic flavours from around the world. This culinary revolution has caught the imagination of many caterers and clients alike, and weddings are catching up on the trend.
So it’s not surprising to find a spitroast taking pride of place in the dining hall, happily cooking away while guests sip their champagne. It’s unusual and fun, and sets the mood for a more friendly, casual gathering. Many caterers now offer this service but why not go the whole hog and serve your famished guests a ‘braai’, South Africa’s version of the Spitroast, from Nyama Catering, Ltd. When asked what makes their spitroast different from the rest, George Zaayman, co-owner, confides that they use ‘a special South African basting sauce.’ A Spitbraai is perfect for outdoor summer wedding receptions but also works indoors because they use a specially designed gas-driven unit that allows them to roast with ‘no smoke and no mess’.
It takes two hours to cook lamb and about three hours for pork, and they arrive well ahead of time to make sure the roast is ready when the guests are. The braai meister will carve the meat and let it baste and simmer in their secret BBQ sauce for another 10-15 minutes. Guests come around to the Spit where they are served the roast and other side dishes. Second and third helpings are encouraged and if you’re lucky, you might even get to take some home.
Nyama’s menu offers a range of dishes to complement the braai. Bobotie is a traditional Cape Malay dish made from minced beef and spices, covered in a savoury egg yolk, baked in the oven and served with yellow rice. For dessert there’s the Malva Pudding, a sweet pudding of Dutch origin served with custard or ice cream.

FEAST OF FLAVOURS
Presentation is just as important as the wedding breakfast and buffet. Beautifully arranged floral centrepieces and elegant settings that add a personal touch make a world of difference. When hiring caterers, it’s important to discuss your style and particular preferences for table settings – tablecloths, cutlery, candles, etc. Create your own favours which can be edible ones or keepsakes.
The choice is yours. Deciding the wedding breakfast menu is quite straightforward whereas the evening reception requires some thought. A themed buffet with myriad textures, tastes and aromas provide guests with a unique and unforgettable culinary experience. Ambassador Catering of Henley on Thames offers interesting ideas like a Seafood Bar with Ice Sculptures and Carvings. Children will
love an Ice Cream Kart using an old-fashioned bicycle or van. A Creperie with sweet and savoury fillings will go well with a Chocolate Fountain. Add a taste of the Orient with a Japanese and noodle stand.
A sample of their hot buffet menu includes Thai Green Chicken Curry, Salmon Fillets with
Herb & Citrus Crust, Stir-fried Vegetables with Ginger Noodles and Aubergine Moussaka with
Ricotta topping. An accompaniment of Saffron Rice, New Potatoes, Roasted Mediterranean Vegetables, Spicy Couscous or Tossed Green Salad / Mixed Salad creates balance.
Hot and Cold Canapes can include Avocado Drop-Scones topped with Caramelised Balsamic Shallots & Crème Fraiche, Shots of spicy Gazpacho and Cherry tomato, pesto & mozzarella Kebabs. And if we may suggest some of our favourites, how about vegetarian sushi, shrimp and vegetable tempura, crispy Peking Duck with pancakes and mini roast chicken buns.

Go Continental and add some Latin passion to your wedding celebration with Spanish Tapas, Paella and Sangria. Round this off with a fiery Flamenco dance show. For dessert, Portuguese Custard Tarts (Pasteis de Natas) are to die for. Each nata is a crisp puff pastry shell with a custard crème brulee filling. Another dessert repertoire that goes well with brewed coffee or tea is the French Macaroon – light almondbased egg white cookies with a light creamy filling infused with a choice of pistacchio, vanilla, raspberry, coffee, chocolate and lemon flavours. They are usually imported from France, but are now available in the UK. Harrods Food Hall supplies Laduree Macaroons.

SMASHING COCKTAILS
Some say that drinks are more important than the food. We believe you shouldn’t compromise on either one, and satisfying everyone is the biggest challenge, and almost impossible, when you have a budget. Having said that, you can still get creative with your drinks without necessarily breaking the bank. Ditch the usual Buck’s Fizz and treat everyone to more exotic drinks. Cocktailmaker has a range of concoctions for merrier celebrations.

They’ll mix a Fraise Royale or Absolutely Fabulous for arriving guests, and a Caribbean Champagne or Bellini for the soon-to-be blushing bride. We say, a wee dram of single-malt whiskey always works for the nervous Groom. Cocktailmaker’s arsenal of alcoholic and non-alcoholic tipples can be made to complement your theme, colour and style, and they’ll even create a “signature” cocktail especially for the occasion. You can hire a bar complete with drinks, glasses and bartender, or supply your own drinks and just hire the bartender. Whichever way you arrange it, they have a fantastic menu of cocktails to make you giddy.

If you decide you want something out of the ordinary but don’t want to spend a fortune, it might help to:

• Decide what types of wines and cocktails you want served at the reception.
  
• How many of your guests are boozers and how many are teetotal.
  
• Stock up on booze and wine. Start early and get them during the sales and from dutyfree shops when you travel. Find a safe place to stash them away from temptation.
  
• Set aside a bit more than your actual drinks
  budget.

CHOCOLATE FOUNTAINS
Chocolate fountains are now de rigueur at wedding receptions and parties, and if there isn’t one, be prepared for an uprising from your guests. In response to escalating demands for chocolate
fountains, caterers like the Big Chocolate Fountain Company have come up with different flavours and more tempting dips. Choose from milk, dark or white chocolate or indulge your
favourite from a selection of caramel, milk with hazelnut, strawberry, orange, lemon/lime and
cappuccino. We recommend you stick to the tried and tested dark chocolate option which
tastes better and is also healthier than the sickly sweet milk or white option.
Talking about dips, The Big Chocolate Fountain Company does not set a limit on how many you can have. Others charge for a bigger choice. Apart from the usual fruits, their scrumptious dips include marshmallows, profiteroles, mini donuts, sweet bananas, Biscotti, pretzels, fudge and dried apricots. A uniformed staff will assist guests and keep the supply fresh.

THE PERFECT MATCH
Whether you choose your own caterer or go with the venue’s in-house caterers, keep in mind that some guests may have dietary requirements (Gluten Free, diabetic, vegetarian, peanut allergies). It’s always best to check well in advance. As a rule-of-thumb, a well-balanced breakfast menu and buffet that combines a selection of salads, meats, fish, vegetables (fresh and cooked) and a combination of fresh fruits and devilish desserts are always appreciated by guests.
Try to avoid a spread with too many spicy foods and wheat products like stodgy breads, pizzas, processed food and meat pies. Delicious food does not necessarily mean spending a fortune. You just need a bit of creativity and imagination – and there’s a host of brilliant caterers out there who can help make your special day one to remember for many, many years to come.

Further information
Cocktailmaker
Tel: 01494 786 969
www.cocktailmaker.co.uk

Nyama Catering Ltd.
Tel: 07745 558 854
www.nyama-catering.co.uk

Ambassador Catering Co. (Henley) Ltd.
Tel: 01235 519 222
www.ambassadorcatering.com

Big Chocolate Fountain Company
Tel: 01753 860 563
www.bigchocolatefountain.com

Catering Options
Tel: 01344 411 288
www.catering-options.co.uk