Wonderful wedding food trends for 2017

14 Mar 2017

Ensure your food is flavoursome and compliant with the latest trends in wedding catering

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Samantha Vaughan, owner of quintessentially British country house, Dewsall Court in Hereford, shares her top wedding food trends for 2017...

Cheese wedding cakes

Scrap the ordinary Victoria sponge for delightfully creamy, strong vintage Cheddar – delicious. Granted, cheese wedding cakes often do not look as pretty as traditional sponge cakes, and it’s not ideal to have blocks of cheese lingering in the background of wedding photos. However, rest assured cheese wedding cakes don’t have to look dull and soulless; dress them up a little with colourful flowers or butterfly cake decorations. 

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Image: Gemma Williams Photography

Marshmallow toasting

Perfect for autumn and winter weddings, toasting marshmallows on a fire pit or open hearth is a warming wedding catering idea. For extra indulgence, squish your marshmallows between two cookies for the perfect cosy winter wedding treat - a delightfully squidgy and sweet alternative to wedding cupcakes.

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Soup sips

Soup sips are one of the favourite food trends for this year. Not only can you serve them in winter, but they are also just as delightful served cool in summer. Dewsall Court serves a cucumber soup with prawns and dill cream - truly scrumptious.

Soup sips are a great canapé but can also be served ahead of starters to welcome guests to the table. It’s the perfect way to tantalise tastebuds in anticipation of the feast ahead and a great way to indulge your guests.

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Image: Gemma Williams Photography

Edible flowers

Edible flowers are a great way to decorate party plates. Dewsall grows its own edible flowers in the garden and uses them to decorate just about anything, whether cocktails, cakes, desserts or soup sips. Dress dishes with a collection of colourful vintage china crockery and see your catering come to life.

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Feasting platters

Feasting platters are increasingly becoming an extremely popular trend for 2017. They can be used as a starter, main or dessert. Starters tend to be mezze or antipasti style, and for mains, you can serve a whole slow roasted joint or bird with all the trimmings. When it comes to desserts, puddings can be placed along the table for people to share.